Blueberry maffane
By VicentaLakin
The addition of light cream makes the cake fragrance, the soufflé cover makes it soft, the sweetness of blueberries, a delicious afternoon tea
Recipe Recommendations
- butter 100g
- light cream 170g
- eggs of 2
- sugar 70g
- low powder 250g
- baking powder 5g
- low-gluten flour 28g
- almond powder 28g
- blueberry 1 box
- milk fragrance
- roast
- an hour
- ordinary
Steps for Blueberry maffane
1
Combining the material in the souffle into shredded particles。
2
A small box of blueberries to clean dry。
3
The butter in the main material melts。
4
It's pouring in the light cream。
5
Pour two eggs and mix them evenly。
6
Scan sugar, low-banded flour, powdered powder。
7
Flip evenly。
8
Down to almost half the blueberries。
9
Smiling and pouring into the mold。
10
And put the rest of the blueberries equally on the paste。
11
Evenly covered with soufflés。
12
Put it in the oven at 180 degrees, 25 minutes, middle level, up and down。
13
Out of the oven, creamy。
14
DoneBlueberry maffane Make Tips
The bake time is slightly adjusted to the characteristics of the oven, and the surface is yellow。