The blueberry thaw in Hokkaido
By VicentaLakin
Hokkaido Chifeng, the softest of all legends, the neutral hair of protein and the high fluid content make its mass soft and humid, and its bright spots are not just soft, but its sweet, young vanilla creams are its charms. The traditional sense of kamikaze cake is soft, but it is also a bit monotonous and dry, and Hokkaido kamikaze can reconcile this。
Recipe Recommendations
- fine sugar 45G
- lemon juice 15g
- blueberry 100g
- low-gluten flour 55g
- corn oil 26g
- milk 26g
- eggs of 3
- sweetening
- roast
- an hour
- ordinary
Steps for The blueberry thaw in Hokkaido
1
Cleaned blueberries, lemonade and fine sugar are added to the milk pan, and light fire heats。
2
Sometimes you mix it up, and you don't get it。
3
Boiled to a soft blueberry and out of the fire and filled in a cold bowl。
4
Separate the eggs。
5
Egg yolk with corn oil。
6
Add sugar, milk。
7
Sift in low-banded flour mixed to smooth dry powder。
8
protein is divided into 45 g sugar, which sends a neutral hair bubble。
9
Protein frost is added to the yolk mix。
10
Load in the bouquet, squeeze in the cup。
11
Put it in a pre-heated oven, up and down, middle level, 160 degrees 25-30 minutes。
12
After roasting, take out the cold。
13
The cake center poked it with a knife。
14
Squeeze into blueberry sauce。
15
Squeeze into the cathedral sauce。
16
Put fruit on the face of the cake and sugar powder。The blueberry thaw in Hokkaido Make Tips
Blueberry sauce/1, boiled blueberry sauce with a small fire, mixed it with sugar at times to prevent the bottoms, and made sauce should be able to hang on a razor, with clear marks on the finger. 2. Cooked blueberry sauce shall be sealed and the containers used shall be disinfected with hot water. Noodle/1 and protein cream only have wet hair bubbles. 2. Since protein cream is a wet hair bubble, yolk paste and protein cream are mixed as light and fast as possible and do not overwhelm and lead to bubbles. It's normal to fall a little bit after cake/cake comes out, fill it up and drum it up。