Muffy berries
By VicentaLakin
Recipe Recommendations
- butter 55 grams
- brown sugar 20 grams
- eggs 55 grams
- milk 52 grams
- low powder 130 grams
- baking powder 3 grams
- frozen berries 120 grams
- Decorate berries 40 grams
- salt 0.5 grams
- sugar 10 grams
- almond powder 28 grams
- milk fragrance
- baking
- several hours
- ordinary
Steps for Muffy berries
1
Gold gravy: Cut butter into small blocks of refrigerated, low powder, almond powder, white sugar, salt mixed evenly。
2
Add refrigerated butter, so that low powder and butter are small with a fingertip。
3
When you're done, you can freeze and save。
4
The butter room is softened by the addition of black sugar and white sugar, which are fully collated into mud。
5
The egg-beater beats it to a lighter color and expands。
6
The egg fluids are added in fractions, each of which is fully energized and the next one added。
7
Low powder, powdered powder mixed early, adding a quarter to butter paste, crushing to the point where there is no large amount of dry powder and a small amount is negligible。
8
Add half the milk, a simple mix, and there's milk residue on the bottom that can be ignored。
9
Add the remaining low powder general and repeat the above process until it is added。
10
A well-pressed pasta doesn't need to be so delicate that it doesn't have to be over-broken。
11
Refrigerated berries need not be unfrozen, added directly to the paste, with simple mixing。
12
A six-inch tectonic mold containing a sheet of oil paper, which does not need to be completely attached to the edge, and which brings the face down to the mold, roughly levelling it。
13
The surface is covered with gold soufflés, and frozen berries, and a layer of soufflés。
14
The oven is 180 degrees and is baked for 55 minutes, and the temperature and time of the oven is adjusted to feel its temper。
15
The stove is released and defunct into a dry web and is stored in a cold seal。