Blueberry maffane

Recipe Recommendations

• butter 20 grams
• low-gluten flour 40 grams
• fine sugar 16 grams
• eggs of 2
• baking powder 5 grams
• salt 2 grams
• milk 80 grams
• powdered sugar 50 grams
• blueberry

• sweet and sour
• roast
• an hour
• simple

Steps for Blueberry maffane

1

When you've got all the material, make the souffle

2

Put 20 grams of butter, 40 grams of low-banded flour and 16 grams of sugar in a bowl

3

Put on one-time gloves, crush the butter with your hands, then rub it in a thick granule

4

Now, we're going to make all the material for the maffin paste, cut the butter into small pieces except blue, softened the room, put it in the egg pan, mix it with a hand-plug, and then we're going to add a half of the white sugar and salt

5

One-half of the remaining white sugar must be added in instalments so that sugar and butter are fully integrated. Butter colours become light and big

6

Put an egg in a bowl and break it up

7

One half of the egg fluid is added to the distributed butter and sugar, which is easily mixed with a hand-plug, which fully integrates the egg fluid and butter

8

Add the remaining half of the egg fluid, and mix it evenly. Note that the egg fluid must be added in fractions, and the next egg fluid will be added after each mix has been absorbed. Sifted paste, sifted through the flour, put it in the mix of butter, slashed it with a razor, mixed it with butter, and fully integrated the butter with the flour

9

When you're done, join the blueberries

10

Pick up the cake cups, put the blueberries in the cups with a spoon, put a few blueberries on the surface, take out the finished sodium and spread it on the surface. The oven is preheated at 180 degrees, and when it's ready, it's put in a well-made pixie with 25 minutes in the middle of the fire

11

And make a pot of tea in the late autumn afternoon and match this sour and sweet snack

Blueberry maffane Make Tips

Recipe Categories

• baking Recipes
• afternoon tea recipes