Apricot blueberry mini marfin
By VicentaLakin
In the baking world, blueberry marfin cake is called sweet pet. A cute little look, like a mushroom. On the surface, it's golden and glamorous and it's glittered. If the hidden blueberries are as high as the stars in the night sky, they shine. When the fragrance marfin cake meets a nice, juicy blueberry, and after a wonderful baking, the blueberry tastes soft, the entrance boils, the sour sweet tastes full of buds. The skin is softer, the fragrance of the apricot tablets is soft and wet. The fragrance and the unique apricot, hovering between the lips, the fragrance and sweetness of the heart。
Recipe Recommendations
- eggs of 2
- olive oil 100 ml
- fine sugar 70 grams
- medium-gluten flour
- baking powder 3 grams
- almond slices appropriate amount
- Dried blueberries appropriate amount
- sweetening
- baking
- an hour
- ordinary
Steps for Apricot blueberry mini marfin
1
Eggs, sugars mixed up, and ejected protein。
2
Eggs slowly pour into olive oil and mix evenly。
3
Flour is added, flour is powdered and mixed into flour-free paste。
4
The pasta is packed in a bouquet and squeezed into the mould with a full mass of about 7 points。
5
The oven is pre-heated with 175°C, with blueberry dryers and almond chips on the face of the paste and roasted in the oven for 18-20 minutes。
6
Just put sugar powder on it。Apricot blueberry mini marfin Make Tips
The amount of powder is too high, which affects the cake product and makes it taste bad。