blueberry crisp

1

Mix the weighed vegetable oil with the white soft sugar.

2

Beat with an electric blender on low speed.

3

Beat the eggs into a bowl and stir.

4

Pour the beaten eggs into the beaten sugar.

5

Use an electric mixer to stir on low speed until smooth and smooth.

6

Continue beating until fine and smooth terraced patterns can be seen when turning.

7

Add the flour.

8

Scrape and mix until evenly without dry powder.

9

Put the mixed batter into the decoration bag.

10

Prepare blueberry sauce (I bought it ready-made at the supermarket).

11

Take a food bag, cut a small incision in the corner, and put blueberry jam into the food bag.

12

Lay the oil paper on the baking sheet, squeeze the bottom blank, and use your fingers to press a small hole in the center of the bottom blank.

13

This is the fully finished base.

14

Then squeeze the blueberry jam evenly into the nest of each base.

15

Then, put it into the lower layer of the oven and bake at 120 - 125 degrees for 20 minutes, turn off the base heat, and bake over the high heat for about 2 minutes.

1) Use high flour or low flour for flour. Generally speaking, high powder has weak water absorption, and low powder has strong water absorption. Therefore, I have experimented several times recently and concluded that it is best to use 180 - 200 grams of high flour, 130 - 140 grams of low flour, and 150 - 160 grams of ordinary flour. The effect should be the best. (2) Sugar or white soft sugar can be used for white sugar. Never use sugar, which is not easy to melt and batter, resulting in hard and crisp cakes rather than crisp cakes. This is the experience I learned from using sugar differently in the next few times. (3) The temperature of each oven is different, so the temperature can be adjusted according to your own oven. Bake until light yellow. All in all, quick fire is easy to be hard and crisp, and slow fire is easy to be crisp and loose. I hope the above experience can be helpful to everyone.