[blueberry cake] one step to improve cake quality
Introduction:
"Blueberry pastry cake" I love the sweet and sour of blueberry. After baking, the lavender pulp permeates into the cake to make a simple pastry brown sugar and coconut silk. The perfect match is formed between lips and teeth. The original recipe is from the taste of London. Before the replacement and increase or decrease of some raw materials, I tried jujube pastry cake. There is a small suggestion that the pastry is more suitable for adding basic materials "Wet materials outside"
Production steps:
Step 1: prepare a pastry (butter should be harder)
Step 2: mix all the raw materials; knead them into fine granules by hand; cover with plastic film and refrigerate
Step 3: prepare B basic raw materials (butter softened in advance; low gluten flour, baking powder and salt mixed and screened; egg liquid dispersed)
Fourth step: beat the butter to whipped cream, add sugar powder two times and stir it up.
Step 5: add egg liquid in 3-4 times, stir evenly (add next time after confirming full mixing)
Step 6: add yoghurt in 3-4 times, stir well
Step 7: mix and sift the powder and add it
Step 8: add blueberries (keep about 10)
Step 9: pour the batter into the mold pasted with oil paper
Step 10: mix the remaining blueberries with the pastry
Step 11: Sprinkle the pastry on the batter, put it in the middle and lower layer of the preheated oven, and heat it up and down at 170 ℃ for 50-60 minutes
Step 12: take it out of the furnace and seal it after cooling
Materials required:
Low gluten flour: 17.5g
Coconut: 7.5G
Red granulated sugar: 12.5g
Frozen butter: 12.5g
Softened butter: 80g
Baking powder: 2G
Sugar powder: 56g
A pinch of salt
Egg liquid: 50g
Yogurt: 40g
Blueberry: 80g
Note: baking: 17cm * 8cm wide, 6cm high, one groove mold; The oven is as like as two peas in the middle and lower levels. The cake is about the same as the pound cake. It has been introduced in the recipes and logs. The mold I chose here is 17cm* wide 8cm high 6cm groove mold (larger than 1cm or less). The paper does not detail how to cut the pattern oil paper (unless the mold is exactly the same as mine). If all the 170 parts are poured in at once, the paper can be used in the oven. The water in the butter is absorbed by the powdered sugar and becomes hard, making it difficult to stir. The key point of stirring is not to dissolve the sugar powder, but to evenly distribute the sugar powder throughout the butter. The more fully the stirring, the more air will be covered * I am used to sifting the general powder mixture more than twice * I can use toothpick to detect the maturity. If there is a little batter, continue to bake for about 5 minutes
Production difficulty: simple
Baking technology
Production time: one hour
Taste: sweet
Chinese PinYin : Lan Mei Su Pi Jian Dan Yi Bu Ti Sheng Dan Gao Qi Zhi
[blueberry cake] one step to improve cake quality
#Old time egg yolk biscuit. Jiu Shi Guang Dan Huang Yuan Bing Gan
Diced lotus root and minced pork. Ou Ding Rou Mo
[bean paste gift box crisp] - a snack especially suitable for women. Dou Sha Li He Su Te Bie Shi He Nv Xing De Yi Kuan Dian Xin
Popcorn with caramel and milk flavor. Jiao Tang Nai Xiang Bao Mi Hua Ying Yuan Jing Dian Xiao Ling Shi Zi Ji Zuo
Braised Pleurotus eryngii with Abalone Sauce. Bao Zhi Hui Shou Si Xing Bao Gu
My favorite soup: Sweet Corn carrot pig bone soup. Wo De Zhi Ai Tang Shui Tian Yu Mi Hu Luo Bo Zhu Gu Tang
Tomato, egg and mint dumplings. Fan Qie Ji Dan Bao He Jiao