[blueberry cake] one step to improve cake quality

[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