Blueberry crisp (Health version)

Blueberry crisp (Health version)

Introduction:

"I always like the elegance, romance and subtle profundity of purple. How many times have you stopped outside the window of the West Point shop to enjoy the cake decorated with light purple or the West Point with purple blueberry sauce? I feel so beautiful and attractive. But the butter and trans fatty acids in it made me shy. So, research and development, and then research and development. Finally, the healthy version of blueberry crisp, which is an extension of purple passion, has come out in our home

Production steps:

Step 1: mix the weighed vegetable oil and white sponge sugar.

Step 2: use the electric stirrer to drive at low speed.

Step 3: beat the eggs into a bowl and stir.

Step 4: pour the egg mixture into the whipped oil sugar.

Step 5: use electric stirrer to stir at low speed until smooth and smooth.

Step 6: continue to stir until smooth terraced lines are visible.

Step 7: add flour.

Step 8: scrape and mix until there is no dry powder.

Step 9: put the batter into the flower mounting bag.

Step 10: prepare blueberry sauce (I bought it in the supermarket, ready-made).

Step 11: take a food bag, cut a small hole in the corner, and put blueberry sauce into the food bag.

Step 12: lay oil paper on the baking tray, squeeze the bottom blank, and press a small hole in the center of the bottom blank with your fingers.

Step 13: This is the bottom blank made completely.

Step 14: squeeze the blueberry sauce evenly on the small nest of each base.

Step 15: then, put it in the middle and lower layer of the oven at 120 ~ 125 degrees for 20 minutes, turn off the primer, and then heat it for about 2 minutes.

Materials required:

Vegetable oil: 130g

Flour: 190g

White sponge sugar or powdered sugar: 100g

Egg: 50g

Blueberry sauce: right amount

Note: 1) flour with high flour or low flour can be. Generally speaking, the water absorption of high powder is weak, and that of low powder is strong. Therefore, I have experimented several times recently, and the conclusion is: 180 ~ 200g for high flour, 130 ~ 140g for low flour, and 150 ~ 160g for common flour. The effect should be the best. (2) Sugar or white sugar can be used, do not use granulated sugar, not easy to dissolve to send, resulting in cake appear hard crisp, rather than crisp. This is the experience I summed up in the last few times when I used sugar differently. (3) The temperature of each oven is different, you can adjust the temperature according to your own oven. Bake until light yellow. In a word, it's easy to be hard and crisp in a quick fire, and easy to be crisp and loose in a slow fire. I hope the above experience can help you.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: sweet