Chinese Food
Spring. Berry Marvin
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Warm spring. There are a lot of berries growing in the mountains. It's a small one. It's bright and red. It's especially attractive against the green leaves. I tasted it. It's fragrant. It's sweet and sour. So I picked it back and made dessert. Kwai Fen is a very fast cake. It saves time and effort and is difficult. This berry muffin is adapted from master pH's blueberry top muffin. A large amount of cream and butter are used in the formula. Compared with ordinary muffin, it has a strong milk flavor and a more delicate taste. The sour taste of the berry properly neutralizes the sweetness of the cake. It does not taste sweet and greasy, but has a light fruit flavor. It is very fresh.
Cooking ingredients
Cooking Steps
Step1:Jinbaoding pastry - mix butter, white sugar, almond powder and low gluten flour. Knead it into pastry by hand. Refrigerate.
Step2:Wash the berries. Use kitchen paper to dry the water. Mix low gluten flour, baking powder and salt evenly. SIFT for use.
Step3:Butter, cream and sugar should be mixed in hot water. Mix well. After cooling, add eggs in turn and mix well.
Step4:Add the sifted powder. Stir until there is no dry powder.
Step5:Add two thirds of the berries. Mix well.
Step6:Put the batter into the mold. First put the remaining blueberries on the batter, and then sprinkle a layer of golden Baoding crispy granules.
Step7:Put it into the preheated oven. Heat it up and down 180 degrees. Bake for about 25 minutes. Bake until it is slightly colored.
Step8:Finished produc
Cooking tips:1. This formula is adapted from master pH's blueberry top muffin. 2. The formula can be used for 14 paper cups. There are skills in making delicious dishes.
