Chinese Food
Crisp Blueberry Muffin
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No need to send muffin. The classic recipe from master pH is soft and not firm. It tastes good with a layer of crispy crust on the surface. It tastes better than crispy grains.
Cooking ingredients
Cooking Steps
Step1:Make the crust first. The butter needs to be softened in advance. Mix all materials of the crus
Step2:After mixing, refrigerate for us
Step3:Make muffins. Soften butter in muffins ahead of tim
Step4:Then add cream and sugar. Mix wel
Step5:Pour in the egg mixture. Mix wel
Step6:Finally sift in medium powder and foam powde
Step7:Mix well to make muffin batte
Step8:Put paper cup in mol
Step9:Wash blueberry in advance. Dry surface with paper towe
Step10:Add 2 / 3 blueberries to the batter. Stir slightl
Step11:Pour the batter into a paper cup. It's just six
Step12:Put the remaining 1 / 3 blueberries on the surfac
Step13:Take the pastry out of the freezer. Take a small piece. Knead it in the palm and flatten it. Then cover it with muffin batter
Step14:Put it in the middle layer of the preheated oven. 180 degrees. Bake for 30 minutes
Step15:Enjoy immediately after cooling. Crispy and fragran
Step16:Write production step
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Step19:Write production step
Cooking tips:1. It is not recommended to change the cream into pure milk. The rich fat of the formula determines the softness of the finished product. 2. The amount of muffin batter is just six. 3. The amount of pastry will be 1 / 34 of the rest. Finally, brushing a layer of egg liquid color will be more beautiful and delicious.
