Cooking Steps

1. 

   Step1:Brush the beautiful picture. Then we can start wor

2. 

   Step2:Yogurt must be thic

3. 

   Step3:First, make the jinbaosu granules. Pour the low flour almond powder and sugar into the plate

4. 

   Step4:Mix wel

5. 

   Step5:Take the butter out of the refrigerator, cut it into small grains, put it in the powder, wrap it up, quickly twist it with your fingers into smaller grains, and put it in the refrigerator for refrigeration

6. 

   Step6:This is the finished product drawing. Pay attention to it as quickly as possible or the butter will melt easily. In case the butter is too soft and hard to twist, put it into the refrigerator for refrigeration and then take it out for further production

7. 

   Step7:Now let's make the Muffin Cake embryo. Put the yogurt and egg mixture in the egg beating basin

8. 

   Step8:Add corn oil and suga

9. 

   Step9:Sift in low flour and baking powde

10. 

    Step10:Use the eggbeater to mix all the ingredients at a low speed until there is no granule. About 30 seconds (remember too long or it will be easy to get gluten and taste

11. 

    Step11:Put the flower mounting bag over the cup and put the cake paste in i

12. 

    Step12:First, squeeze the cake paste into the paper cup and fill it with

13. 

    Step13:Add blueberrie

14. 

    Step14:Squeeze in the cake batter until it's 6 minutes full, then put the blueberries on the top. Take out the frozen golden treasure crisp and sprinkle it on it (about 9 minutes full of the paper cup

15. 

    Step15:Preheat the oven for 200 ° and then heat it up and down for about 200 ° for 23 minutes (the baking time depends on your own oven