Cooking Steps

1. 

   Step1:This formula is applicable to the quantity of 1 pan of golden 12 square non stick bread cake mould for school kitchen. The square paper tray also comes from the chef.

2. 

   Step2:Prepare the ingredients for Muffin Cake. Soak blueberries in salted water for more than ten minutes in advance. Rinse and set aside.

3. 

   Step3:Made of crispy grain. Butter softens at room temperature. Mix sugar powder, low powder and milk powder evenly.

4. 

   Step4:Mix the low powder of powdered sugar and sift it into the softened butter. Wear disposable gloves and rub them into coarse-grained state. Put the crisps in the refrigerator and refrigerate.

5. 

   Step5:Low gluten flour and baking powder. Salt. Mix. Sift.

6. 

   Step6:Soften the butter and add sugar. Beat until it turns white and bulky. Add the whole egg mixture three times. Each time the egg liquid and butter are mixed, the next egg liquid is added.

7. 

   Step7:Pour in the milk. Pour in the sifted flour. Use a scraper to turn it up from the bottom and mix evenly. Do not circle.

8. 

   Step8:Pour in two-thirds of the blueberries. Stir well.

9. 

   Step9:Put a suitable tray in the mold. Spoon the batter into the tray. Sprinkle the pastry.

10. 

    Step10:Put blueberries on the pastry.

11. 

    Step11:Put it in a pre heated oven. Oven middle. 175 ° 25 minutes. The temperature of each oven is different. Please control yourself.

12. 

    Step12:Although the heat is high, I love this cake very much. I ate three of them. OK

13. 

    Step13:Lala ~ Jinding blueberry muffin. Don't be too delicious.