Popcorn blueberry muffin cake
Fresh blueberries have a variety of awesome vitamins, small cute and delicious, for bakers, blueberries are not only a good surface decoration, but also an artifact that can be directly added to the food, don't underestimate this blue-purple small fruit, with which you can really make a lot of different foods.
This bursting blueberry cake, Xianglan teacher taught everyone in the live broadcast room last Saturday, I believe that the small partners who watched the live broadcast will definitely have a strong interest in this bursting blueberry cake, the reason is very simple, because its bursting pulp is not from any other added jam, but from the fresh blueberry baking after the formation of the bursting pulp.
Break open the cake can see the blue-purple slurry of blueberries bursting out, instantly produce color difference on the golden cake, making people appetite burst, sweet and sour blueberries fused into the fluffy cake, you can eat the fresh fruit aroma of blueberries, the beautiful texture on the surface is sprinkled with puff pastry effect, crisp grains as the baking industry old net red players make the skin become crisp, in short, tito is delicious ~
Material preparation
Cake portion:
Blueberries: 125g
Low powder: 300g
Baking powder: 6-8g
Liquid butter: 130g
Sea salt: 2 g
Light cream: 180g
Eggs: 2 pcs
Caster sugar: 100 g
Lemon juice: 3-5 g
Pastry part:
Butter: 20 g
Caster sugar: 20 g
Almond flour: 20 g
Low powder: 20g
Production steps
1. Wash the blueberries and use kitchen paper to control the moisture and set aside;
2. Make the puff pastry, pour all the ingredients of the pastry into the basin, first use a spatula to roughly mix well, then wear gloves, grasp it with your hands and roll it into a flour flocculent; (note that it is not kneaded into a dough)
3. Mix low powder, baking powder well, sift 2-3 times for backup;
4. Pour liquid butter into the basin, add sea salt, stir well;
5. Add the light cream and stir well;
6. Add the eggs twice, stir well, and then add the next egg to continue stirring;
7. Add caster sugar and stir well;
8. Add the sieved low-gluten powder to 3-5 times, gently stir evenly, do not stir excessively;
9. Add lemon juice and stir well; (stir well, do not stir too much)
10. Put into a framed flower bag, squeeze into the paper cup placed in advance into the baking tray, squeeze 1/3 first, put 3 blueberries, poke a few holes in the blueberries with a toothpick, and then cover a layer of cake paste to cover the blueberries, squeeze until eight points full, and then put 3 blueberries; (Poking holes in the blueberries is conducive to blueberry bursting pulp)
11. Finally, sprinkle a thin layer of puff pastry on the surface of the cake;
12. Put in the preheated oven in advance, the upper and lower temperature is 180 ° C, the time is 25-28 minutes; (the baking time temperature is for reference only, depending on the oven used and the finished product coloring situation)
Freshly baked popcorn blueberry cake, the value is really very high, a bite, sweet and sour blueberry juice in the mouth burst open, immediately and then absorbed by the soft cake body, at this time just want to quietly enjoy the delicious moment ~
Hurry up and try it, the fresh fruity aroma is really refreshing.