In the summer vacation, every day at home, in addition to watching the children write homework, is to prepare a variety of small snacks for the daughter, every day to change the pattern to do, the child eats happily, writing homework is also a lot of energy. Yesterday a friend sent a basket of blueberries, especially fresh and large, cooked a few bottles of blueberry sauce for my daughter, there are still a lot left, nothing to do in the afternoon, a simple blueberry muffin cake, golden in color, soft and delicious on the outside, all exploding heads, tempting appetite.
This blueberry cake is simple to make, does not need to be sent, is one of the simplest cakes, very suitable for making breakfast and drinking afternoon tea to eat, crispy cake on the outside, bite on the pulp, delicious and delicious, big hit mushroom top, good looking and delicious, second kill Starbucks blueberry Muffin, do not contain any additives, not only healthy and material, 1 success zero failure.
【Exploding Head Blueberry Muffin】
Surface puff pastry: 20 g low flour, 12 g butter, 12 g caster sugar
Main Ingredients: 80 g butter, 50 g sugar, 80 g milk, 1 egg, 160 g low gluten flour, 4 g baking powder, 80 g fresh blueberries
【Preparation Method】:
1, prepare the ingredients used, clean the blueberries and drain the water, conditionally dry the blueberries on the surface.
2: First make the crispy grains used on the surface, and put the ingredients used in the crispy grains into a glass bowl.
3: Grasp the butter and low flour with your hands to form crispy grains, and put the crispy grains in the refrigerator for later.
4: Cut the butter into small pieces, put it in a glass bowl and melt it into a liquid in hot water.
5: Add caster sugar and melt, add milk and eggs, stir with a manual whisk and mix well.
6: Mix low gluten flour with baking powder, sift into the mixture, and mix well until there are no particles.
7: Put the blueberries into the mixed paste and mix them into blueberry batter.
8, the mixed batter into the framed bag, baking tray into the paper tray, the batter will expand when baking, put the paper tray when crossed.
9, squeeze the batter into the paper tray, squeeze in the batter to be full, put a little blueberry particles on the surface, so that you can bake the explosive head, the refrigerated crispy grains, sprinkled on the surface of the batter, the baking pan sprinkled with a brush brush down.
10: Preheat the oven to 180 degrees, put the baking tray into the middle and lower layers, bake for 30 minutes, the color is golden out of the oven.
11, roasted blueberry Muffin, immediately out of the oven on the cooling rack to cool down, golden seductive explosive head Muffin, crispy outside and tender and delicious.
Rain Mom Tips:
1: After the blueberries are cleaned, the surface moisture is dried or wiped dry before putting in the batter.
2, there is no continuous mold baking pan, you can also use a thicker paper cup instead, the amount of sugar in the ingredients is not recommended to reduce, blueberry sour and sweet, sugar less cake is more sour.
3, baking time and temperature, according to the temperature difference of their own oven, appropriate adjustment.
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