60g low-gluten flour, 2 eggs, 40g sugar, baking powder, 1 teaspoon lemon, half blueberry jam, 50g powdered sugar (for decoration, optional).

Practice 1, beat the eggs until yellow, and add lemon juice to make foam. 2. Sieve the low-gluten flour and baking powder, add them into the egg white and stir well.

3. Add 40 grams of blueberry sauce and mix well.

4, pour into the mold, steam in the pot 15-25 minutes, fire.

5. Take it out after steaming, cross-cut the cake and add blueberry sauce.

6. decorate with powdered sugar.

Egg 4 granulated sugar 120g fresh milk 4 tablespoons low-gluten flour 240g aluminum-free baking powder 1 teaspoon salt-free cream 160g blueberry (fresh or frozen) 130g~ 150g.

working methods

Step 1 1

Preparation:1> Salt-free cream is heated and melted in water, 2 >; Preheat the oven to 180 degrees, 3 >; 12 cupcake baking tray and soft paper mold (if there is no 12 cupcake baking tray, you can use hard paper mold)

Step 22

Beat the eggs and fine sugar with an egg beater until the sugar melts, then add the fresh milk.

Step 33

Sift in the low-gluten flour and baking powder and stir well until there are no powder particles.

Step 44

Add the melted salt-free cream, add the blueberries and stir well.

Step 55

12 put a paper mold on the baking tray, and then scoop it up to 9 minutes in step 4.

Step 66

Bake in the oven preheated to 180 degrees for 20 minutes, demould and cool.