Ingredients?

Blueberries (if you like a strong blueberry flavor, add more) 15~20 pcs

White sugar (for blueberry jam, you can reduce it if you like it lighter) This part of sugar) 5g

Cream

350g light cream

30g white sugar

1 6-inch chiffon cake

Decoration

5 blueberries

Adequate amount of Tianzhu girl/rosemary/mint

How to make blueberry cake?

Crush the blueberries with a spoon, add 5g of white sugar to a non-stick pan and simmer over low heat

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Crush the blueberries until they reach this color and the pulp is not green. Do not add water, because this part of the jam needs to be filled with whipped cream.

Don’t walk away while the blueberry sauce is boiling. It will be ready in two minutes.

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After the blueberry sauce is out of the pot, cool it down in a basin of cold water. After cooling, add it to the whipped cream that has been beaten to 80%.

Save a little of the whipped cream for piping later.

Then wipe the noodles (the specific process is moved to my previous recipe)/recipe/101790307/

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The two flowers I used Mouth.

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I am used to squeezing in one type of flower first, leaving space before squeezing in another type.

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Finally, use an 8-tooth flower nozzle to finish squeezing, cut blueberries and geraniums for decoration.

(Because when I wrote the recipe today, the customer customized it in another way, so I will replace the last two steps with pictures in the future)