Low-gluten flour (Schuchman)100g

20g corn starch (Schuchman)

4 grams of baking powder

Eggs 1

40 grams of fine sugar (Schuchman)

40 grams of corn oil

Milk 30 grams

50 grams of yogurt

60g blueberry+12 (surface use)

Crispy material:

20 grams of butter

Sugar powder (Schuchman) 12g

8 grams of milk powder

Low powder 35g

Preparation method of blueberry yogurt crispy wheat flour

Prepare materials

First, make crispy granules sprinkled on the surface: mix sugar powder, low flour and milk powder evenly, add softened butter, knead by hand into coarse granules and refrigerate for later use;

Wash and drain blueberries for later use;

Pour the egg mixture into a basin, add fine sugar,

Stir by hand until the sugar melts;

Add corn oil, milk and yogurt and stir well;

Sieve in various powders,

Stir well (don't stir too much to affect the taste of the cake);

Pour in blueberries and mix well;

Spoon the batter into the paper cup 7.

Use up all the crispy grains made in front and sprinkle them evenly on the cake;

Finally, put 2 blueberries on the crispy grains in each cup;

Put it in a preheated oven, heat the middle layer at 180 degrees for about 25 minutes, and bake until the surface is crisp and golden (or the toothpick is cooked without raw batter).