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).