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

How to make blueberry yogurt crispy wheat flour?

Prepare materials

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

Wash and drain blueberries for later use;

Pour the egg liquid 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,

Mix well (don't mix too much to affect the taste of the cake);

Pour in blueberries and mix well;

Pour the batter into the paper cup 7 with a spoon.

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

Finally, put 2 blueberries on the crispy grains of 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 can be cooked without raw batter).