condiments

5 earth eggs

85 grams of fine sugar

80 grams of low-gluten flour

40 grams of corn oil

60 grams of milk

Cream100g

condiments

vanilla extract

2 drops

Freeze-dried pear

8 grams

Lyophilized blueberry

Proper amount

How to make blueberry cream cake

1.

Separate the egg yolk, stir the egg yolk evenly, then add corn oil and milk several times and stir evenly.

2.

Sift in the low-gluten flour and stir well with a scraper.

3.

Add two drops of vanilla extract to the egg white.

4.

Use electrical appliances to add 40 grams of sugar to a delicate state, and add 35 grams of sugar to grain. Whip until dry and foaming, and lift the whipping head with an upright sharp corner.

5.

Take one third of the egg white and mix well.

6.

Pour the egg yolk paste into the remaining egg white, stir well, break the dried pear into small pieces, add the cake paste and stir well.

7.

Pour the cake paste into an 8-inch round mold. Shake out the bubbles and put them in the lower part of the oven. Heating and baking the upper and lower tubes 150℃ for 55 minutes.

8.

Time is up, take out the inverted buckle, let it cool, and demould it.

9.

Add 10g sugar to the whipped cream and beat until obvious lines appear.

10.

Cut the cake into pieces, put the whipped cream into a framed bag, squeeze it into the cake for decoration, and add a proper amount of dried blueberries.

1 1.

Finished product drawing.