Blueberry Crumble Cake

Ingredients

• Crisp material
• Low gluten flour 20g
• Butter 15g
• Powdered sugar 12g
• Cake Material
• Eggs 2
• Low gluten flour 150g
• Milk 75g
• White sugar 50 grams
• Aluminum-free baking powder 3g
• Butter 50g
• Blueberry 65g

Steps

1. Mix 15 grams of butter, 20 grams of cake flour, and 12 grams of powdered sugar (the butter does not need to be softened)

2. Use your hands to evenly shape into small pieces and make them into crispy pieces. Because the weather is hot, put the crispy pieces in the refrigerator first.

3. Use the amount of ingredients for making a cake, melt the butter in heat-proof water.

4. Crack the eggs into a clean plate.

5. Add milk and sugar.

6. Stir until the sugar melts.

7. Sift the cake flour and baking powder and stir until there is no dry powder.

8. Add some blueberries and leave some blueberries aside.

9. Put the mixed batter into a piping bag and cut a slit in the piping bag.

10. Place paper cups on the cake plate.

11. Pour in the batter and level it.

12. Place the remaining blueberries on the surface

13. Spread the puff pastry.

14. Bake in the preheated 155 degree oven for 35 minutes. The oven temperature should be adjusted according to your own settings.

15. Finished product

Tips

1. 1. Do not over-mix the batter until there is no dry powder.
2. 2. The butter used for puff pastry does not need to be softened and can be used directly from the refrigerator.