blueberry cake
Crispy topping | Butter 26 grams |
Almond flour 26 grams | Powdered sugar 26 grams |
Low gluten flour 26 grams | muffin cake body |
Eggs 1 | Sugar 50 grams |
Salt 1g | Low gluten flour 125g |
Baking powder 5 grams | Fresh blueberries 125g |
Butter 60 grams |
Step 1
Put all the ingredients for making the puff pastry togetherStep 2
Make it into small crispy piecesStep 3
Eggs, powdered sugar, salt, baking powder, mix well. The muffin has a high fat content and a high sugar content...salt is to balance the taste. But don’t overdo it, otherwise it will overwhelm you!Step 4
Add the butter that has been melted over water and allowed to coolStep 5
sprinkle in lemon zestStep 6
Sift in the flour and mix evenlyStep 7
Add blueberries and mix moderatelyStep 8
Place in a paper cup. If you don’t like the mushroom cloud shape, you can get 8 paper cups, small sizeStep 9
8 points fullStep 10
Add the puff pastry and decorate with blueberries! This is how the explosive effect comes out!Step 11
Place in the oven at 180 degrees for 20 minutes.Step 12
Exploding muffin Blueberry Cake Cooking Tips