Baileys Blueberry Muffin

Name: Baileys Blueberry Muffin
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 120g Low-gluten flour; 30g Almond powder; 4g Aluminum-free baking powder; 60g Fermented butter; 60g Baileys; 1 (approximately 60g in shell) egg; Some blueberry; Some Wine-stained orange peel; 40g milk; 40g Caster sugar; A handful (the amount of twisting the thumb and index finger) salt

by Warm blue 0429

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

There are actually many recipes for blueberry cake. What everyone often makes is the "Campbell Blueberry Cake" by Master PH.

But because of the hot weather, I didn't want to eat such a heavy cake, so I tossed one myself.

The cake contains my favorite Baileys liqueur and almond flour, so the aroma is very strong.

There are also fresh blueberries in the cake, which will burst after baking, so the cake is very moist.

Wine-stained orange zest is also added to the cake, so the taste is very refreshing, and it does not feel greasy in summer.

The cake does not require butter, so it is quick to make and easy to operate.

Friends, there are so many great ones, so why don’t you come and try it? "

Baileys Blueberry Muffin

1. Prepare the ingredients, mix low-gluten flour with aluminum-free baking powder, and sieve 2 to 3 times. The eggs should also be taken out in advance to return to room temperature;

2. Melt the butter in water, add milk and eggs one by one, and mix well. Each time, you have to wait until the previously added material is evenly mixed before adding the next one;

3. Then add Baileys liqueur and mix well;

4. Add the wine-stained orange peel, sugar, and salt, and continue to stir evenly;

5. Sift in the mixture of low flour and baking powder and mix well;

6. Continue to add almond flour and mix well;

7. Preheat the oven to 190 degrees. Put the mixed cake batter into the piping bag;

8. Squeeze some cake batter into the paper cup, and then put a few blueberries;

9. Continue to squeeze the cake batter until it is about 8 minutes full;

10. After preheating, put the mold into the oven, middle layer, upper and lower fire, 180 degrees, bake for 25 to 30 minutes. After baking, you can try it with a toothpick. After inserting the toothpick and pulling it out, it is clean without any attachments, and it is cooked. Take out the baked cake immediately, put it on a drying net to cool to room temperature, and then keep it sealed and refrigerated. It is recommended to consume after 2 days.

Tips:
1. If eggs and milk are refrigerated, remember to take them out in advance to warm them up, otherwise they will coagulate when mixed with melted butter;

2. After sifting in the flour, mix it irregularly with a spatula or whisk, and try not to stir in circular motions;

3. The specific baking time should be adjusted according to the actual situation, and the cake should not be over-baked;

4. Every time I bake a blueberry cake, I put the blueberries on the surface. In the end, it was so juicy and drained. It hurts, so this time I put it in the middle of the cake.

5. This cake is actually delicious when you bake it. The skin is crispy and soft on the inside. After being refrigerated for 2 days, the flavor will be stronger, and it will be more delicious if you can heat it up before eating.