【blueberry Meringue Cake】improve Cake Temperament in One Simple Step

Name: 【blueberry Meringue Cake】improve Cake Temperament in One Simple Step
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 17.5g Low-gluten flour; 7.5g Shredded coconut; 12.5g Red sugar; 12.5g Frozen butter; 80g Softened butter; 2g Baking powder; 56g Powdered sugar; A handful of salt; 50g Egg liquid; 40g Yogurt; 80g blueberry

by Flowered flower

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Blueberry meringue cake
I love the sweetness and sourness of blueberries. After baking, the lavender juice penetrates into the cake to make a simple meringue, brown sugar and coconut shreds. The lips and teeth form a perfect match with the cake.

The original party is from "Taste of London"
I tried the candied jujube pastry cake before making changes, replacing some of the ingredients and adding or subtracting them.
There is a small suggestion, it is more suitable to add moist materials in addition to the basic materials in the puff pastry."

【blueberry Meringue Cake】improve Cake Temperament in One Simple Step

1. Prepare A meringue ingredients (butter is better to be harder)

【blueberry Meringue Cake】improve Cake Temperament in One Simple Step recipe

2. Mix all the ingredients; knead into fine granules by hand; cover with plastic wrap and refrigerate for later use

3. Prepare B basic ingredients (soften the butter in advance; mix low-gluten flour, baking powder and salt through a sieve; beat the egg liquid)

4. After the butter is whipped until it is creamy; add the powdered sugar in two portions and whipped fluffy

5. Add the egg mixture in 3-4 times and beat evenly (make sure to mix well before adding it next time)

6. Add yogurt in 3-4 times and beat evenly

7. Mix powder and sieve to add

8. Add blueberries (reserve about 10)

9. Pour the batter into the mold with greased paper

10. The remaining blueberries are mixed with the meringue

11. Sprinkle the puff pastry on the batter, put it in the preheated oven, and heat it up and down at 170 degrees for 50-60 minutes

12. Out of the oven, sealed and stored after cooling

Tips:
Baking: 17cm*width 8cm high 6cm trough-shaped mold; the upper and lower layers of the oven are heated at 170 degrees for 50-60 minutes

*The method of this cake is roughly the same as the pound cake, and it has been described in detail in the recipe and log.

*The mold I chose here is 17cm*width 8cm high 6cm groove mold (more than 1cm can also be used)

*The article does not describe in detail how to cut the mold oil paper

(Unless the mold is exactly the same as mine may help)

*If the powdered sugar is poured all at once, the water in the butter is absorbed by the powdered sugar and becomes hard, making it difficult to stir. The point of stirring is not

It is to let the powdered sugar melt, but to evenly distribute the powdered sugar across the butter. The more fully agitated, the more air will be covered.

*For general powder mixtures, I am used to sieving more than 2 times

*Use a toothpick to check the maturity, if there is a little batter, continue to bake for about 5 minutes