Double-flavor butter whole wheat blueberry crisp by: Blueberry Food Staff Writer of Pulan Hi-tech

Overview

Kuaishou Soufflé Dessert - Double Flavor Butter Whole Wheat Blueberry Cake. Plateau blueberries from the Lijiang base of Pulan High-tech Co., Ltd. have plump particles, rich fruity aroma, moderate sweetness and sourness. They are the best for fresh food. They can also be dried in a dry, cool and ventilated place to become dried blueberries. Such homemade dried blueberries contain no sugar and do not add color, and are very suitable for making Western pastry. I happen to have farm-ground whole wheat flour from Qinchuan in Qabaili on hand, add some flour, corn starch, some sugar and butter, grab a handful of dried blueberries and bake it with your hands to bake a plate of creamy and rich pastries - butter whole wheat blueberry cake. Even a foodie with no experience can make this pastry with 100% success. It has a soft texture when eaten at room temperature, and crispy after being refrigerated.

Tags

• baking
• butter
• cake flour
• cherry freeze-dried powder
• corn starch
• dried blueberries
• farmhouse whole wheat flour
• spreadable olive oil
• fine sugar

Ingredients

Steps

1. 1 Mix whole wheat flour, cake flour, cornstarch and caster sugar in a mixing bowl. Add butter cut into small pieces into the flour mixture.

   

2. 2 Crumble the butter into the flour mixture with your fingers until it forms a coarse cornmeal consistency.

   

3. 3 Add the spreadable olive oil in the recipe.

   

4. 4 Use a spatula to mix evenly into a wet dough.

   

5. 5 Add dried blueberries to the recipe.

   

6. 6 Mix evenly with your hands or a spatula, divide the wet powder into two even portions, and add 1 teaspoon of cherry freeze-dried powder to one of the portions.

   

7. 7 Stir evenly to form cherry-flavored shortbread powder. Take about 20g of the powder at a time and shape it into a thick flat round (or your favorite shape) in your hands.

   

8. 8 Place them one by one on a baking sheet lined with baking paper, use a fork to press out a cross pattern, leaving a certain space between each cake; when all is completed, cover with plastic wrap and freeze in the refrigerator for 40 to 50 minutes.

   

9. 9 Preheat the oven to 200°C in advance, put the frozen cake base and baking sheet directly into the middle layer of the oven, use upper and lower fire control, and bake for 20 to 25 minutes. During this period, pay attention to the coloring of the surface of the shortbread, cover it with tin foil in time, press lightly if the shortbread is slightly hard, then turn off the heat, let the blueberry shortbread simmer in the oven for 5 minutes, and then take it out of the oven; cool it on the baking grid.

   

10. 10 At the same time, you can continue to make some of the original shortbread and continue to freeze in the refrigerator for 40 to 50 minutes.

    

11. 11 Bake at the same temperature.

    

12. 12 Double-color butter whole wheat blueberry shortcake, cool it completely and seal it in a crisper. Keep it in the refrigerator for 3 to 4 days before eating. The taste will be at its best!