Recipe: Blueberry Light Cream Sikang (Yeast Powder Edition)

Home Cooking Recipe: Blueberry Light Cream Sikang (Yeast Powder Edition)



  1. The butter is cut into small pieces and softened at room temperature. Add the evenly mixed low-yield yeast powder, salt sugar, and mix the flour and butter into coarse and coarse granules.

  2. Add whipped cream (light cream can be added to the dough) and mix into dough to avoid excessive gluten. Cover with gauze and wake up at room temperature for 20 minutes. The oven is preheated to a temperature of 200 degrees for 18 to 20 minutes.

  3. The plastic squid is packaged into the prepared blueberry, and the diced surface is brushed with egg liquid (if you want the color to look good, just brush the egg yolk) and send it to the oven.

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