How to make blueberry cheese flowing muffin cake?

Blueberry cheese flower heart muffin cake

Prepare ingredients:

Bread body: 3 eggs, 200g pure milk, 65g sugar, corn oil 145g, 300g high-gluten flour, and baking powder 10g. Sandwich: cheese slices and blueberry sauce.

Crispy noodles: butter 10g, sugar 10g, low-gluten flour 20g.

Exercise:

1. Beat 3 eggs in a bowl, add corn oil, milk and white sugar, stir well, sift in baking powder of low-gluten flour, stir in zigzag to form a uniform and delicate batter, and put it in a paper bag.

2. Put the paper cup into the baking tray and squeeze the batter to about one third full. Spread a layer of cheese slices, don't make them too big. Spread them out according to the size of paper cups, put blueberry sauce on them, and then spread a layer of cheese slices. The sandwich is partially finished. Continue to squeeze the batter and fill the paper cups.

3. Make crispy granules, add 10g butter 10g sugar 20g low-gluten flour to the bowl, knead into granules and sprinkle on the surface. 4 preheat the oven 165℃ and bake for 30 minutes (the oven temperature is adjusted according to the actual situation).