Hello guys ;)
Today I made a blueberry crumble bar.
Baked crumbles with blueberry, cherry, strawberry, raspberry or any other berry fruits are a good combination.
Some people simply add the fruit to the crumble and bake it in the oven
or making crumbles and spread them on the floor and over the fruits.
But this time I made the bottom part of the cake batter and made it more moist and cakey than the bottom of the crumbles.
▶ Ingredients (16.5cm * 16.5cm * 5cm Square Mold)
[Crumble]
40g Cake flour
40g Almond powder
40g Unsalted butter
40g Brown sugar
20g Sliced almond
0.5g Cinamon powder
A pinch of salt
1) Put the flour, almond flour, brown sugar, cinnamon powder, salt and butter in the bowl.
2) Use your fingers to mix and rub to make a crumble.
3) Add almond slices and mix throughly.
4) Cool down in the refrigerator until you use it.
(If you don't chill, the crumble will spread a lot in the oven.)
[Cake batter]
80g Unsalted butter
70g Sugar
50g Egg
100g Cake flour
45g Milk
2g Vanilla exract
A pinch of salt
1) Put a soft butter at room temperature in a bowl and loosen it lightly.
2) Add salt and white sugar and whip with a hand mixer until the color of the butter is brighter and about 1.5 times larger.
3) Whisk the eggs at room temperature and the vanilla extract in 3-4 portions.
4) Sift the flour into 3) and fold lightly with a spatula.
5) Add milk at room temperature and fold with a spatula.
[Blueberry filling]
150g Fresh or frozen Blueberries
30g Sugar
7g Corn starch
1) Put blueberries, white sugar and corn starch in a bowl.
2) Mix well and coat sugar and starch to the blueberry surface.
3) Place cake batter - blueberries - crumble in the mold with parchment paper.
4) Bake at 180 degrees Celcius (355℉) for 45 ~50 minutes in a preheated oven. (Household oven)
(Commercial convection oven : 170 degrees C 40 minutes)
* Storage: After baked it tastes best, and after a day of baking, the cake and the fruit part of the cake will gradually increase in moisture, making the crumble soft. If you want to eat the crumble crisp, then cool it completely, cut it properly, and seal and freeze it. (2 ~ 3 weeks available in freezer)
* http: // jadore________
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