Seek the full name and practice of IKEA restaurant and Starbucks blueberry cake!

A, material preparation:

Low gluten flour:100g, sugar:100g, whole egg: 80g, milk: 20g, olive oil: 60g, butter: 40g, lemon juice: 5g, lemon peel: 3g.

Baking powder: 3g. Blueberries: Right amount.

Swiss protein cream: protein 60g, sugar 90g.

Lemon syrup: 20 grams of sugar, 25 grams of water and 20 grams of lemon juice.

1. Put the whole egg in a clean container.

2. The butter has melted.

3. Weigh out the required olive oil.

4. Weigh out the required amount of milk. I used whipped cream. )

5. Mix sugar and lemon peel for a while, and let the sugar absorb the fragrance of lemon peel.

6. Sieve flour baking powder.

Second, the practice of cake embryo:

1. Beat the whole egg evenly, and add sugar twice, stirring while adding.

2. Add milk and mix well.

3. Add lemon juice and mix well.

4. Add olive oil in several times, and stir evenly each time.

5. Add butter.

6. Stir well to emulsify the eggs and oil.

7. Add flour and baking powder.

8. Pour half of the batter into a 6-inch round mold and add blueberries.

9. Pour in the remaining batter.

10. Preheat the oven at 160 degrees for 45 minutes.

1 1. Take it out and brush it with lemon sugar while it is hot. Lemon sugar solution: heat sugar and water until the sugar melts, let it cool, then add lemon juice and stir well. )

Third, the production of protein cream:

1. Put the protein in a water-free and oil-free container and take a 60-degree water bath.

2. Send the particles, lift the eggbeater head, and a firm tip appears.

3. Wipe the pastry on the cake surface at will with a spatula.

4. Preheat the oven at 230 degrees for 6 minutes.