主料
Butter at room temperature :115 geggs :3
Sugar :100 g
White chocolate :70 g
Flour :60 g
辅料
Dried yeast :1 teaspoonRaspberries :10 g
Salt :1 pinch
1. Melt the white chocolate and blend with the butter.
2. Beat the egg whites with the sugar and blend the two mixtures.
3. Sift the flour, yeast and salt together. Add to the batter.
4. Last, add the raspberries. Pour into the mould and bake at 160o C for 15 out when cool.
Suggestions:Sprinklewithpowderedsugaranddecoratewithdriedraspberries.博客地址:微博: