Blueberry Bars von Food with Style, fertig angerichtet
Pastry

Mustikkaneliöt

Nämä mustikka-jogurttineliöt ovat täydellinen yhdistelmä raikkautta ja hedelmäisyyttä. Nauti! Kannelliseen kulmikkaaseen vuokaan (17 x 27 cm)

Jaa
Paistoaika 35 minuuttia

Ainekset

  • Taikinaan
  • Jogurttikerrokseen
  • Mustikkakerrokseen

Valmistus

  1. 1
    Kuumenna uuni 180°C (350°F) ylä- ja alalämmölle (160°C / 320°F kiertoilma). Voitele kulmikas vuoka ja vuoraa se leivinpaperilla.
  2. 2
    Vatkaa pehmeä voi, sokeri ja vaniljasokeri vaaleaksi vaahdoksi. Lisää kananmunat yksitellen vatkaten. Sekoita keskenään vehnäjauhot, leivinjauhe ja suola ja lisää seos taikinaan vähitellen vuorotellen maidon kanssa. Levitä taikina tasaisesti valmisteltuun vuokaan.
  3. 3
    Levitä mustikkahillo ohuelti taikinan päälle.
  4. 4
    Ripottele tuoreet mustikat tasaisesti taikinan päälle. Sekoita jogurtti, kananmuna, sokeri, vaniljauute ja maissitärkkelys tasaiseksi seokseksi. Kaada jogurttiseos mustikoiden päälle ja marmoroi kevyesti lusikalla tai haarukalla.
  5. 5
    Paista 35-40 minuuttia, kunnes jogurttikerros on hyytynyt ja kevyesti kullanruskea. Anna kakun jäähtyä vuoassa täysin.
  6. 6
    Halutessasi ripottele pinnalle tomusokeria ennen tarjoilua. Ihana herkku mihin tahansa tilaisuuteen. Nauti!

Video

Blueberry Bars Questions

Yes, but scatter them over the batter while still frozen and do not thaw them first, or they will bleed into the yogurt layer and tint it purple. Frozen berries release more liquid, so add a few minutes to the 35-40 minute baking time and check that the yogurt layer is properly set. Because the jam is spread underneath the berries, it also helps keep the fruit from sinking straight into the batter.

Vanilla sugar can be replaced with 1 teaspoon of vanilla extract plus a teaspoon of the regular sugar, since the packet contributes almost nothing else to the batter. For the jam, any mild berry or apple jelly works - just warm it slightly as the recipe says so it spreads thinly without tearing the batter. Avoid a chunky, very sweet jam, as it would compete with the plain yogurt layer.

Because of the yogurt-and-egg layer, these bars belong in the refrigerator in an airtight container rather than at room temperature. Chilling actually firms up the cornstarch-thickened topping, which makes the bars easier to cut into clean squares. Dust with powdered sugar only right before serving, since it dissolves on the moist surface within a short time.

The bars are best baked in one go, but you can grease and line the pan and weigh out the flour, baking powder and salt the evening before. Take the butter and eggs out early so the butter is genuinely soft - that is what lets it cream to a light, fluffy consistency. The whole cake also needs to cool completely in the pan before cutting, so baking it a day ahead is a good plan.

A runny layer usually means it came out of the oven too early - the topping should be set and lightly golden, not wobbly in the center, and it firms up further as the cake cools completely in the pan. Cracks and a weeping surface come from over-baking or over-beating the yogurt mixture; mix it just until smooth so you do not whip air into it. Also make sure the cornstarch is fully dissolved, as lumps leave both watery and gluey spots.

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