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Blueberry Pound Cake</p>
<p>â Crumble<br />
40g cake flour / farine(T45)<br />
8g ground almonds / poudre d’amande<br />
30g sugar / sucre<br />
30g unsalted butter / beurre non salé</p>
<p>â Blueberry Pound cake<br />
125g unsalted butter / beurre non salé<br />
90g sugar / sucre<br />
2 eggs / oeufs entiers<br />
100g blueberry jam / confiture de myrtille<br />
40g cream cheese<br />
125g cake flour / farine(T45)<br />
3.5g baking powder / poudre à lever</p>
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ã°ã©ãã¥ã¼ç³ 30g<br />
ç¡å¡©ãã¿ã¼ 30g</p>
<p>â ãã«ã¼ããªã¼ãã¦ã³ã<br />
ç¡å¡©ãã¿ã¼ 125g<br />
ã°ã©ãã¥ã¼ç³ 90g<br />
åµ 2å<br />
ãã«ã¼ããªã¼ã¸ã£ã 100g<br />
ã¯ãªã¼ã ãã¼ãº 40g<br />
èåç² 125g<br />
ãã¼ãã³ã°ãã¦ãã¼ 3.5g</p>
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✴︎ブルーベリーとクリームチーズのクランブルパウンドケーキの作り方✴︎How to make Blueberry Pound Cake✴︎ベルギーより#115
