Flip the pineapple cake
By VicentaLakin
Recipe Recommendations
- sweet and sour
- baking
- an hour
- ordinary
Steps for Flip the pineapple cake
1
Pineapple tablets are ready, salt water is dried. Little fire in the sugar pourer. Caramel。
2
Pineapple slices pouring into hot water, so thick that they fall into the pineapple after the blistering has dried up, and when the pineapple changes colour, they are mixed with butter to melt。
3
Put the good caramel pineapple in the mold and set the pineapple。
4
EGGS WITH THIN SUGAR, IN THREE MINUTES, AND A CM IN A TOOTHPICK WOULD NOT BE FINISHED。
5
When low powder is sifted three times, mixed with hands and milk and butter are warmed up to 40 degrees in advance, the surface of the paste is smoothed and evened。
6
Scratch the cake slowly into a cake mold with a caramel pineapple on it, with a preheating temperature of 180 degrees and 35 minutes in the middle of the oven and a rebutting of the oven。Flip the pineapple cake Make Tips
1. Use medium-low heat when making the caramel to prevent it from solidifying. It is best to use a non-stick pan.
2. I used an 8-inch cake pan; a fixed-bottom pan is best, but since mine has a removable bottom, I wrapped the outside with a layer of aluminum foil.
3. The cake base is a sponge cake made by beating whole eggs; if it is cold, it is easier to beat them over warm water. You can use other types of cake bases, but chiffon cake is definitely not suitable.
4. When inverting the cake after baking, place something underneath to prevent any caramel from dripping.