Pineapple cupcakes
By VicentaLakin
(THE AMOUNT USED IS FOR REFERENCE PURPOSES ONLY, PLEASE LOOK AT THE TIPS BEFORE PRODUCTION, AND THE AMOUNT BELOW MAKES SIX LARGE CUPS) ROACH MEAT IS RICH IN SUGAR, GLUCOSE, PROTEIN, ESPECIALLY VITAMINS B1 AND B2, AND HAS A GOOD EFFECT ON LIVER PROTECTION. BESIDES, I'M EATING PINEAPPLE NOW. I'M GONNA BAKE IT IN THE OVEN. IT'S MORE FRAGRANCE, BUT IT'S NOT NUMB AND IT AVOIDS ALLERGIES! PERSONALLY, PINEAPPLE, BANANA, FRAGRANT FRUIT, MAKING SNACKS. IN THIS CAKE, I ADDED ALMOND POWDER AND MY OWN PINEAPPLE SAUCE. AFTER COOKING, THERE'S NOT MUCH TO DECORATE, JUST A THIN PINEAPPLE SAUCE ON THE FACE OF THE CAKE, AND THEN THE ROASTED PINEAPPLE FLOWERS. THE FINISHED FOOD IS WET AND LOOSE, AND THE PINEAPPLE SMELL IS VERY GOOD
Recipe Recommendations
- low-gluten flour 50g
- almond powder 20g
- egg liquid 75g
- unsalted butter 50g
- Aluminum-free baking powder 1g
- pineapple jam 110g
- pineapple flower appropriate amount
- salt
- powdered sugar 20g
Steps for Pineapple cupcakes
1
Prepare all the materials
2
Low-banded flour mixed with salt, aluminum-free powdered and almond powder sifted 2-3 times. It doesn't matter if there's some almond powder that can't be sifted, as long as there's no grouping
3
(a) Softened butter so that it could easily be stamped by hand, and caused to a smooth cream form
4
Add sugar powder, so that the butter colour becomes white and light-coated
5
(b) The introduction of early dispersed egg fluids in instalments
6
Every time you mix butter with egg fluid, you're going to have to mix it with the next time
7
When approximately half of the egg fluid is added, one quarter of the powder mixture is sifted and evenly mixed
8
(b) Continue to add egg fluids sequentially until complete egg fluids are added, at which point the butter paste should be in a state of clear texture and capable of pulling out the tipping points
9
Add remaining powder mixtures
10
The oven preheats 190 degrees. Scratching or flipping with a razor to a state that is virtually free of dry powder
11
Add pineapple sauce
12
Scratch it evenly with a razor, and the cake paste at this time should be fine and light-free
13
Put the cake in the bag. This step can be omitted if the cake is distributed directly
14
Squeeze into a paper cup with a full score of 7-8
15
The moulds are sent to preheated ovens, mid-level, upper-fire, 180 degrees, baked for 25-30 minutes, to the cakes swelling, the surface is yellow, the toothpicks are inserted into the central position, removed without attachment. (a) The laying of cupcakes on the dryer, which is provided for
16
(a) decorated pineapple sliced from 0.3 to 0.5 cm thick, placed in the middle of the oven, up and down, 175 degrees, baked for about 15 minutes, making some water evaporate soft
17
Put the pineapple in the mold and then put it back in the oven, about 170 degrees, in the middle, up and down the fire, for about 20 minutes, to the color yellow. When the baking is over, do not remove pineapple slices, put them in the mold, to completely cool down the pattern
18
A piece of honey or milk or pineapple sugar is painted on the face of the cake, and the pineapple is fixed to eat on the face of the cake. If you are afraid of being fixed, you can use your toothpicks to connect the cake and baked pineapple。