Pineapple-free kernel cake
By VicentaLakin
I didn't expect the cake to grow at first. After all, the volume of the 6-inch circle model should be larger than the 6-inch median. Besides, this pineapple nuclei doesn't seem as pink as chestnuts. If you bake a cake, it seems acceptable. It would have been lazy to crush the pineapple nuclei with a cuisine machine, but eventually the pineapple and the pineapple kernel were over-screened, said, “so that the taste of the cake would have been delicate”. Maybe it'll help. Baking, rebutting, waiting for cooling, who knows what it'll end up like? It's good, it's not high, but it's soft, it's thin, but it's full of eggs。
Recipe Recommendations
- cooked jackfruit core 100 grams
- cooked egg yolk of 2
- butter 50 grams
- raw eggs of 2
- fine sugar 35 grams
- sweetening
- baking
- an hour
- simple
Steps for Pineapple-free kernel cake
1
Material: 100 grams of pineapple nucleus, 2 grams of egg yolk, 50 grams of butter, 2 pieces of raw eggs, 35 grams of fine sugar
2
The pineapple nuclei are sifted separately
3
Be fine powdered, back up。
4
The butter softened and was distributed and added to the egg yolk。
5
To full integration。
6
The pineapple kernel yolk, which was sifted
7
Smuggle even, backup。
8
Protein is bubbling, three times in sugar
9
Hard hair。
10
Take a third of the protein into the cream paste, and mix it
11
It's not like it's a good idea
12
Combination
13
Fall into a 6-inch circle, crack a bubble, flatten the surface。
14
Put it in the oven, in the lower and middle floors, up and down to 170 degrees, and baked for about 35 to 40 minutes。
15
It's not like it's going to work
16
It's cooling and turning
17
Strip。Pineapple-free kernel cake Make Tips
Pineapple cores can be replaced with chestnuts. Sugar use can increase or decrease according to its own taste. The mix of protein and butter paste can be ablaze but does not affect the final product。