Pineapple sunflower
By VicentaLakin
This pineapple is a cupcake with lemon juice and fresh lemon. It's a perfect combination
Recipe Recommendations
- pineapple one
- low-gluten flour 75g
- butter 50g
- protein of 3
- egg yolk of 3
- white sugar
- lemon juice 15ML
- salt 2g
- light cream 30g
- sweet and sour
- roast
- several hours
- ordinary
Steps for Pineapple sunflower
1
Cut pineapple into thin slices, as thin as possible, and put pineapple in the grill (or not on the grill)。
2
First, 160 degrees baked for 30 minutes and yellowed to the edge, but still soft。
3
Turn it over and put it in a small egg tatter。
4
One hundred and thirty degrees to dry again。
5
Done
6
lemon cupcakes: egg yolk and 30 g white sugar to white, slightly thick。
7
add 15ml lemon juice evenly。
8
Add melted butter to fast evenly mix。
9
Sifting low-banded flour is slightly evenly available。
10
protein with salt to rough bubbles and 40 g white sugar to neutral hair bubbles。
11
Take a third of the protein cream and mix the yolk paste。
12
Rewinding protein cream evenly。
13
In the paper cup
14
Get in the oven and warm up to 180 degrees for 30 minutes。
15
30g light cream with 10 g white sugar to a flavour-style cream to be put in a bouquet and squeezed on a cold cake。
16
拿一片菠萝花放杯子蛋糕上。Done
17
The finished chart。
18
The finished chart。