Pineapple cake

1

First mix the flour, salt and milk powder.

2

Pour in baking powder and mix well.

3

Sift through the mixed powder with a fine sieve.

4

Knock four eggs into the egg bowl.

5

Use an egg beater to beat the whole egg. The beating method is bottom-medium-high-middle-low. Don't push the gear to the high end at once to avoid water leakage.

6

Stir until neutral foaming, add white sugar three times, and add it for the second time after each addition.

7

When whisk until it is moist and frothy, add a few drops of vanilla essence and beat well.

8

Continue beating until semi-dry and foaming.

9

First scoop up one-quarter egg paste and place it into a dry powder bowl and mix well with the dry powder.

10

After mixing the egg batter well, add corn germ oil and stir well.

11

Then add the remaining egg batter into the batter basin three times, turning evenly each time before adding for the second time.

12

Put paper cups into the mold and scoop one-quarter of the mixed cake batter into each paper cup.

13

Preheat the oven at 190 degrees for 8 minutes in advance, then place the baking sheet into the oven and bake for 5 minutes.

14

Bake for 5 minutes and remove.

15

At this time, the cake paste is basically shaped but not colored, then scoop in a suitable amount of pineapple jam and place it on top one by one.

16

Then scoop in the cake paste and place it in a paper cup to fill it up.

17

After spooning the cake paste, put it into the furnace twice for baking. The baking time is about 8-10 minutes.

18

Bake the surface of the cake until slightly yellow and remove.

19

After cooling, you can serve as tea. At this point, the operation is completed, and the total time is 35 minutes.

Characteristics of the small cake: golden skin, fragrant vanilla smell, soft and delicate taste, moderate sweet and sour filling. Warm tips: 1. This cake is made casually, so you can beat it with whole eggs instead of separating the egg whites and yolks one by one and beating them separately. In summer, you should choose fresh eggs, which are easiest to beat at room temperature of 25-35 degrees Celsius. You don't need to use tartar powder or white vinegar to help foam them. If you beat whole eggs at room temperature below 20 degrees Celsius, you need to take appropriate measures to keep them above 25 degrees Celsius. 2. This small cake, just beat it until it is semi-dry and foamed and thick. When using the electric eggbeater, you must not push it into the high-end one time, which will make it easy to drain water. Whether you whip egg whites or whole eggs, you must whip it in a low-medium-high way, and then use it in a high-medium-low way when stopping the machine. This casual snack "Pineapple Stuffed Small Cake" with a large fried spoon is ready. Eat it as afternoon tea, which is very good for friends to refer to!