Pineapple flip cake
By VicentaLakin
After a long, dark day, the sun is bright and the pineapple cakes are gleaming in the light of the sun. In this cold winter, we yearn for the precious sun, the sun in our hearts and the sun
Recipe Recommendations
- sweetening
- baking
- several hours
- ordinary
Steps for Pineapple flip cake
1
The moulds are coated with a thin layer of soft butter, sifted with powder, lightly sipped with surplus powder, and provided for。
2
Pineapple removes the hard core slices in the middle, puts sugar in the pan and boils in the fire to the extent that pineapple is transparent。
3
Take out 35 ml of pineapple juice and pineapple to be used。
4
The rest of the pineapple water continues to be boiled to a little sticky, amber-coloured and pineapple-boiled。
5
The mold is laid in the bottom of caramel pineapple。
6
Pineapple juice is mixed with butter, insulated from water to melt; the heat is then added to the yolk mix。
7
Sift in low powder mix。
8
30 grams of sugar is added to the protein, which is distributed at a medium speed with an electric puncher。
9
Hit hard hair。
10
Take a third of the protein and add it to the yolk paste and mix it。
11
And then back to the proteins, quickly cut evenly。
12
Put the pasta in the mold, about eight points full。
13
The oven is pre-heated at 160° to bake a shelf, mid-floor, baked for 25 minutes。
14
Rewind it out of the oven and dry it to the heat and then disembowel it。