Caramel pineapple flip cake
By VicentaLakin
It's the pineapple season, and there's a bunch of pineapple in the kitchen, and it's good, and it's good, and it's good, and it's good
Recipe Recommendations
- sweetening
- baking
- an hour
- ordinary
Steps for Caramel pineapple flip cake
1
Raw material: caramel pineapple: 1 pineapple, 70 g white sugar, 15 g water, 10 g butter, 10 g rum
2
Raw material: cake embryos: 4 eggs, 50 grams butter, 30 grams sugar, 60 grams milk, 60 grams low powder3
Caramel pineapple practice: (pineapple pre-cut, impregnated with salt water) White sugar pours into the milk pan, light fire heats up to corrosion
4
Add clean water to the mix
5
Pineapple plattered
6
Add butter and rum
7
pineapple can be softer and colored
8
It's cooled in the cake
9
Cake embryoic practices: 1: Butter fire heats to melt, proteins, yolks separated into clean containers
10
It's a little cold, and it's pouring into the powder, and it's mixing up into a hot noodle
11
Pour it in the milk
12
Add yolk and even
13
It's nice and thin
14
Protein with lemon juice till bubble
15
Add sugar to dry bubble hair
16
Take a third of the protein to the yolk paste, evenly cut up and down
17
And then back to the protein basin, where they cut evenly
18
In the caramel pineapple mold
19
A couple of bubbles, 160 degrees preheat in the oven, mid-level, about 50 minutes
20
Take it out when it's done. Just take it off
21
Done
22
Done