Pineapple pear cake
By VicentaLakin
The original was 100 g fine sugar, which was reduced to 65 g, in view of the historically high sugar content of the French formula, without prejudicing the bubble. Plus sweet sugary fruit, a person feels sweet enough. The taste of cake is not as light as the wind, but it's not as solid as a pound cake, and it's in between. It's like a pound cake, but it doesn't get tired of it, and it's very nice and delicious with sour, soft fruit. It's as thin as a cookie. The term Biscuit, in other words, is the first to be used as a conservation bread for expeditions or long voyages. In English, it means cookies, but in French it means soft sponge cake. [Preparatory material: 3 eggs, 2045 g sugar, 100 g low powder, 1/4tsp powder, 1 TBSP milk, 30g butter, 2 drops of vanilla, 4 petals of sugar avocado, 4 slices of sugar pineapple. Tools needed: 25*25CM ovens, electric eggbeaters, ovens, kitchen scales, razors, spoons, baking paper (oil paper or non-glue or tin paper), powder filters, knives)
Recipe Recommendations
- sweetening
- roast
- several hours
- senior
Steps for Pineapple pear cake
1
Prepare materials, baked paper in the grill; 100 grams of low powder and a quarter spoon of powder filtered
2
first, a small bowl with 30 g butter, placed in a medium bowl with 60 degrees of hot water, so the butter melts
3
Four petals of sugar pear, four slices of sugar pineapple. First, the leaching surface is redundant. Cut pear into thin slices, pineapple to cut, spare。
4
Three eggs, separated from the ointment and yolk, are placed in larger, clean containers, free of water and oil, respectively. Due to the drying of yolk, the ability to emulsify is reduced, and is therefore given ahead of the protein. At the same time, when sugar is added, the egg yolk is hardened as a result of its absorption of moisture, so the sugar is mixed immediately。
5
Three yolk, a little bit mixed up, and an electric omelet with a high-speed effect, with 20 grams of fine sugar split between two and three times, slowly joining along the edge of the basin
6
High-speed hairing for about three to five minutes, the yolk state is dense, the volume increases, and the colour becomes light like salad. Finish the yolk and put it back. You can open the oven to 170 degrees
7
Full cleaning and drying of the eggs and opening of three eggs with an electric omelet. Protein cannot contain yolk and water because the lipids in yolk affect the flow of protein. The proteins contain dense, dense proteins and highly mobile hydro-protein, so they are dispersed to even state with an egg-beater。
8
Prepare 45 grams of fine sugar and add egg purified three times (15 grams each). Do not add all sugar at once, which could result in long periods of failure. The mixing basin is slightly tilted into the hair so that the air can easily enter the rapid bubble. The first one-third sugar is added when the fish eye bubbles out。
9
Keep hitting smaller bubbles, and when the protein starts to be white, add a second one-third sugar
10
A little bit longer, the protein is thicker and the surface is tattooed, but when the pointy angle of the egg is raised, the last one-third sugar is added。
11
CONTINUES TO FEEL THE VISIBLE TEXTURE AND LIFTS THE EGG TO THE POINT OF A SMALL BEND OF ABOUT 10 CM LONG, AT WHICH POINT THE PROTEIN IS WET。
12
It continues for a while, and the texture is becoming clearer and more strung, and the neutralness of the protein is given when there is a visible large bend on the corner of the egg。
13
It then continued until it was mentioned that there were sharp, sharp, sharp angles on the egg head, at which point the dry hair of the protein (also known as hard hair bubbles) was passed. The proteomics stop here, and if they continue, they become cotton stylists, which means that they are overplayed。
14
A third of the hard protein will be sent to the pre-released yolk paste, evenly mixed. The whole of the protein is then re-blended evenly, rapidly staggered from the bottom so that the bubble of the protein does not disappear。
15
When the yolk is evenly mixed with the protein, a large spoon of hot milk is mixed。
16
100 grams of low powder and one quarter spoons of powder sifted once, sifted through the face and sifted into the egg paste
17
The powder is mixed with the egg paste gently and quickly by cutting the hand (after the powder has been added, it is circled around the bowl with a razor, hand gestures like books or cooking, and do not draw circles. To avoid the cramps)
18
Take a small amount of paste and add it to the melted butter。
19
The mixed butter paste is then added to the paste and mixed evenly. This will avoid a situation where butter is not easily mixed when added to pasta
20
Finally, two drops of vanilla trimmed。
21
The pasta is finished, and it's in a baked dish. Scratched the pasta quickly. On the bottom of the grill, the paste is evenly distributed with hands. The emulator was struck twice to remove the bubble。
22
puts a thin sugar pear in a knife and a little slant over the side of the paste. ♪ pear's been too busy ♪
23
Put the cut sugar pineapple in the hole. Put the oven in a preheated oven of 170 degrees for about 25 minutes. Plug it in with a bamboo stick, and if it doesn't stick it, it means it's baked。
24
When it's done, it's cooled in the oven. It can be sifted with sugar powder for decoration。Pineapple pear cake Make Tips
Homemade Sugar Water Pears (European Pears) Recipe: http://blog.sina.com.cn/s/blog_5f5c1dbc0101ls0b.html
Homemade Sugar Water Pineapples (Pineapple) Recipe: http://blog.sina.com.cn/s/blog_5f5c1dbc0101ls79.html
Sugared fruits can be made at home or bought as canned goods. If you are too lazy to make it or don't want to buy it, I think fresh sliced bananas would taste good too.