1. Peel the pineapple and cut it into thin slices. The thinner the better, the pineapple slices are placed in a baking tray with baking paper (or a non-stick baking tray).
2. Bake at 160°C for 30 minutes until the edges are yellow but still soft.
3. Turn it over and put it in a small egg tart mold.
4. Bake at 110°~130°C until it is dry again.
5. carry out!
6. Make lemon scented cupcakes: beat the egg yolk with 30g sugar until the color is white and slightly thick.
7. Add 15ml of lemon juice and mix well.
8. Add the melted butter and mix quickly and evenly.
9. Sift in low-gluten flour and stir evenly for later use.
10. Add salt and beat the egg whites until coarse foaming, add 40g sugar and beat until neutral foaming.
11. Take 1/3 of the meringue and mix the egg yolk paste evenly.
12. Pour the meringue and stir evenly.
13. Pour into paper cups (to add a paper cup for a total of seven)
14. Enter the preheated oven and bake at 180 degrees for 30 minutes.
15. 30g whipped cream and 10g white sugar are whipped until the frosting can be piping-shaped, put it in a piping bag, and squeeze it onto the cool cup cake.
16. Take a slice of pineapple flower and put it on the cup cake. carry out!
17. Finished picture.
18. Finished picture.
Tips:1. Every different brand-name oven loses its temper and adjusts the temperature according to its own.
If there is no small tart mold, it can be replaced with 6 or 12 cake molds.
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