Apple Reverse Cake
by Huang Shiren 61
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Peel and slice apples.
2. Put 20 grams of water and 30 grams of sugar into the pot.
3. Boil on a small fire to make an amber color.
4. Pour in the apples and fry them until the apples are soft and out of water, add 5 grams of butter and cinnamon powder.
5. Drain the soup and let it cool for later use.
6. Mix the milk and butter with insulated water to melt the butter.
7. Add sugar to eggs and beat with warm water.
8. The eggs are beaten until they have obvious lines and the lines do not disappear immediately.
9. Sift the low flour into the beaten eggs three times and stir until there are no particles.
10. Take a small amount of mixed batter into the melted butter and milk and mix well.
11. Pour into the remaining batter and mix well.
12. Spread the fried apples on the bottom of the mold.
13. Pour in the mixed custard.
14. Preheat the oven to 150 degrees and bake for 45 minutes.
15. Bake it and let it cool off the mold, and cut the internal tissue very delicately.
16. Delicious π
Tips:The mold used is a 6-inch movable bottom round mold.
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