Caramelized Pineapple Flip Cake
1.
Peel the pineapple
2.
Slice pineapple
3.
Soak in salt water for half an hour
4.
Put 60 grams of sugar in a non-stick pan
5.
Boil on low heat until caramel color
6.
Add hot water and stir evenly
7.
Pineapple with drained water
8.
Stir fry until thick, as the pineapple will produce water when heated, this process is a bit long, so be patient
9.
Add 10 grams of butter
10.
Stir-fry evenly and turn off the heat
11.
Place the pineapple on a baking tray lined with greased paper.
12.
Mix 72 grams of milk with 48 grams of butter
13.
Turn on low heat and heat until the butter melts
14.
Add 120 grams of sugar to the egg white three times, and beat until dry and foamy
15.
Add egg yolk, 40 g sugar and 20 g water syrup
16.
Stir evenly with an electric whisk
17.
Sift in low-gluten flour
18.
Stir evenly with a spatula
19.
Add the oil and milk mixture along the edge of the basin
20.
Stir evenly
21.
Pour the cake batter into the baking pan
22.
Vigorously shake a few times
23.
Put it in the middle of the preheated oven and heat up and down at 150 degrees for 40 minutes
24.
After the surface is evenly colored, it can be out of the oven
25.
Take the cake out of the baking tray and place it on the drying net, tear off the grease paper, cool it a little, and cut it into pieces.
Tips:
1. Adjust the amount of sugar according to each person's taste
2. If there is no water malt, you can use honey instead or not
3. The pineapple must be soaked in salt water beforehand
4. Use a non-stick pan to cook caramelized pineapple
5. When the oil and milk mixture is added to the cake batter, it should be kept at about 40 degrees, which is not easy to defoam.
6. The bakeware is spread with greased paper in advance for better demoulding
7. Adjust the baking temperature according to the attributes of each person's oven
8. The baking pan used this time is a 28x23 cm deep baking pan