Caramelized Pineapple Flip Cake
1.
Caramelized pineapple: Pineapple 420 g yellow sugar 50 g water 15 g butter 15 g rum 15 g salt 2 g
2.
The pineapple is peeled and the buttonhole is cut into thin slices, soaked in salt water, and then filtered
3.
Take a non-stick pan and put the yellow sugar in
4.
Stir-fry on low heat until saccharification becomes amber, add 15 grams of water, and stir quickly
5.
Add the butter and stir to melt
6.
Immediately put the pineapple into the toss
7.
Add rum for flavor
8.
Continue to stir-fry until the pineapple becomes soft and remove from the fire. Weigh out the juice, set aside to cool, and keep the filtered juice useful
9.
Place the cool pineapple on the bottom of the mold, evenly without leaving any gaps
10.
Sponge cake: 4 eggs total weight 255 g peeled, 224 g caster sugar, 86 g water, 14 g corn oil, 35 g milk, 60 g low powder, 136 g More or less 1, 2 grams have little effect)
Knock the eggs into a large clean, water- and oil-free basin, add all the sugar and water
11.
Stir evenly with a manual whisk, put cold water in the pot, place the egg-beating bowl on the water, turn on a small fire and heat with water. Keep stirring while heating until the egg and sugar are evenly mixed. Test the temperature by hand, when the egg liquid temperature is warm but not more than 40 degrees, remove the hot water
12.
Start to beat with an electric whisk at a medium speed throughout the whole process, until the egg liquid turns white
13.
Lift the egg beater, the egg liquid will flow down in the shape of a forged ribbon, and the trail of falling will disappear within 2 seconds
14.
At this time, change to low-speed whipping for 2 minutes to clean up the bubbles. The action is: hold the egg beater in your hand and turn the bowl with the other hand. At this time, the volume of the egg liquid does not change, but the bubbles become very fine
15.
The color of the egg liquid turns white. Lifting the egg beater, the falling egg liquid does not disappear, and the whole egg is beaten.
16.
At this time, preheat the oven and sift the flour into the beaten egg liquid three times. For each sieve, use a rubber spatula to turn up from the bottom, mix the flour and egg liquid roughly, then sift in the remaining flour, continue to use the rubber spatula to turn up from the bottom until the flour and egg liquid are fully fused. No granular flour is visible, the surface is smooth
17.
Mix corn oil and fresh milk in another small bowl, stir with a manual whisk until the oil and water are dissolved
18.
Pour the oily milk into the cake batter and mix thoroughly with a rubber spatula, taking care to move quickly
19.
The final cake batter is obviously thinner than before. Use it immediately, otherwise it will defoam.
20.
Pour the cake batter into the mold 8 minutes full
21.
Baking time: preheat the oven at 180 degrees, the middle layer is 170 degrees for about 36 minutes
22.
Once out of the oven, take it out from the silicone mold and let it cool on the net. Brush some of the filtered caramelized pineapple juice onto the pineapple slices.
Tips:
Xiaoyingzi's words:
1. The pineapple must be fried until it becomes soft and drained. When it’s not hot, you can pave the mold and fill it up, try not to leave any gaps.
2. The length and temperature of baking should be adjusted according to the temper of your own oven, not completely copied
3. Sift the low-gluten flour in 2-3 times, and then sift it into the next
4. In order to avoid defoaming, the last liquid should be poured on the scraper, and slowly fall from the scraper into the basin
5. While heating the egg liquid, keep stirring until the egg liquid and sugar are evenly mixed. Test the temperature by hand, when the egg liquid temperature is warm but not more than 40 degrees, remove the hot water
