Caramelized Pineapple Flip Cake
1.
Peel the pineapple.
2.
Slice the pineapple.
3.
Soak in salt water for half an hour.
4.
Put 60 grams of sugar in a non-stick pan.
5.
Simmer on low heat until caramel-colored.
6.
Add hot water and stir well.
7.
Add the drained pineapple.
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.
Turn off the heat after stirring evenly.
11.
Place the pineapple on a baking sheet lined with greased paper.
12.
Mix 72 grams of milk with 48 grams of butter.
13.
Heat on low 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 grams of sugar and 20 grams of 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 sides of the basin.
20.
Stir evenly.
21.
Pour the cake batter into the baking pan.
22.
Give a few vigorous shocks.
23.
Put it in the middle of the preheated oven and heat it up and down at 150 degrees for 40 minutes.
24.
After the surface is uniformly colored, it can be out of the oven.
25.
Take the cake out of the baking tray and place it on a drying net, tear off the grease paper, cool it slightly, and then cut it into pieces.
26.
Finished picture
27.
Finished picture
28.
Finished picture
29.
Finished picture
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