Caramelized Pineapple Flip Cake
1.
The pineapple is peeled and the buttonhole is cut into thin slices, soaked in salt water, and then filtered
2.
Take a non-stick pan, put the yellow sugar in it, and fry it on low heat until it turns into an amber color
3.
Add 15 grams of water and stir quickly
4.
Add the butter and stir to melt
5.
Immediately put the pineapple into the toss
6.
Add rum for flavor
7.
Continue to stir-fry until the pineapple becomes soft and out of the heat. Weigh out the juice, set aside to cool, and keep the filtered juice useful.
8.
Knock the eggs into a large clean, water- and oil-free basin, add all the sugar and water. Stir well with a manual whisk
9.
Put cold water in the pot, place the egg-beating bowl on the water, and heat it over a small fire. Keep stirring while heating until the egg and sugar are evenly mixed. Test the temperature by hand. When the temperature of the egg liquid is warm but not more than 40 degrees, remove the hot water.
10.
Start whipping with an electric whisk at a medium speed throughout the whole process, until the egg liquid turns white, lift the egg head, the egg liquid falls in a forged ribbon shape, and the traces of falling disappear within 2 seconds, then change to low speed whipping 2 Sort the bubbles in minutes, the action is: hold the egg beater in your hand and turn the bowl with the other hand.
11.
Start whipping with an electric whisk at a medium speed throughout the whole process, until the egg liquid turns white, lift the egg head, the egg liquid falls in a forged ribbon shape, and the traces of falling disappear within 2 seconds, then change to low speed whipping 2 Sort the bubbles in minutes, the action is: hold the egg beater in your hand and turn the bowl with the other hand.
12.
At this time, the volume of the egg liquid remains unchanged, but the bubbles become very fine, and the color of the egg liquid turns white.
13.
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 grainy flour is visible, and the surface is smooth.
14.
Mix the corn oil and fresh milk in another small bowl, and use a manual whisk until the oil and water are dissolved.
15.
Pour the oily milk into the cake batter and mix it thoroughly with a rubber spatula, taking care to move quickly.
16.
The final cake batter is obviously thinner than the previous one. Use it immediately, otherwise it will defoam.
17.
Spread the pineapple in a solid mold in advance and fill it with it.
18.
Pour the cake batter into the mold 8 minutes full.
19.
Baking time: preheat the oven at 180 degrees, and the middle level is about 170 degrees for 36 minutes. Immediately out of the oven, take it out of the silicone mold and let it cool on the net.
20.
Brush some of the filtered caramelized pineapple juice onto the pineapple slices.
Tips:
Xiaoyingzi's words:
1. The pineapple must be sautéed until soft and drained. When it is not hot, you can spread it in the mold, and try not to leave any gaps.
2. The duration and temperature of the baking should be adjusted according to the temper of your own oven, not copy it completely.
3. Sift the low-gluten flour in 2-3 times, and sift in the next time after mixing evenly each time.
4. In order to avoid defoaming, the last liquid should be poured on the scraper and slowly fall from the scraper into the basin.
