[food is Still Ring Baking Competition Area]: Embrace The Sun --- Pineapple Flip Cake

[food is Still Ring Baking Competition Area]: Embrace The Sun --- Pineapple Flip Cake

1. Coat the mold with a thin layer of softened butter, sift the flour, gently knock off the excess flour, and set aside.

2. Remove the hard core in the middle of the pineapple and cut into small pieces, add sugar to the pot, cook on medium heat until the pineapple flesh is transparent.

3. Take out 35 ml of pineapple juice and pineapple and set aside.

4. Continue cooking the remaining pineapple syrup on low heat until it is slightly sticky and amber. Remove from the heat and pour in the pineapple and mix well.

5. Spread caramelized pineapple on the bottom of the mold.

6. Mix the pineapple juice with the butter, heat it over water until it melts; after warming, add the egg yolk and mix well.

7. Sift in low powder and mix well.

8. Add 30 grams of sugar to the egg whites and beat them at medium speed with an electric whisk.

9. Beat until hard foaming.

10. Add 1/3 of the egg white to the egg yolk batter and mix well.

11. Pour back into the egg whites, quickly cut and mix evenly.

12. Pour the batter into the mold, about 8 minutes full.

13. After preheating the oven at 160°, place it on the grill, and bake for 25 minutes in the middle and lower layer.

14. After being out of the oven, it will be inverted, and it will be demoulded after airing until warm.