# Fourth Baking Contest and is Love to Eat Festival#pineapple Cake

# Fourth Baking Contest and is Love to Eat Festival#pineapple Cake

1. First add 20g of granulated sugar to the milk and stir until the granulated sugar is completely melted, then add corn oil and continue to stir and mix evenly.

2. Sift in low-gluten flour and cocoa powder.

3. Mix the roux well, add the egg yolk and continue mixing.

4. Then add 30g of fine granulated sugar to the egg whites three times, and beat until the tip of the horns is lifted. Take one third and add it to the egg yolk paste and mix well.

5. Pour the evenly mixed egg yolk paste into the remaining egg whites and continue to mix evenly.

6. Pour the evenly mixed cake batter into the mold.

7. Preheat the oven at 160 degrees and bake for 50 minutes.

8. After baking, put the cake mold upside down and let it cool off the mold.

9. Cut the pineapple into thin slices and squeeze the juice. Add a small amount of caster sugar and heat for a while.

10. Cake slice. Apply pineapple syrup three times. Spreading pineapple water can increase the flavor of the cake and keep the cake base moist.

11. Add 20g of caster sugar in three times and add 100g of whipped cream to whipped, and spread on the cake layer.

12. Then spread the second layer of cake base.

13. Spread the whole cake base in the same step, and make a slight modification on the side to be flat. It does not need to be particularly smooth, just like the naked cake.

14. The remaining fine sugar is added to 200g whipped cream in three times, and a few drops of yellow pigment are added before whisking.

15. For the whipped cream, choose a well-decorated mouthpiece, and fill the cake evenly with the whipped cream.

16. Squeeze a thicker whipped cream in the middle of the top to make it easier to assemble the pineapple leaf decoration.

17. Putting pineapple leaves at the end makes it more realistic.

Tips:

The finished pineapple cake tastes better after putting it in the refrigerator.