【pineapple and Pear Fun Cake】traditional Butter Egg Sponge Cake
1.
Prepare the ingredients, spread baking paper on the baking tray; mix 100 grams of low powder and 1/4 teaspoon of baking powder and sift
2.
First put a small bowl containing 30g of butter in a medium bowl with hot water at 60 degrees, and keep the butter melted.
3.
4 pears in syrup, 4 pineapple in syrup. First put it on the filter spoon to drain the excess water on the surface. Cut the pear into thin slices, cut the pineapple in half, and set aside.
4.
3 eggs, separate the egg white and egg yolk, and place them in a large clean container without water and oil and cover them for later use. Because the egg yolk is easy to dry and the solubility becomes poor, the emulsifying ability will also be reduced, so it is sent before the egg white. At the same time, after adding sugar, the egg yolk becomes hard because it absorbs water, so stir immediately after adding sugar.
5.
3 egg yolks, stir slightly to form a paste, use an electric whisk to beat at high speed, in the meantime, divide 20 grams of fine sugar into two or three times and add slowly along the edge of the bowl
6.
Stir at high speed for about 3-5 minutes. The egg yolk is very thick, the volume increases, and the color becomes lighter and creamy white like salad dressing. At this time, the egg yolks have been dispensed and set aside. (At this time, you can turn on the oven to 170 degrees to preheat)
7.
Wash and dry the whisk thoroughly, and start to beat 3 egg whites with an electric whisk. Egg yolk and water should not be contained in the egg white, because the lipid in the egg yolk will affect the flow of the egg white. The egg whites have thick thick egg whites and high fluidity water-like egg whites, so use a whisk to break them up to a uniform state.
8.
Prepare 45 grams of caster sugar and add egg whites in 3 times (15 grams each time). Don't add all the sugar at once, it will cause it to be out of place for long time. Tilt the mixing bowl slightly to make it easy for air to blow in and foam quickly. Add 1/3 of the sugar from the first time when the fisheye foam is made.
9.
Continue to beat until the small bubbles, when the egg whites start to turn white, add 1/3 of the sugar for the second time
10.
After beating for a while, the egg whites are thicker and the surface can appear lines but the sharp corners can not be pulled out by lifting the whisk, add the last 1/3 of the sugar.
11.
Continue to beat until you can feel obvious lines. Lift the egg beater to pull out a long, small elbow of about 10cm. At this time, the egg white is wet.
12.
Continue to beat for a while, the lines become more and more clear and three-dimensional, and when there is a big bend at the corner of the egg beater, it is a neutral beat of the egg whites.
13.
Then continue to beat until the egg beater is lifted and there are sharp, clear and straight small sharp corners. At this time, it is the dry beat of the egg whites (also called hard foaming). The egg whites ends here, and if you continue to beat them, it will turn into cotton wool, which means that the beat is over.
14.
Add 1/3 of the beaten egg whites to the beaten egg yolk paste and mix well. Then pour it back into the egg whites and mix them evenly, quickly stir the egg beater from the bottom, and stir well so that the foaming of the egg whites will not disappear.
15.
After the egg yolk and egg whites are evenly mixed, add 1 tablespoon (measuring spoon) of warm milk and mix well.
16.
Combine 100 grams of low powder and 1/4 teaspoon of baking powder, which have been mixed and sieved once, pass through a dough sieve again, and sift into the batter
17.
Mix the flour and egg batter gently and quickly by cutting and mixing (after adding the flour, use a spatula to wrap around the edge of the bowl and mix well. The gesture is similar to turning a book or cooking, do not draw a circle. To avoid gluten)
18.
Take a small amount of batter and add it to the melted butter and mix well.
19.
Then add the mixed butter paste to the batter, mix and mix evenly. (This can avoid the situation that the butter will sink and be difficult to mix when it is directly added to the batter)
20.
Finally add 2 drops of vanilla extract, cut and mix.
21.
When the batter is finished, pour it into a baking pan lined with parchment paper. Use a scraper to quickly flatten the batter. Tap the bottom of the baking pan with your hands two or three times to evenly distribute the batter. Lift the mold and shake it twice to remove large bubbles.
22.
Hold the thinly sliced sugar pears with a knife and place them on the four corners of the batter baking pan slightly diagonally. (The pear slices were anxious and didn't pay attention to the thick cut o(╯□╰)o, it is recommended to cut the thinner the better)
23.
Put the cut pineapple slices in sugar water in the gaps. Put the baking tray in the preheated oven at 170 degrees and bake for about 25 minutes. Insert a bamboo stick and see if it doesn't stick to the batter, it means it's ready.
24.
After roasting, put it in the baking tray to cool down (don't buckle upside down). After cooling, sieve powdered sugar for decoration.
Tips:
How to make homemade syrup fragrant pear (pear):
How to make homemade pineapple (pineapple) in syrup:
Candied fruits can be homemade or canned on the market. If you are too lazy to make it and don't want to buy it, it seems that fresh banana slices should be delicious.
