Pineapple Flip Cake-a Must-try Delicacy in The Pineapple Season
1.
Peel the pineapple to remove the hard core in the middle, cut into pieces and set aside
2.
Put the granulated sugar in a small pot and heat it over a low heat
3.
Cook light caramel color and add boiling water
4.
Slightly drain the water, add butter to melt
5.
Pour the pineapple and mix well. Pour the pineapple into the caramel and it will solidify when cold. Simmer it over low heat. When the sugar has melted, mix well and cook until the soup is thick.
6.
Take out the pineapple chunks and spread them over the bottom of the cake mold to cool for later use (if there is an 18 cm round mold, the amount of the cake is just right. I bake it with two 6-inch oval molds)
7.
Sift low-gluten flour for later use
8.
Beat the whole egg into a water-free and oil-free basin, add sugar and stir evenly with a whisk; add water to a large pot, put the egg basin in the water, heat it to 40 degrees, take it out, and add water
9.
Use an electric whisk to beat at high speed until the egg liquid is white. Use an egg beater to pick up the egg liquid and mark the word "8". If it is clear after writing, it means it has been beaten.
10.
The butter and milk are melted in a small pot filled with insulated water, and the oven is preheated up and down at 160 degrees.
11.
Reduce the speed of the electric whisk to continue to beat the egg mixture along the edge of the basin, and turn the basin counterclockwise by 30 degrees every 15 seconds. You can see that the big bubbles are engulfed by the eggbeater. This is "refining the bubbles". Beat for 2-3 minutes, the egg batter becomes quite delicate. Take a toothpick and insert it 1.2 cm deep. If the toothpick does not fall or falls slowly, it’s fine.
12.
Sift in the flour that has been sifted before
13.
Start stirring, pay attention to my technique: let the side of the rubber spatula touch the egg batter
14.
From one side of the pot along the diameter through the center to the other side of the pot, that is, the upper right to the lower left
15.
Then the bottom of the scraper is turned up against the edge of the bowl and pressed into the batter while turning the bowl counterclockwise with the left hand. (Equivalent to the squeegee from the 2 o'clock position to the 8 o'clock position and then to the 9 o'clock position)
16.
Just use this method to quickly stir on average, about 30-40 times, the flour is almost invisible
17.
Sprinkle the melted milk butter along the spatula around the batter
18.
Continue to mix 90~110 times with the method just now
19.
After mixing the cake batter, use a spatula to pick up the batter, you can see that the batter flows faster and thinner than before, but it is very shiny
20.
Pour the cake batter into a cake tin covered with pineapple and knock it twice on the table to shake off large bubbles. Put it into the preheated oven and bake at 160 degrees for about 35 minutes.
21.
When he fell out of the oven, it shook out the heat, and buckled upside down in the plate. perfect!
22.
Pour the remaining caramelized pineapple juice in the pot on it when you eat it, it's delicious!
Tips:
The key to making sponge cake soft: 1 The whole egg must be in place
2 The mixing method must be correct to ensure that the batter will not defoam.
The temperature of each oven is different, so the temperature and time given in the article are for reference only. When baking, you must adjust the temperature and time according to your own oven.
