[pineapple Flower Cupcake]: A Small Cake that Can Nourish The Liver

Name: [pineapple Flower Cupcake]: A Small Cake that Can Nourish The Liver
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g Low-gluten flour; 20g Almond powder; 75g Egg liquid; 50g Unsalted butter; 1g Aluminum-free baking powder; 110g Pineapple sauce; Some Pineapple flower; A handful of twisted hands salt; 20g Powdered sugar

by Warm blue 0429

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

(The amount is for reference only, please read the tips before making, the following amount can make 6 large paper cups)
Pineapple pulp is rich in fructose, glucose, protein and other ingredients, especially rich in vitamins B1 and B2, which has a good health effect on nourishing the liver and protecting the liver.
In addition, when I eat pineapple now, I will bake it in the oven first.
This way of eating has a richer taste, without numbness, and can also avoid the risk of allergies!
I personally think that pineapples and bananas are very fragrant fruits that can be used to make desserts. They are really great!
In this cake, I added almond flour and pineapple paste (I used the filling of "pineapple cake" before), and the flavor is very rich.
After baking, there is no too much decoration, just spread a thin layer of pineapple sauce on the surface of the cake, and then decorate the baked pineapple flowers.
The finished product is moist and fluffy, with a strong pineapple aroma, very delicious~~"

Ingredients

[pineapple Flower Cupcake]: A Small Cake that Can Nourish The Liver

1. Prepare all materials;

[pineapple Flower Cupcake]: A Small Cake that Can Nourish The Liver recipe

2. Mix low-gluten flour with salt, aluminum-free baking powder and almond flour, and sieve 2 to 3 times. It does not matter if there is almond flour that cannot be sieved, as long as there is no clumps;

3. After the butter is softened so that fingerprints can be easily pressed with your hands, whipped until it is smooth and creamy;

4. Add powdered sugar and beat until the butter turns white and light and fluffy;

5. Add the beaten egg liquid in batches;

6. Whip each time until the butter and egg mixture are evenly mixed before adding the next time;

7. After adding about half of the egg liquid, sift into 1/4 of the powder mixture, and stir evenly;

8. Continue to add egg liquid one by one until all the egg liquid is added. At this time, the state of the butter paste should have clear lines and be able to pull out sharp corners;

9. Add the remaining powder mixture;

10. Preheat the oven 190 degrees in advance. Cut or stir with a spatula until there is almost no dry powder;

11. Add pineapple sauce;

12. Use a spatula to cut and mix evenly. The cake batter at this time should be fine and shiny, without particles;

13. Put the cake paste into the piping bag. If you divide the cake batter directly, you can omit this step;

14. Squeeze into a paper cup, 7~8 minutes full;

15. Put the mold into the preheated oven, middle layer, fire up and down, 180 degrees, bake for 25 to 30 minutes, until the cake expands, the surface is golden, the toothpick is inserted into the center, and there is no attachment after pulling out. Put the small cakes on the drying net to cool, set aside;

16. Cut the pineapple for decoration into slices 0.3~0.5cm thick, put it in the middle of the oven, and bake at 175 degrees for about 15 minutes, so that part of the water evaporates and the pineapple becomes soft;

17. Put the pineapple slices into the mold, put it into the oven again, at about 170 degrees, middle layer, up and down, bake for about 20 minutes, until the color is golden. After baking, do not take out the pineapple slices and place them in the mold until they are completely cooled and shaped;

18. Brush the surface of the small cake with a layer of honey, milk or pineapple syrup, and then fix the finished pineapple flower on the surface of the cake to eat. If you are afraid that it will not be fixed firmly, you can use a toothpick to break it and connect the cake to the baked pineapple flower.

Tips:
1. The butter should be fully softened, and the sugar should be icing sugar, so that it can be completely beaten, and it is not easy to separate oil and water when the egg liquid is mixed later;
2. When mixing butter and egg liquid, if oil-water separation occurs, it can be solved by the following methods: a. Add a small amount of low-gluten flour, mix well, and then add egg liquid in portions to continue whipping; b. Separate oil and water Heat the butter paste slightly to make a part of it liquid, then put it in the refrigerator until it is slightly solidified, and then continue to beat it until the sharp corners can be pulled out after taking it out, and then continue to add egg liquid in batches. Generally speaking, as long as the butter and icing sugar are mixed and whisked sufficiently to ensure that the sugar is completely melted, there should be no separation of oil and water. Also, the egg liquid must be added several times in small amounts, and the amount at the beginning must be small;
3. It is recommended to use imported aluminum-free baking powder;
4. Don't cut too thick pineapple slices for decoration. I think you can use a mold with a smaller bottom diameter, and then bake the pineapple one night in advance, and place it in the mold overnight to set the shape, so that the effect will be better;
5. Please adjust the specific baking time according to the actual situation. Don't bake the cake too dry, otherwise it will affect the taste;
6. If you can't finish the cake, you can seal it and refrigerate it, just take it out and warm it up before eating;
7. For the preparation of pineapple sauce, please refer to my previous "pineapple cake" recipe. I used the filling of pineapple cake.