Pineapple Stuffed Small Cakes

Pineapple Stuffed Small Cakes

1. First mix the flour, salt and milk powder.

2. Pour in baking powder and mix well.

3. Sieve the mixed powder with a fine sieve for use.

4. Knock four eggs in the egg pan.

5. Use a whisk to beat the whole eggs. The whipping method is bottom-medium-high to high-medium-low. Don't push the gear to high-end all at once to avoid water leakage.

6. Add the sugar in three times when whipping until neutral foaming. After each addition, it must be thoroughly melted before adding a second time.

7. When whipping until moist foaming, add a few drops of vanilla extract and beat well.

8. Continue whipping until semi-dry foaming.

9. First scoop a quarter of the egg batter into the dry powder bowl and mix with the dry powder and mix well.

10. After mixing the egg batter, pour in the corn germ oil and stir well.

11. Then add the remaining egg batter into the batter bowl three times, stirring evenly each time, and then add it a second time.

12. Put the mold into the paper cup, and scoop a quarter full of the mixed cake batter in each paper cup.

13. Preheat the oven at 190 degrees in advance for 8 minutes, and then put the baking tray in the oven for 5 minutes.

14. Take out after baking for 5 minutes.

15. At this time, the cake batter is basically shaped but not colored, and then scoop an appropriate amount of pineapple jam and place it on top one by one.

16. Then scoop the cake batter into a paper cup that is seventy full.

17. After scooping the cake batter, put it in the oven for the second time for baking. The baking time is about 8-10 minutes.

18. Bake the surface of the cake until it is slightly yellow and then take it out.

19. After cooling down, it can be eaten as a refreshment. So far, the operation is completed, and the sharing time is 35 minutes.

Tips:

The characteristics of small cakes: golden skin color, fragrance of vanilla, soft and delicate taste, moderate sour and sweet fillings.



Tips;

1. This cake is made at random, so it can be beaten with whole eggs instead of separating the egg whites and yolks one by one. Choose fresh eggs in summer. They are easiest to whipped at a room temperature of 25-35 degrees Celsius. There is no need to use cream of tartar or white vinegar to help them foam. Take heat preservation measures to keep it above 25 degrees.

2. This small cake can be used after whipping until it is semi-dry and foamy. When using an electric whisk, you must not push it to the high-end level at one time. It is easy to drain the water. Whether you are whipping egg whites or whole eggs, you must beat them in a low-medium-high manner, and then use high-medium when it is stopped -The low way ends.



This random snack "Pineapple Stuffed Cake" with a large frying spoon is ready. Eat it as afternoon tea, it's very good, for your friends' reference!