Inverted Apple pound cake

Inverted Apple pound cake

Introduction:

"It's common to put a few apples in the fridge for a week, but no one touched them. Everyone tried to make them in a different way, but they had to eat them. They didn't keep them until the next morning. The collision of caramel apple slice and non bubble powder cake is equal to the sweetness without burden! I'm very interested in this kind of pound cake without butter and baking powder. Generally speaking, I think of a large amount of butter for pound cake. I really don't want to stock a lot of goods in the refrigerator. Sometimes I need to save some money. This one can be replaced by salad oil. It mainly depends on the egg liquid. When the egg liquid is in place, add the cake powder and mix it evenly. Continue to add salad oil (I still used half the butter for the sake of flavoring). After mixing, the volume of the cake paste is very small (fortunately, the author of the original blog also emphasized that the volume of the cake paste will be smaller, otherwise I have to doubt whether the cutting and mixing method is wrong or the egg liquid is defoaming). When I pour it into the 7-inch Angel mold, it's not half the height. I'm very disappointed, and I doubt that it's yellowing Will the cake without baking powder grow tall? But in fact, it has grown a lot and the color is beautiful. I'm really satisfied with it! When the cake comes out of the oven, brush a layer of apple sauce while it's hot, and demould it while it's hot, because after cooling, the caramel apple under it will crystallize and stick to the mold (but it can also be heated for a few minutes to melt and demould it). The upside down cake is the apple slice on the top. If there's caramel sauce and another layer, it's beautiful. The cut tissue is very delicate and the mouth is smooth It's similar to muffin, but it's much more delicate than muffin. It complements the apples on it

Production steps:

Step 1: prepare the required materials

Step 2: soak apple slices in salt water to avoid oxidation

Step 3: put 20g hot water and 60g sugar in the milk pot and heat it over low heat until amber appears

Step 4: pour in apple slices and cook over low heat until soft and exude apple juice

Step 5: add 5g butter and lemon juice

Step 6: mix well and let each piece of apple be covered with caramel sauce

Step 7: spread the apple slices on the bottom of the cake mold and set aside

Step 8: beat the eggs with 30g sugar, then beat them with hot water about 35 ℃

Step 9: beat to double the volume, then add the remaining 30g sugar

Step 10: continue to send until the color becomes lighter and the volume expands. Use chopsticks to mark the "eight" for ten seconds

Step 11: sift and add cake powder, stir evenly with minimum gear

Step 12: heat butter and salad oil in water to dissolve and pour in cake paste

Step 13: mix quickly with a spatula and let the batter absorb. The volume of cake batter is obviously small, but very delicate

Step 14: paste the cake into a mold and spread the remaining apple slices on it

Step 15: preheat the oven 180 degrees in advance, bake the cake paste for about 10 minutes, and turn to 150 degrees for 20 minutes when it expands and has cracks

Step 16: take out the oven, brush the surface of the cake with a layer of caramel liquid for boiling apples, and then take it out of the mold while it is hot

Step 17: turn it upside down and drizzle it with caramel juice

Materials required:

Apple: 2

Eggs: 3

Cake powder: 110g

Butter: 45g

Corn oil: 40g

Sugar: 120g

Hot water: 20ml

Lemon juice: right amount

Note: don't cut the apple slice too thin, so as not to break easily when boiling. It's easier to beat the whole egg with hot water. Because there's no baking powder or butter, you must beat the egg in place. If there's no butter, just use salad oil. The cake must be hot before it's easy to peel.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet