Turn over pineapple cake

Turn over pineapple cake

Introduction:

"These days, fruit shops are selling a kind of pineapple with green skin. It's said that it's Taiwan pineapple. It's very sweet. I bought two and tasted them. They were really sweet. But I bought two at a time, and I couldn't finish them. I always made such a mistake. We have a saying here called "big eyes, small stomach" that is me. If you can't finish it, you can't throw it away. It's a waste, but it's very bad ~ ~ so I thought about making them gorgeous and beautiful. Flip pineapple cake: one word "Xiang", two words "Xiang Tian", three words "don't be too sweet..."

Production steps:

Step 1: brown sugar and white granulated sugar are ground into powder by food processor.

Step 2: in step 1, add honey and a small amount of water. Add water little by little and keep stirring until it becomes a thick syrup.

Step 3: apply a layer of butter on the bottom and around the glass baking pan, and evenly apply the syrup on the bottom of the mold.

Step 4: remove the hard core of pineapple, cut it into small pieces and put it on the bottom of the baking tray neatly.

Step 5: soften the butter at room temperature, add sugar, salt and vanilla essence, and beat with an egg beater until the volume is enlarged and the color becomes lighter; add the whole egg liquid in four times, and beat evenly with an egg beater.

Step 6: each time, stir until the eggs and butter are completely mixed, and then add the next time to avoid the separation of oil and eggs. Stir until the butter is smooth and delicate.

Step 7: pour in the milk, add the sifted flour (low gluten flour + baking powder), gently mix with a rubber scraper.

Step 8: pour the batter into the pineapple covered baking pan, about 8% full.

Step 9: put it into the oven preheated at 185 ℃, middle layer, 40-50 minutes, bake until the surface is golden.

Step 10: eat it while it's hot, it tastes better.

Materials required:

Fresh pineapple: one

Brown sugar: 50g

Fine granulated sugar: 10g

Honey: 20g

Water: moderate

Butter: 120g

Low gluten flour: 120g

Fine white granulated sugar: 80g

Egg: 120g

Milk: 120g

Salt: 1 / 4 tsp

Baking powder: 1 tsp

Vanilla extract: 1 / 4 tsp

Precautions: 1. The cake should be demoulded while it is hot, and the pineapple is not easy to fall off from the mold after it is cooled. 2. If you use a pie plate, cut the pineapple thinly, reduce the amount of material and baking time.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet