Flip pineapple cake

Introduction:

Production steps:

Step 1: prepare pineapple slices, soak in brine and drain. Heat sugar over low heat. Caramel.

Step 2: pour in hot water and boil until thick. Pour in the pineapple slices soaked in salted water and drain. Stir fry until the pineapple changes color. Then add butter and stir until melted.

Step 3: pour the caramel pineapple into the mold and level the pineapple.

Step 4: beat the egg with sugar for three times until the toothpick is inserted into 1cm and the egg will not pour.

Step 5: sift in the low flour three times, mix well by hand, heat the milk and butter in advance, cool to 40 degrees, evenly sprinkle on the surface of the batter, and mix well.

Step 6: slowly pour the cake paste into the cake mold with caramel pineapple bottom, preheat 180 degrees above and below the middle layer of the oven, about 35 minutes, and then turn it upside down.

Materials required:

Sugar: 90g

Hot water: 15g

Butter: 10g

Pineapple slice: some problems

Eggs: 3

Sugar: 88 G

Milk: 32g

Low powder: 80g

Note: 1. When making caramel, use medium and low heat to avoid the caramel solidifying. It's better to use non stick pan. 2. I use 8-inch cake mold, and it's better to use fixed bottom. Mine is flexible bottom, and the outside should be covered with a layer of tin foil. 3. Sponge cake for cake body, whole egg pastry. It's easier to pastry in warm water when it's cold. You can also use other cake body, but Qi Feng is definitely not suitable. 4. When baking, put something under it to prevent a little Caramel dripping.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet and sour