Pineapple flipped cake: sweet and sour taste

Pineapple flipped cake: sweet and sour taste

Introduction:

"Well, in fact, when I made this flipped cake, I just watched my mother-in-law buy a lot of fruits. Later, I made strawberry and pineapple jam. In order to make this cake more convenient, I made pineapple jam into granular jam... And now, there's a watermelon on the balcony all the time... Ingredients: 110g butter, 110g low gluten flour, 80g sugar, 2 eggs, 1 / 2 spoon baking powder, pineapple granules, and proper amount of jam

Production steps:

Step 1: soften the butter at room temperature and add sugar

Step 2: send to a delicate and smooth state

Step 3: add egg liquid in batches

Step 4: beat evenly; pay attention to wait for the egg and butter to fully blend each time before adding the next egg

Step 5: sift in the mixture of low gluten flour and baking powder

Step 6: mix well

Step 7: pour the batter into the flower mounting bag

Step 8: lay a layer of pineapple jam at the bottom of the mold and press it flat

Step 9: pour in the batter, about 8 ~ 9 minutes full

Step 10: knock a few times and send it to the middle and lower layer of the oven, 160 ℃ for about 25 minutes, then come out of the oven and air it to warm, then turn it upside down and demould it

Materials required:

Butter: 110g

Low gluten flour: 110g

Fine granulated sugar: 80g

Eggs: 2

Baking powder: 1 / 2 teaspoon

Pineapple granule Jam: right amount

Note: 1. When I used to make jam, it took a long time to cook, and there was little soup left in the end, so there was almost no soup when I made the cake upside down. If I like the feeling of soup soaking, I can cook it for a relatively short time, and leave more soup, so that when I made the cake upside down, I would have the feeling of need. 2. Cake body I used the recipe of pound cake, but I reduced the amount of sugar. I think the sweetness is acceptable now;

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet and sour