Pineapple cake(bo luo xian xiao dan gao )

Pineapple cake

Introduction:

"It's hot and stuffy recently. I haven't moved the oven. Today I'm making an ordinary small cake. When making a small cake, I added some stuffing on a whim. The stuffing used a can of pineapple jam made two months ago. Because of the stuffing, it has a unique flavor! The main productions are as follows; "

Production steps:

Step 1: mix flour, salt and milk powder first.

Step 2: add baking powder and mix well.

Step 3: sift the mixed powder through a fine sieve.

Step 4: knock four eggs into the egg bowl.

Step 5: use the egg beater to beat the whole egg. The beating method is from bottom - medium - high to high - medium - low. Don't push the gear to high gear at one time, so as to avoid water leakage.

Step 6: stir until neutral foaming, add sugar three times, each time to thoroughly melt, and then add the second time.

Step 7: beat until wet foaming, add a few drops of vanilla essence and beat well.

Step 8: continue stirring until semi dry foaming.

Step 9: first scoop a quarter of the egg paste into the dry powder basin and mix with the dry powder.

Step 10: mix the egg paste well, pour in corn germ oil and stir well.

Step 11: then add the remaining egg paste into the batter basin in three times, and mix evenly every time, then add the second time.

Step 12: put the mould into the paper cup, and scoop a quarter full of the mixed cake batter in each paper cup.

Step 13: preheat the oven at 190 ℃ in advance for 8 minutes, then put the baking tray into the oven for 5 minutes.

Step 14: bake for 5 minutes and remove.

Step 15: at this time, the cake paste is basically set but not colored, and then scoop in an appropriate amount of pineapple jam and put it on top one by one.

Step 16: spoon in the cake paste and fill it in a paper cup.

Step 17: after scooping the cake paste, bake it in the oven for 8-10 minutes.

Step 18: bake the surface of the cake until yellowish.

Step 19: let it cool and serve as tea. So far, the operation is completed, and the sharing time is 35 minutes.

Materials required:

Low gluten flour: 100g

Eggs: 4

Sugar: 60g

Baking powder: 2G

Corn germ oil: 30g

Milk powder: 20g

Vanilla extract: 1g

Salt: 2G

Homemade pineapple jam: 150g

Note: small cake features: golden skin color, fragrant vanilla smell, soft and delicate taste, moderate sweet and sour filling. Warm tips: 1. This cake is made at will, so it can be whipped with whole egg instead of separating egg white and yolk one by one. Summer to choose fresh eggs, at 25-35 degrees centigrade room temperature is the most easy to send, do not need to use Tata powder or white vinegar to help its foaming, such as room temperature below 20 degrees centigrade to beat the whole egg, you need to take appropriate insulation measures to keep it above 25 degrees. 2. This small cake, only need to stir to semi dry foam thick can be used. When using the electric egg beater, do not push it into the high-end at one time, so it is easy to drain water. No matter the protein or the whole egg is stirred, it should be stirred in the low medium high way, and then it should be finished in the high medium low way when the machine is stopped. This casual snack "pineapple stuffing cake" is ready. Take it as afternoon tea to eat, very good, for your reference!

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: Vanilla

Chinese PinYin : Bo Luo Xian Xiao Dan Gao