Caramel pineapple flipped cake(jiao tang bo luo fan zhuan dan gao )

Caramel pineapple flipped cake

Introduction:

"Seeing food bloggers making pineapple flipped cakes, I can't help but be attracted by the attractive caramel color. Now is the pineapple season, a large number of fresh pineapples all over the size of the market. Don't miss it when you pass by. Buy pineapple immediately and find a recipe to make it. The body of the cake is made of my favorite whole egg sponge cake, with water added in the formula. It tastes soft and moist, which is very good. There is no fixed bottom round mold. This time, I use the silicone 8-inch square mold which has not been polished for a long time. If your mold is not anti stick, it needs to be greased. In order to accurately give the formula dosage, we specially weighed the weight of the egg this time. Based on experience, we took a middle value for the amount of other materials, and took notes one by one. As a result, no one disappointed me. The taste was very good! Please refer to the blog of [coffee · sugar] for details. Thank you! The dosage of the formula has been changed. "

Production steps:

Step 1: peel the pineapple and cut it into thin slices with buttonholes. Soak it in brine and filter

Step 2: take a non stick pot, put in the Yellow granulated sugar, stir fry over low heat until the sugar turns amber

Step 3: add 15 grams of water and stir quickly

Step 4: add butter and stir to melt

Step 5: put the pineapple in the stir immediately

Step 6: add rum to improve the taste

Step 7: continue to stir fry until the pineapple is soft. Remove from the heat. Strain the juice and weigh it out. Let it cool. The juice remains useful.

Step 8: knock the eggs into a clean, water-free and oil-free basin, add all the sugar and water. Mix well with a hand beater

Step 9: put cold water in the pot, place the egg bowl on the water, turn down the heat and heat it. Keep stirring while heating until the egg and sugar are evenly mixed. Test the temperature by hand. When the temperature of egg liquid is warm but not more than 40 ℃, keep away from the hot water.

Step 10: start to use the electric egg beater to stir the whole process at medium speed, until the egg liquid turns white, lift the beater, and the egg liquid will flow in the shape of forged belt, and the falling trace will disappear in 2 seconds. At this time, change the low speed to stir for 2 minutes to sort out the bubbles. The action is: hold the beater and turn the basin with the other hand.

Step 11: start to use the electric egg beater to stir the whole process at medium speed, until the egg liquid turns white, lift the beater, and the egg liquid will flow in the shape of forged belt, and the falling trace will disappear in 2 seconds. At this time, change the low speed to stir for 2 minutes to sort out the bubbles. The action is: hold the beater and turn the basin with the other hand.

Step 12: at this time, the volume of the egg liquid remains the same, but the bubbles become very fine, the color of the egg liquid turns white, the egg liquid falling from the beater does not disappear, and the whole egg is finished.

Step 13: preheat the oven and sift the flour into the egg mixture three times. Use a rubber scraper to turn the flour and egg liquid up from the bottom each time. Mix the flour and egg liquid roughly, and then sift in the remaining flour. Continue to turn the flour and egg liquid up from the bottom with a rubber scraper until the flour and egg liquid are fully dissolved. There is no granular flour and the surface is smooth.

Step 14: mix the corn oil and fresh milk in another small bowl, and stir with a manual egg beater until the oil and water dissolve.

Step 15: pour the oil and milk into the cake paste, mix thoroughly with a rubber scraper, and pay attention to the quick action.

Step 16: the final mixed cake paste is obviously thinner than the previous one. Use it immediately, otherwise it will defoaming.

Step 17: lay the pineapple in the mold in advance and fill it up.

Step 18: pour the cake paste into the mold for 8 minutes.

Step 19: baking time: the oven is preheated 180 degrees, the middle layer is 170 degrees, about 36 minutes. Take it out of the silica gel mold immediately and let it cool on the net.

Step 20: brush some Caramel pineapple juice onto pineapple slices.

Materials required:

Eggs: 4

Sugar: 86 G

Shuiyi: 14g

Corn oil: 35g

Milk: 60g

Low powder: 136g

Pineapple: 420g

Yellow sugar: 50g

Butter: 15g

Rum: 15g

Salt: 2G

Water: 15g

Note: xiaoyingzi heart language: 1. Pineapple must be fried until soft, filter water. If it is not hot, it can be spread in the mold, and try not to leave any gaps. The temperature and time of oven should not be adjusted. 3. Sift the low gluten flour in 2-3 times, turn and mix evenly each time, and then sift in the next time. 4. In order to avoid defoaming, the final liquid should be drenched on the scraper and slowly fall into the basin from the scraper.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Jiao Tang Bo Luo Fan Zhuan Dan Gao