食譜及做法：
無鹽牛油 150g (室溫)
鹽 2g
糖 130g
全蛋 135g (室溫)
植物油 15g (令蛋糕更鬆軟)
菠蘿汁 15g
低筋粉 160g
細罐頭菠蘿片 8片 (吸乾水份)
裝飾：
黃梅醬40g
熱水 / 冧酒 適量
(熱水 / 冧酒加入黃梅醬稀釋抹面用)
牛油加入鹽打鬆加入糖混合
蛋分3次加入拌勻
植物油加入拌勻
加入菠蘿汁拌勻
低筋粉分兩次加入拌勻
入模後登出空氣及抹平
菠蘿片一開二成8片並吸乾水份
分等份放入菠蘿片
180度焗40分鐘
蛋糕出爐登一下
倒轉在另一牛油紙上
再蓋上牛油紙
放上焗模壓下放涼
目的令蛋糕面較平
Recipes and methods:
150g unsalted butter (room temperature)
salt 2g
Sugar 130g
Whole eggs 135g (room temperature)
Vegetable oil 15g (makes the cake softer)
Pineapple juice 15g
Cake flour 160g
8 thin canned pineapple slices (drain the water)
decorate:
Apricot jam 40g
Hot water / Rum (appropriate amount)
(Add hot water / wine to dilute the yellow plum sauce and use it to spread on the noodles)
Add butter, add salt and fluff, add sugar and mix
Add the eggs 3 times and mix well
Add vegetable oil and mix well
Add pineapple juice and mix well
Add the cake flour in two portions and mix well
After entering the mold, remove the air and smooth it
Cut the pineapple slices into 8 slices and absorb the water
Add pineapple slices in equal portions
Bake at 180 degrees for 40 minutes
The cake is out of the oven. Check it out
Invert onto another piece of butter paper
Cover with butter paper again
Place in a baking mold and let cool
The purpose is to make the cake surface flatter
@SallysLife
21 окт 2024
