This cookbook is an entry in the Patrick's Happy Baking Competition. I like this cake very much. Sour and sweet, it is also a good way to kill pineapple. The layering is very rich, so you can try to make it delicious with more fruits.

material

Ingredients: 50g butter, 45g low-gluten flour, fine sugar 15g, egg 1, baking powder 1/2 tsp;

Accessories: 6 pineapples, 5g brown sugar, 15g fine sugar, 5g honey, appropriate amount of water and cinnamon powder.

Bai Cui xingfu bakery pineapple fanzhuan pancake

1

Firstly, syrup is made: fine sugar, brown sugar and honey in pineapple layer are put into a container;

2

Add a little water and stir into syrup;

three

Pour the syrup into the bottom of the 6-inch mold;

four

Then put the sliced fresh pineapple on it;

five

After shaping, sprinkle some cinnamon powder on the surface to improve the taste;

six

Now start making cake paste: the butter is softened at room temperature and beaten evenly with a manual eggbeater;

seven

Add fine sugar to the cake material and continue to stir evenly;

eight

Adding egg liquid in 3-4 times;

nine

Stir every time until it is completely absorbed before adding;

10

Mixing low-gluten flour and baking powder, and sieving to obtain butter paste;

1 1

Stir evenly with a rubber scraper;

12

Put the mixed batter into a paper bag and squeeze it into a mold;

13

Then use a scraper to smooth it slightly;

14

Preheat the oven to 180 degrees, heat it up and down, and put the baking net in the middle of the oven for about 30 minutes to make the surface golden yellow.

skill

1, canned pineapple is ok, but canned pineapple is sweeter, and syrup can reduce sugar a little;

2. I used a solid anti-sticking cake mold. You can also use a silicone mold instead of a movable bottom mold, because the syrup at the bottom will ooze out when baking.