Ingredients?

100g butter

80g powdered sugar

2 eggs

125g low-gluten flour

Baking powder 2g

Pineapple pulp 70g

Fine sugar 10g

How to make pineapple pound cake?

Cut the butter into thin slices and soften it at room temperature. Today's room temperature is almost 30 degrees. The butter softens very quickly, about 15 minutes. When pressed with your hand, it feels like toothpaste

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< p>In the process of softening the butter, process the pineapple pulp. Add 20g of white sugar to the pulp. Stir-fry continuously in a non-stick pan until it reaches the state shown in the picture. Cool down and set aside.

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After the butter is fully softened, beat it slightly with an electric whisk, then add the powdered sugar. Do not start the whisk immediately after adding the powdered sugar. First, manually blend the powdered sugar with the butter to prevent the powdered sugar from splashing.

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The eggs should be at room temperature to prevent the separation of water and oil when mixed with butter.

Beat the eggs, yolks and egg whites Mix thoroughly and beat into a uniform egg liquid

Add the egg liquid into the butter in batches, stirring thoroughly each time. This time I divided it 7 times

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After beating in the egg liquid for the third time, use a rubber spatula to gather the butter paste on the wall of the basin so that the butter on the wall of the basin is fully stirred

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Stir the butter until it is as shiny as silk and increases in volume

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Mix the low-gluten flour and baking powder Sift once, then sift in the butter

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Use a rubber spatula to stir evenly

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Add the cooled pineapple pulp and mix well

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Pour the batter into the pound cake mold

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Preheat the oven for 10 minutes in advance at 170 degrees

After baking for 20 minutes, take it out and lightly score it with a knife dipped in water.

I did it So ugly, it seems like there is not enough time

Put it in the oven and bake for 30 minutes. Insert the toothpick without bringing out the batter

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Cook the sugar water: 50 grams of water, 10 grams of white sugar, until the sugar melts, set aside

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Brush with sugar water while hot, cool down, wrap in plastic wrap and store in the refrigerator, and eat after two days Better

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Tips

1. Soften the butter in place

2. Use eggs at room temperature , otherwise it will not be easy to fuse with the butter, resulting in water and oil separation

3. During the process of whipping butter, the butter splashed on the wall of the basin should be collected from time to time