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食譜:
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)
做法:
牛油加入鹽打鬆加入糖混合
蛋分3次加入拌勻
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
(烤溫參考)
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
recipe:
150g unsalted butter (room temperature)
salt 2g
sugar 130g
135g whole egg (room temperature)
15g vegetable oil (to make the cake softer)
pineapple juice 15g
Cake Flour 160g
8 slices of pineapple
decorate:
Yellow plum sauce 40g
hot water / rum
practice:
Butter add salt to fluff add sugar to mix
Add egg 3 times and mix well
Add oil and mix
Add pineapple juice and mix well
Add cake flour in two additions and mix well
After entering the mold, exit the air and smooth it
Cut the pineapple slices into 8 slices and absorb the water
Divide into pineapple slices
(Baking temperature reference)
Baked at 180 degrees for 40 minutes
The cake is out of the oven
Invert on another baking paper
Cover with baking paper
Put it in the oven and let it cool
The purpose is to make the cake surface flat
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Негізгі бет Тәжірибелік нұсқаулар және стиль 菠蘿蛋糕 (6吋/7吋)。在香港70-80年代的西餅,也稱之為切餅,做法簡單,快來試做。 Pineapple Cake
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