Pineapple sunflower

Overview

This small cake under the pineapple flowers is a cup cake with lemon juice and a fresh lemon scent. I feel that it matches the pineapple sunflower very well. It is a perfect combination~~

Tags

• baking
• butter
• egg yolk
• low gluten flour
• whipping cream
• white sugar
• lemon juice
• pineapple
• protein
• salt

Ingredients

Steps

1. 1 Peel and cut the pineapple into thin slices, the thinner the better, place the pineapple slices on a baking sheet with baking paper (or a non-stick baking sheet).

   

2. 2 Bake at 160 degrees for 30 minutes until the edges are browned but still soft.

   

3. 3 Turn over and place into a small tart mold.

   

4. 4 Bake again at 110 to 130 degrees until dry.

   

5. 5 Done!

   

6. 6 Make lemon scented cup cake: Beat egg yolks with 30g of sugar until pale in color and slightly thick.

   

7. 7 Add 15ml lemon juice and mix well.

   

8. 8 Add melted butter and stir quickly to combine.

   

9. 9 Sift in the low-gluten flour and stir evenly. Set aside.

   

10. 10 Beat the egg whites with salt until coarse foam, add 40g sugar and beat until neutral foam.

    

11. 11 Take 1/3 of the meringue and mix it with the egg yolk paste evenly.

    

12. 12 Pour back the meringue and mix evenly.

    

13. 13 Pour into paper cups (you need to add one paper cup for a total of seven)

    

14. 14 Bake in the preheated oven at 180 degrees for 30 minutes.

    

15. 15 Add 30g of light cream and 10g of white sugar and whip until the whipped cream can be piped. Put the whipped cream into a piping bag and pipe it on the cooled cup cake.

    

16. 16 Take a piece of pineapple flower and place it on the cup cake. Done!

    

17. 17 Finished product picture.

    

18. 18 Finished product picture.