【Pineapple flower cupcake】: A small cake that can nourish the liver

Overview

(The dosage is for reference only. Please read the tips before making. The following quantity can make 6 large paper cups) Pineapple pulp is rich in fructose, glucose, protein and other ingredients, especially vitamins B1 and B2, which has a good health care effect on nourishing and protecting the liver. In addition, when I eat pineapple now, I roast it in the oven first. This way of eating makes the taste richer, it won’t make your mouth numb, and it can also avoid the risk of allergies! I personally think that fruits with strong aromas like pineapples and bananas are really great for making snacks! This time, I added almond flour and homemade pineapple jam to the cake body (I used the filling of the previous pineapple cake), and it has a very rich taste. After baking, there was not too much decoration. I just spread a thin layer of pineapple jam on the surface of the cake, and then decorated it with baked pineapple flowers. The finished product tastes moist and fluffy, with a strong pineapple aroma, very delicious~~

Tags

• baking
• children
• afternoon tea
• cupcakes
• nourish the liver
• liver protection
• almond flour
• aluminum-free baking powder
• egg liquid
• low gluten flour
• pineapple flower
• pineapple jam
• unsalted butter
• powdered sugar
• salt

Ingredients

Steps

1. 1 Prepare all materials;

   

2. 2 Mix low-gluten flour with salt, aluminum-free baking powder and almond flour, and sift 2 to 3 times. It doesn’t matter if you have almond flour that cannot be sieved, as long as there are no lumps;

   

3. 3 Soften the butter until you can easily press fingerprints with your hands, then beat until it becomes smooth and creamy;

   

4. 4 Add powdered sugar and beat until the butter turns white and is light and fluffy;

   

5. 5 Add the beaten egg liquid in batches;

   

6. 6 Beat each time until the butter and egg liquid are evenly mixed before adding the next time;

   

7. 7 After adding about half of the egg liquid, sift in 1/4 of the powder mixture and stir evenly;

   

8. 8 Continue to add the egg liquid one by one until all the egg liquid is added. At this time, the butter paste should have clear lines and sharp corners;

   

9. 9 Add the remaining powder mixture;

   

10. 10 Preheat the oven to 190 degrees in advance. Use a spatula to cut or stir until there is almost no dry powder;

    

11. 11 Add pineapple jam;

    

12. 12 Use a spatula to cut and mix evenly. The cake batter at this time should be fine and shiny, without particles;

    

13. 13 Put the cake batter into a piping bag. If you directly distribute the cake batter, you can omit this step;

    

14. 14 Squeeze it into a paper cup until it is 7 to 8 minutes full;

    

15. 15 Put the mold into the preheated oven, middle layer, heat up and down, 180 degrees, bake for 25 to 30 minutes, until the cake puffs up, the surface is golden, and a toothpick is inserted into the center and there is no attachment after being pulled out. Place the cakes on a drying rack to cool and set aside;

    

16. 16 Cut the pineapple for decoration into 0.3~0.5cm thick slices, put it into the middle rack of the oven, turn the heat up and down, 175 degrees, and bake for about 15 minutes, so that part of the water evaporates and the pineapple becomes soft;

    

17. 17 Put the pineapple slices into the mold and put them into the oven again at about 170 degrees, on the middle layer, with upper and lower heat, and bake for about 20 minutes, until the color is golden. After baking, do not take out the pineapple slices and place them in the mold until they are completely cooled and set;

    

18. 18 Brush the surface of the small cake with a layer of honey, milk or pineapple sugar water, then fix the prepared pineapple flowers on the surface of the cake and serve. If you are afraid that it will not be firmly fixed, you can break it off with a toothpick and connect the cake and baked pineapple flowers.