Pineapple Flower Cupcake: A small cake that can nourish the liver

1. Prepare all materials;

2. Mix low gluten flour with salt, aluminum free baking powder and almond powder, sieve 2-3 times. It's okay to have almond powder that can't be sifted, as long as it doesn't clump together;

3. Soften the butter until finger prints can be easily pressed out by hand, and then beat it until it is smooth cream;

4. Add powdered sugar and stir until the butter turns white, light and fluffy;

5. Add the pre beaten egg mixture in portions;

6. Stir until the butter and egg mixture are evenly mixed before adding the next batch;

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

8. Continue adding the egg mixture gradually until all the eggs are added. At this point, the butter paste should have clear lines and be able to pull out sharp corners;

9. Add the remaining powder mixture;

Preheat the oven to 190 degrees in advance. Cut or stir with a scraper until there is almost no dry powder left;

11. Add pineapple sauce;

12. Use a scraper to cut and mix evenly. At this point, the cake batter should be delicate, glossy, and free of particles;

13. Put the cake batter into a piping bag. If the cake batter is directly divided, this step can be omitted;

14. Squeeze into a paper cup and make it 7-8 minutes full;

15. Place the mold into a preheated oven, in the middle layer, on high and low heat, at 180 degrees Celsius, and bake for 25-30 minutes until the cake expands and the surface turns golden. Insert a toothpick into the center position and remove it without any attachments. Place the small cake on the drying net to cool down and set aside for later use;

16. Cut the pineapple used for decoration into thin slices 0.3-0.5cm thick, place it in the middle layer of the oven, heat it up and down at 175 degrees Celsius, and bake for about 15 minutes to allow some moisture to evaporate and soften the pineapple;

17. Place the pineapple slices into the mold and place them in the oven again. Bake at around 170 degrees Celsius on the middle layer over high and low heat for about 20 minutes until the color turns golden brown. After baking, do not take out the pineapple slices and place them in the mold until they are completely cooled and set;

Brush a layer of honey, milk, or pineapple syrup on the surface of the small cake, and then fix the prepared pineapple flowers on the surface of the cake for consumption. If you are afraid of not fixing it firmly, you can use a toothpick to break it and connect the cake to the baked pineapple flowers.