大家好，我是梅子，現(xiàn)在正是菠蘿大量上市的季節(jié)，今兒就用菠蘿分享給大家一個(gè)發(fā)糕的新做法，全程手不沾面，筷子一攪，各個(gè)蓬松暄軟，而且果味十足，特別的好吃，大家一起來試一試吧。

首先準(zhǔn)備400克面粉，放入盆中，加入4克耐高糖酵母，在加入一個(gè)雞蛋，20克的白糖，一克的無鋁泡打粉，之后再倒入350克30度左右的溫水，先將酵母化開，再將其余的緩慢倒在里面，一邊倒一邊攪，要想做發(fā)糕好吃，不發(fā)黏、不塌陷，關(guān)鍵的在于調(diào)面糊，只要你把面糊調(diào)的越干，做好的發(fā)糕就越松軟。最后順著一個(gè)方向攪至5分鐘左右，最后攪至這種表面特別光滑，而且粘稠，沒有干粉的狀態(tài)，扣上保鮮膜，放到溫暖的地方發(fā)酵50分鐘。

用這期間準(zhǔn)備半個(gè)菠蘿，改刀給它切碎，時(shí)間到后這個(gè)面糊的體積明顯變大了一倍，里面的蜂窩組織呢也非常豐富，說明已經(jīng)發(fā)酵好了，將切好的菠蘿碎倒在里面，再用筷子給它翻拌均勻，排凈里面的氣體。這一步一定要用翻瓣的方式，不要順著一個(gè)方向給它攪動(dòng)，這樣以免上勁，做好的發(fā)糕呢就不容易松軟。

之后準(zhǔn)備幾個(gè)小碗，有容器的可以直接用容器，表面和邊部涂抹一點(diǎn)食用油，將調(diào)好的面糊倒在里面，裝入七分滿就可以，然后再將面糊的表面給它整理平整。

將它放入蒸鍋中，再次發(fā)酵15分至20分鐘，然后再開火，水開以后計(jì)時(shí)蒸25~30分鐘，時(shí)間到后關(guān)火燜5分鐘后再開蓋，將它取出。

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這個(gè)菠蘿口味的發(fā)糕就做好了，操作起來非常簡單，筷子一攪，輕松就搞定，香甜松軟，還有濃濃的菠蘿味兒，滿滿的清香味兒，真的特別好吃。

好啦，今天的菠蘿發(fā)糕做法，梅子就和大家分享到這里，你學(xué)會(huì)了嗎？我們明天見，拜拜。