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

首先準備400克面粉，放入盆中，加入4克耐高糖酵母，在加入一個雞蛋，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，要想做發糕好吃，不發黏、不塌陷，關鍵的在于調面糊，只要你把面糊調的越干，做好的發糕就越松軟。最后順著一個方向攪至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，扣上保鮮膜，放到溫暖的地方發酵50分鐘。

用這期間準備半個菠蘿，改刀給它切碎，時間到后這個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，說明已經發酵好了，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，不要順著一個方向給它攪動，這樣以免上勁，做好的發糕呢就不容易松軟。

之后準備幾個小碗，有容器的可以直接用容器，表面和邊部涂抹一點食用油，將調好的面糊倒在里面，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，再次發酵15分至20分鐘，然后再開火，水開以后計時蒸25~30分鐘，時間到后關火燜5分鐘后再開蓋，將它取出。

這個菠蘿口味的發糕就做好了，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。

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好啦，今天的菠蘿發糕做法，梅子就和大家分享到這里，你學會了嗎？我們明天見，拜拜。