大家好，我是梅子，现在正是菠萝大量上市的季节，今儿就用菠萝分享给大家一个发糕的新做法，全程手不沾面，筷子一搅，各个蓬松暄软，而且果味十足，特别的好吃，大家一起来试一试吧。

首先准备400克面粉，放入盆中，加入4克耐高糖酵母，在加入一个鸡蛋，20克的白糖，一克的无铝泡打粉，之后再倒入350克30度左右的温水，先将酵母化开，再将其余的缓慢倒在里面，一边倒一边搅，要想做发糕好吃，不发黏、不塌陷，关键的在于调面糊，只要你把面糊调的越干，做好的发糕就越松软。最后顺着一个方向搅至5分钟左右，最后搅至这种表面特别光滑，而且粘稠，没有干粉的状态，扣上保鲜膜，放到温暖的地方发酵50分钟。

用这期间准备半个菠萝，改刀给它切碎，时间到后这个面糊的体积明显变大了一倍，里面的蜂窝组织呢也非常丰富，说明已经发酵好了，将切好的菠萝碎倒在里面，再用筷子给它翻拌均匀，排净里面的气体。这一步一定要用翻瓣的方式，不要顺着一个方向给它搅动，这样以免上劲，做好的发糕呢就不容易松软。

之后准备几个小碗，有容器的可以直接用容器，表面和边部涂抹一点食用油，将调好的面糊倒在里面，装入七分满就可以，然后再将面糊的表面给它整理平整。

将它放入蒸锅中，再次发酵15分至20分钟，然后再开火，水开以后计时蒸25~30分钟，时间到后关火焖5分钟后再开盖，将它取出。

这个菠萝口味的发糕就做好了，操作起来非常简单，筷子一搅，轻松就搞定，香甜松软，还有浓浓的菠萝味儿，满满的清香味儿，真的特别好吃。

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好啦，今天的菠萝发糕做法，梅子就和大家分享到这里，你学会了吗？我们明天见，拜拜。