Coconut Golden Cake
1.
Prepared ingredients
2.
Put coconut milk and 60 grams of sugar in the basin and stir
3.
Turn on a low heat to melt the sugar and boil the coconut milk. I boil it in insulated water
4.
Turn off the heat, add the butter cubes, and stir until the butter cubes melt
5.
Add tapioca starch while hot
6.
Stir it into a thin paste
7.
Use warm water to dissolve the yeast, wait until the cassava paste is allowed to cool, then put it in and mix well
8.
Add 40 grams of sugar to the whole egg liquid and beat with an electric whisk
9.
Beat until the whole egg liquid can draw out the pattern and not disappear
10.
Pour the cassava paste with yeast water into the beaten egg mixture, and beat it evenly with a whisk
11.
Put the finished egg batter in the oven, select the fermentation gear, and ferment for 1 hour. Take out every 15-20 minutes, beat with a whisk for 10 seconds, and beat for 1 minute at the last time
12.
Then put it in the toast mold and continue to ferment for 50 minutes in the oven’s fermentation stall
13.
The fermented cake batter has a lot of coarse bubbles
14.
Preheat the oven to 180 degrees for upper heat, 200 degrees for lower heat, and bake for 30 minutes. When the surface is dark, you can cover with tin foil
15.
Demoulding, it is best to spread a piece of oil paper inside the mould for easy demoulding
16.
Keep it at hand temperature before slicing, so that it won’t stick to the knife
Tips:
It’s best to put a piece of greased paper inside the mold to facilitate demolding. You need to choose a deep mold, so that the golden cake will look good. The golden cake can be stored in the refrigerator. When you eat it, it can be steamed in water. Or fry it
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