Coconut Golden Cake

Name: Coconut Golden Cake
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 180g Coconut milk; 30g starch; 120g Cassava flour; 3 pcs egg; 75g Sugar; 30g warm water; 10g butter; 3g Dry yeast; 1g salt

by Tao Tao Mommy

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Golden cake is the traditional famous spot of Guangdong morning tea. It is golden in color, sweet and soft in the mouth, and full of coconut fragrance. It is very popular in teahouses. For this kind of dim sum, Xiao Tao likes to eat it the most. Therefore, Tao's mother has been very interested in the method of making it. This time, thanks to the group of children's shoes, Tao's mother has found a good recipe. Tao's mother knocked three times, and finally Xiao Tao nodded and said it was delicious and the taste was similar, so I dared to write the recipe for everyone.
The taste of the finished product can already be more like a takeaway, but the texture inside Taoma is not so good, there are many holes, and it can’t be as uniform and beautiful as the texture of the takeaway, but the self-made, the material is enough, the taste is better The takeaway is better, so, friends who like this cake, let’s knock it out together.

Ingredients

180g Coconut Milk
30g Starch
120g Cassava Flour
3 pcs Egg
75g Sugar
30g Warm Water
10g Butter
3g Dry Yeast
1g Salt

Coconut Golden Cake

1. Prepare the required ingredients

2. Add coconut milk and salt in the microwave until it is warm (or heat on fire), add butter and salt to melt

3. After letting cool, add tapioca flour and orange flour

4. Stir well into cassava batter

5. Fill a bowl with warm water (about 30 degrees), then add the yeast, and let it stand for 10 minutes to make the yeast active

6. Beat the eggs into a clean, water- and oil-free basin, add all the sugar

7. Beat with an electric egg beater until it expands and turns white

8. Then add yeast water and tapioca paste and mix well to make golden cake batter, then add yeast water and tapioca paste and mix well to make golden cake batter

9. Cover the surface of the basin with a wet towel, put it in a warm place (about 28 degrees) for the first proofing (about 90 minutes), and use an electric egg beater to stir once in the middle (I am lazy after stirring the original three times), and stir for about half a minute. This will make the hair more even and better (the temperature is now very high, it is almost 30 degrees, Taoma sends it at room temperature, if it is winter, it will be sent in a warm place)

10. The batter will have a lot of large bubbles on the surface. At this time, pour the batter into a non-stick container. (If there is no non-stick container, then the ordinary container should be buttered on the inner wall for demoulding) Put it in a warm place and do a second proofing (about one hour) until the volume is slightly expanded and small bubbles appear on the surface

11. Preheat the oven at 200 degrees, use the grilling net on the top and bottom to bake the second layer for 30 minutes

12. Take out the mold and let cool

13. You can eat it right after you bake it and let it cool.

14. If you want more fragrant, you can slice it and add a little oil, fry it and eat it.

Tips:
1. The golden cake must be sent for enough time, otherwise, it will easily smell of yeast after baking;
2. Taoma has tried 180 degree baking and 200 degree baking, and found that the 200 degree baking will be more in place, but since the temperature of each oven has a certain temperature difference, the time and temperature are only for your reference. You can follow the instructions of your own oven. Temper to master the time and temperature.