Coconut Golden Cake

Name: Coconut Golden Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Coconut milk; 200g Cassava flour; 4g High sugar tolerant yeast; 3 pcs egg; 20g butter; 100g Caster sugar; 15g warm water

by The Rhyme of the Sea Food

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

In the morning tea in Guangdong, the golden cake is a very popular dim sum, which can be eaten fried or steamed. The golden cake slices have shark fin filaments, and the whole cake is golden yellow, with a soft taste and a coconut fragrance.
There are two fermentations for making golden cakes, and each fermentation takes a long time. It feels a bit like making bread, with one serving and two servings. The amount of sugar in this portion is not much, and it is not very sweet. It is suitable for people with light taste like me. If you like sweets, you can add more sugar. The recipe refers to the pig family. The original recipe was 200 grams of sugar, I reduced it. "

Ingredients

Coconut Golden Cake

1. Prepare the main ingredients and heat the egg liquid to almost 40 degrees.

2. Put coconut milk and 60 grams of sugar in the pot and stir.

3. Turn on a low heat to melt the sugar and boil the coconut milk.

4. Remove from heat, add butter cubes and stir until butter cubes melt.

5. Add tapioca starch while it's 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 use an electric whisk to beat the warm water.

9. Beat until the whole egg liquid can draw out the pattern and not disappear.

10. Pour the cassava paste with yeast water and beat it evenly with a whisk.

11. Put the prepared egg batter into the Dongling K30A oven, select the fermentation gear (37 degrees), 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 into the 380g toast mold of French Baker, and continue to ferment for 50 minutes in the fermentation stall of the oven.

13. The cake batter at this time has a lot of coarse bubbles.

14. Preheat the oven to 180 degrees on the heat and 200 degrees on the lower, and bake for 30 minutes. When the surface is dark, tin foil can be added.

Tips:
1. The amount of this sugar is not much, it is recommended not to reduce sugar. For sweet ones, you can add sugar.
2. The whole egg liquid needs to be heated with insulated water to almost 40 degrees before it is easy to pass.
3. Tapioca starch should be poured into coconut milk while hot.
4. Yeast water should be put in after the cassava paste has cooled down. The high temperature will scald the yeast to death and it will not be able to ferment later.
5. Use high-sugar-tolerant yeast.
6. It is necessary to choose a deep mold, so that it will have a height when it is sent, and the golden cake will look good.
7. It is best to spread a piece of greased paper inside the mold for easy demolding.
8. Don't over-ferment, otherwise it won't grow tall and collapse when baking.
9. Put it to hand temperature before slicing, so that it will not stick to the knife.
10. Keep the unfinished golden cakes in the refrigerator. You can steam them or fry them when you eat them again.