Coconut Milk Golden Cake
1.
Put 600 grams of coconut milk and 270 grams of granulated sugar into the milk pot, stir gently, and then heat it over a fine heat to about 40 degrees away from the fire.
2.
Add 60 grams of butter cubes, stir gently, and melt the butter at the temperature of the coconut milk.
3.
Add all the tapioca starch to the mixture, stir and mix with a whisk to form a thin paste, and use a spatula to lift the batter to a slippery state.
4.
Pass the batter through a sieve to become a fine batter.
5.
The yeast is melted with 45 grams of warm water.
6.
After the tapioca starch paste cools (at room temperature or slightly warm), add yeast water, stir evenly, and set aside for later use.
7.
Put 9 eggs into the cook machine, add 180 grams of fine sugar, and beat at low speed and then high speed. The amount of eggs is a bit too much, so you can free your hands with the cook machine.
8.
Beat until the whole egg liquid can draw the pattern, and it will not disappear in a short time.
9.
Pour the coconut milk cassava paste into the beaten egg paste and mix well. It is best to change to a larger pot to fill up all the batter. If there is no large pot, you can separate the two pots and start fermentation after mixing.
10.
Place the mixed batter in a warm place for the first fermentation for 60 minutes. During this period, use a manual whisk for about 10 seconds every 20 minutes, and the last time for about 1 minute.
11.
Pour all the whipped batter into a rectangular deep baking pan, which is just seven to eight full.
12.
Put it in the oven for secondary fermentation or cover with a lid for secondary fermentation in a warm place.
13.
The second fermentation is about 40 minutes, and the fermentation will reach full mold. Preheat the oven up and down to 200 degrees.
14.
Put it in the middle and lower layer and bake for 30 minutes at 180 degrees and 200 degrees, then turn to 200 degrees and then bake for 15 minutes. The surface will be golden and slightly charred, and it will be slightly cracked.
15.
After being completely cooled down, the mold can be demoulded by the inverted button.
16.
You can enjoy it after slicing, or pack it in a fresh-keeping bag after slicing, put it in the refrigerator, and keep it in the refrigerator. Reheat or fry when you eat.
Tips:
The choice of mold will affect the appearance of the finished product. It is recommended to choose a deep baking tray, because the golden cake with a certain thickness is better. In addition, remember not to overheat the coconut milk, otherwise the cassava starch will be boiled and agglomerated when poured into the tapioca starch, so that it cannot be mixed with the egg batter. After cooling, add yeast and knead it directly, just like kneading bread, then put the dough in a container and steam it for 1 hour to make a rice cake, so as not to waste ingredients.
