[shark Fin Golden Cake]: Good Taste and Good Color

Name: [shark Fin Golden Cake]: Good Taste and Good Color
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 130g Cassava starch; 10g wheat starch; 40g Coconut milk powder; 120g Shimizu; 10g Unsalted butter; 2 (each gross weight is about 50g) egg; 60g White sugar; 1g salt; 3g Instant Yeast Powder; A few drops Homemade vanilla extract

by Warm blue 0429

4.7 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

"Shark fin golden cake", also known as "honeycomb cake".

It was originally a Nanyang Nyonya cake, and later spread to the Guangdong area and spread. Because of its golden color and the texture of the slices resembling the filaments of shark fins, people who like to please their heads gave it this tall name.

When I was eating out before, as long as I had this dim sum, I absolutely ordered it every time I saw it. I liked it very much, so this time I took advantage of the New Year’s cuisine event and tried it myself.

Personally, this "shark fin golden cake" is very suitable as a festive snack.

The reason is very simple, one is because its name is so big, it is suitable for the festive atmosphere of the New Year and the Chinese people like the psychology of good luck; the second is because of its golden color, which is a metaphor for the wealth of the coming year; three, naturally, it is The taste is sweet and the taste is chewy, suitable for all ages.

Having said that, are there you who are greedy and also love sweets?

Isn’t it curious, how did these shark fin patterns come out?

Don't worry, wait for me to slowly reveal the secret for you~~"

[shark Fin Golden Cake]: Good Taste and Good Color

1. Prepare all materials;

[shark Fin Golden Cake]: Good Taste and Good Color recipe

2. Mix coconut milk powder with water and stir until there are no powdery particles;

3. Add the butter, heat in the microwave, and stir until the butter is completely melted, and the two are evenly mixed;

4. After warming, add yeast powder;

5. Stir until the yeast powder is completely dissolved;

6. Pour coconut milk yeast into the mixture of tapioca flour and wheat starch;

7. Stir evenly to become a slurry without powdery particles;

8. After mixing the white sugar and salt, add it to the eggs;

9. Use an electric whisk to beat until the egg is thick;

10. Add vanilla extract and beat evenly;

11. Mix the powder slurry made in step 7 with the egg liquid, and continue to beat with a whisk until the two are evenly mixed;

12. Cover the prepared flour paste with plastic wrap and place it in a warm place for the first fermentation. The fermentation time is about 90 minutes, among which every 20 minutes, take out the egg beater and beat evenly;

13. The fermented powder slurry has many fine small bubbles on the surface;

14. Pour the powder slurry into the mold and continue to place it in a warm place for the second fermentation;

15. It is fermented until the surface of the slurry is covered with fine foam again, and the volume increases slightly. Preheat the oven to 200 degrees;

16. After the preheating is over, put the mold into the oven, the middle and lower layer, the upper and lower fire, 190 degrees, bake for 25 to 30 minutes. During the period, pay attention to observation, if the surface color is too fast, cover it with a layer of tin foil;

17. After the baking is over, immediately take it out of the oven, let it cool for a while, demould it, and place it on the drying net to cool. After it is completely cooled down, refrigerate overnight;

18. Slice and steam or fry and eat.

Tips:
1. A little wheat starch is added to tapioca starch to make the finished product softer. If wheat starch is not available, it can be omitted;
2. Different brands of tapioca starch have different water absorption, so the specific liquid dosage should be adjusted according to the actual situation. The final slurry is very thin. In addition, I use a kind of tapioca starch imported from Thailand;
3. When mixing yeast powder and coconut milk, pay attention to keep the liquid in a warm and not hot state, so as not to scald the yeast;
4. Coconut milk powder + water, you can use the same amount of coconut milk instead. It’s best not to change to milk here, the taste will be much worse;
5. When fermenting for the first time, take it out and beat it every once in a while to avoid sinking and agglomeration;
6. The key to making this golden cake is that it must be fermented in place, so don't worry, you must wait until the surface of the slurry is full of bubbles before it can be baked in the oven;
7. The specific baking time should be adjusted according to the actual situation. In addition, you can also use the steaming method: continue to steam for 20 to 30 minutes after the high fire is steamed;
8. The freshly baked golden cake is very, very soft, so wait until it cools down a bit before demoulding. In addition, if it is not a non-stick mold, the inner wall of the mold should be greased in advance to prevent sticking.