Coconut cake glutinous rice cake

Overview

During this time, in addition to making all kinds of cakes, I also make glutinous rice dumplings with various fillings. Today, they are combined into one. The peanut and sesame sandwich cake is wrapped with soft and glutinous glutinous rice skin, and then wrapped with snowflake-like coconut. It has the aroma of milk, coconut, egg, peanut and sesame... It has a sweet and glutinous taste, and it tastes wonderful.

Tags

• baking
• afternoon tea
• coconut
• corn oil
• corn starch
• egg
• glutinous rice flour
• peanut sesame candy filling
• steamed plain flour
• tapioca starch
• white sugar
• white vinegar
• milk
• salt

Ingredients

Steps

1. 1 Make the cake. Put the ordinary flour into a bowl, spread it with chopsticks, cover the flour with a drawer cloth (or plate) to prevent water vapor from dripping onto the flour, cover the pot, steam for 15 minutes after the water boils, cool and sift, and it can be used as low-gluten flour.

   

2. 2 Separation of egg whites and yolks. Heat 50 grams of corn oil to 70-80 degrees (there are small bubbles at the bottom and slightly rolled edges), sift in flour and cornstarch, and mix evenly (the flour is very dry at this time, it doesn't matter, just mix well), add egg yolk and 80 grams of milk.

   

3. 3 Stir evenly into a fine egg yolk paste and set aside.

   

4. 4 Add salt and vinegar to the egg whites, add 50 grams of white sugar in three batches, and beat until wet and stiff peaks form.

   

5. 5 Take 1/3 of the egg white paste and put it into the egg yolk paste, stir evenly with a rubber spatula, then pour the egg yolk paste into the remaining egg white paste, and mix by cutting and stirring until the egg white paste and egg yolk paste are completely combined.

   

6. 6 Pour the mixed cake batter into a mold lined with oil paper, smooth the surface with a plastic scraper, and gently shake the mold to eliminate large bubbles.

   

7. 7 Place in the preheated oven, middle layer, heat up and down, set the oven temperature to 120 degrees (after testing, the actual baking temperature in the oven is 170 degrees), and bake for 40 minutes (the specific time and temperature are determined by your own oven).

   

8. 8 After taking it out of the oven, lightly shake the mold to prevent shrinkage. Do not turn it upside down. Remove the mold in time to prevent the cake from simmering in the mold to produce moisture.

   

9. 9 Place on the grill, tear off the oil paper around it while it's hot and let cool.

   

10. 10 Make glutinous rice cakes. Mix glutinous rice flour, tapioca starch, 30g sugar, 15g corn oil and 200g milk evenly.

    

11. 11 Pour into a lightly oiled plate.

    

12. 12 Cover the plate with rice paste (to prevent water vapor from dripping onto the rice paste), put it in a pot, bring the water to a boil over high heat, and steam over medium heat for about 15 minutes (adjust the steaming time according to the thickness of the rice paste, the surface of the rice paste will become hard when it is cooked).

    

13. 13 Take out the steamed glutinous rice cake and let cool slightly.

    

14. 14 Wear disposable gloves and repeatedly knead the glutinous rice dough with your hands until it has a certain degree of toughness. This way the rolled out glutinous rice skin will be soft and not easily broken. If it sticks to your hands, apply some oil.

    

15. 15 Knead into smooth glutinous rice dough.

    

16. 16 Divide the glutinous rice ball into two parts. Take a large plastic bag and cut it into two pieces of plastic wrap. Place a portion of the glutinous rice ball on one piece of plastic wrap, and cover the other piece of plastic wrap on the glutinous rice ball. First flatten the glutinous rice ball with your hands, and then use a rolling pin to roll it into large sheets.

    

17. 17 Cut the cooled cake into 4 long strips.

    

18. 18 Turn the cake over and spread peanut and sesame candy filling on every other strip.

    

19. 19 Place the unfilled cake strip face up and press it onto the other strip.

    

20. 20 Uncover the plastic wrap on the glutinous rice dough and add the cake strips filled with fillings.

    

21. 21 Lift up the plastic wrap spread underneath along with the glutinous rice dough sheets to cover the cake. Grasp the plastic wrap and tighten the surroundings of the cake as much as possible.

    

22. 22 Shape slightly and sprinkle with grated coconut.

    

23. 23 Complete the remaining glutinous rice balls and cake strips in the same way.

    

24. 24 Cut into cubes.

    

25. 25 Soft, glutinous, sweet, nutritious and delicious.