【Shark's Fin Golden Cake】: Good taste and good luck

Overview

Shark fin gold cake, also known as honeycomb cake. It was originally a Nanyang Nyonya cake, and later spread to Guangdong and spread. Because of its golden color and the texture when sliced resembles the filaments of shark fins, people who like to get lucky gave it this lofty name. In the past, when I ate out, I would order this dim sum every time I saw it. I liked it very much, so I took advantage of the Sina New Year Dishes event to try it myself. Personally, I think this golden shark fin cake is very suitable as a holiday snack. The reasons are very simple. First, because its name is very noble, which is suitable for the festive atmosphere of the New Year and the Chinese people's love for good luck; second, because of its golden color, which is a metaphor for the wealth in the coming year; third, of course, because of its sweet taste and chewy texture, it is suitable for all ages. Having said all this, do you have a craving for sweets as well? Are you curious about how this kind of silky shark fin pattern is made? Don't worry, let me reveal the secret to you slowly~~

Tags

• baking
• snacks
• old man
• dinner with friends
• autumn recipes
• lunch
• clear water
• coconut milk powder
• egg
• homemade vanilla extract
• instant yeast powder
• tapioca starch
• unsalted butter
• wheat starch
• white sugar
• salt

Ingredients

Steps

1. 1 Prepare all materials;

   

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

   

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

   

4. 4 After it is warm, add yeast powder;

   

5. 5 Stir until the yeast powder is completely dissolved;

   

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

   

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

   

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

   

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

   

10. 10 Add vanilla extract and beat evenly;

    

11. 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. 12 Cover the prepared slurry with plastic wrap and place it in a warm place for initial fermentation. The fermentation time is about 90 minutes, and every 20 minutes, take out the egg beater and beat evenly;

    

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

    

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

    

15. 15 Keep fermenting until the surface of the slurry is once again covered with fine foam and the volume increases slightly. Preheat the oven to 200 degrees;

    

16. 16 After preheating is completed, put the mold into the oven, with the middle and lower layers, upper and lower heat, 190 degrees, and bake for 25 to 30 minutes. Observe carefully during this period. If the surface colors too quickly, cover it with a layer of tin foil;

    

17. 17 After baking, take it out of the oven immediately, let it cool slightly, unmold it, and place it on a drying net to cool. Wait until completely cool and refrigerate overnight;

    

18. 18 Slice, steam or fry and eat.