Coconut Golden Cake
Overview
Golden cake is a very popular snack in Guangdong morning tea. It can be eaten fried or steamed. The slices of golden cake are like shark's fin filaments, and the whole cake is golden yellow, with a soft texture and coconut flavor. There are two fermentations to make golden cake, and each fermentation time is quite long. It feels a bit like making bread, divided into the first and second fermentations. There isn't much sugar in this portion, it's not very sweet, and it's suitable for people like me who have a light taste. If you have a sweet tooth, add more sugar. The recipe refers to Xiaozhuzhujia. The original recipe is 200 grams of sugar, I reduced it.
Tags
Ingredients
Steps
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Prepare the main ingredients and heat the egg liquid to almost 40 degrees.
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Add coconut milk and 60 grams of sugar to the pot and stir.
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Bring to a boil over low heat, dissolve the sugar, and bring the coconut milk to a boil.
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Remove from heat, add butter cubes and stir until butter cubes melt.
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Add tapioca starch while hot.
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Stir into a thin paste.
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Dissolve the yeast in warm water, add the cassava paste after it cools down, and stir evenly.
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Add 40 grams of sugar to the whole egg liquid and beat with an electric egg beater over warm water.
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Beat until the egg mixture can be drawn into a pattern without disappearing.
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Pour the cassava paste with yeast water into it and beat it evenly with a whisk.
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Put the prepared egg batter into Dongling K30A oven, select the fermentation setting (37 degrees), and ferment for 1 hour. Take it out every 15-20 minutes, beat with a whisk for 10 seconds, and beat for 1 minute the last time.
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Then put it into a French bakery 380g toast mold and continue to ferment in the oven for 50 minutes.
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The cake batter at this time has many thick bubbles.
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Preheat the oven to 180 degrees for upper heat and 200 degrees for lower heat, and bake for 30 minutes. When the surface is dark, you can cover it with tin foil.
