Coconut gold cake
By VicentaLakin
In Guangdong's early tea, the gold cake is a popular snack that can be eaten in fry or steam. Gold cakes have fins, whole cakes are yellow, soft tastes and coconuts. Gold cakes are fermented twice, and each fermented for a long time. It's like making bread, one and two. It's not much sugar, it's not sweet, it's for people like me who taste light. If you like sweets, you can add more sugar. The formula refers to the pighouse. The original formula was 200 grams of sugar, and I reduced it。
Recipe Recommendations
- sweetening
- baking
- an hour
- ordinary
Steps for Coconut gold cake
1
Prepare the main material to warm the egg fluid to about 40 degrees。
2
Put coconut and 60 grams of sugar in the pot and mix it。
3
A little fire melts the sugar and the coconut boils。
4
Get out of the fire and add butter clots to melt them。
5
Add cassava starch while it's hot。
6
Smash it into thin paste。
7
The yeast is dissolved with warm water and released only after the cassava paste is cooled and evenly mixed。
8
The whole egg fluid was added to 40 grams of sugar, and the hot insulated water was distributed with electric peddlers。
9
To the whole egg fluid you can draw flowers without disappearing。
10
The cassava with yeast is poured in and evened with an egg-beater。
11
A GOOD EGG PASTE IS PLACED IN THE K30A OVEN IN EAST TIMOR, CHOOSING A FERMENTATION SLOT (37 DEGREES) AND AN HOUR OF FERMENTATION. THEY ARE REMOVED EVERY 15 TO 20 MINUTES, WITH AN EGG-BEATER FOR 10 SECONDS AND A FINAL ONE MINUTE。
12
It was then placed in a mackerel of 380 grams of toast and continued to ferment for 50 minutes in the oven。
13
There's a lot of rough bubbles in the cake paste。
14
Warm the oven to 180 degrees, 200 degrees and 30 minutes. When the surface is dark, it is covered with tin paper。Coconut gold cake Make Tips
1. The sugar is of little value, and it is recommended that it not be reduced. Sweet, sweet. 2. The whole egg fluid is not ready to pass out until it is warmed to about 40 degrees. Three, cassava starch pours into the coconut while it's hot. 4. The yeast is released only when the cassava is cold, and at high temperatures the yeast will burn to death, and it will not ferment at a later stage. Five, with high sugar yeast. 6. The choice of deep molds is the only way to start it is to have heights and make gold cakes. 7. It's best to have a sheet of oil in the mold, so it's easier to get rid of it. 8. Do not overferment, otherwise it will not grow high or fall. 9 - It's only when you're warm. 10 The unexploded gold cake is kept in the fridge and can be eaten in water or in frying。