Coconut gold cake
By VicentaLakin
Today, a traditional Guangdong dessert can be made with a mastery of raw materials, fermentation levels, oven fire, yellow and yellow, fine, sweet and sweet, and fine coconut gold cake。
Recipe Recommendations
- eggs one
- whole egg yolk 75 grams
- white granulated sugar 65 grams
- coconut milk 110 grams
- tapioca starch 90 grams
- yeast 2 grams
- warm water 10 grams
- sweetening
- steamed
- several hours
- senior
Steps for Coconut gold cake
1
Ten grams of warm water, two grams of yeast, mixed, and five minutes of active yeast。
2
Then we take a basin, one egg (55 grams), 75 grams of whole yolk, 65 grams of white sugar, and we put it together。
3
It's a little bit thinner。
4
Add activated yeast, evenly mixed。
5
Add 110 grams of coconut and 90 grams of cassava sodium, and mix it to smooth-sliding。
6
Scanning down, removing large particles。
7
Covered with film protection for 2-3 hours at 30°C fermentation. 20° C4-6 hours
8
The fermentation to the surface is dense and the volume expands 1.5 times, depending on the state adjustment
9
Then we'll even the paste and remove the bubble。
10
Put the paste in the mould with the pre-positioned oilpaper covered with tin paper and then into the oven。
11
The oven is preheated to temperature at 190°C, with 20 minutes of roasting at the bottom and a dish on the upper floor。
12
The temperature of the oven in the back is changed to 180°C, the mold is changed to the upper floor, and it continues to be baked for 10 minutes, with a dish on the lower floor. (Note: Last two minutes look at the colour on the surface and bake the tin paper to the colour on the surface
13
Take it out cool, cut the plate。
14
COCONUT GOLD CAKE, FINISH O
15
Fine, soft and sweet。
16
The entrance is ready, sweet and unsick, thick coconuts, and the flavor is unique。Coconut gold cake Make Tips
It would be easy to succeed if the ingredients were matched, the fermentation level and the oven fire。