Golden Cake has always been one of Hong Kong people’s favorite pastries during the Chinese New Year. It has moderate sweetness, soft texture and light coconut fragrance, making it irresistible for men, women and children alike! But there are not many places where you can buy it. Quickly sell out! I will teach you how to DIY today! No need to look for golden cakes everywhere!
Ingredients needed for Coconut Golden Cake
- Tapioca starch 130g
- 4 packs of pure coconut flour (14g/packet)
- 130g of water
- Rock sugar 50g
- Fine granulated sugar 20g
- 2 eggs
- Yeast 3g
- Warm water 20g
- Coconut Oil 10g
Coconut Golden Cake Production Process
step 1
Prepare the materials and weigh the materials separately with a kitchen scale.
step 2
Boil pure coconut powder, yellow rock sugar and 130 grams of water until the rock sugar melts,
step 3
The boiling bubbles are delicate, and there is little resistance to stirring.
step 4
yeast in warm water
step 5
Add 10g of coconut oil and mix well.
step 6
Add tapioca starch and stir well with egg whisk
step 7
Next, let's beat the eggs. The eggs of the golden cake are beaten in the way of sponge cake. We use the method of dividing eggs to beat. First, use an electric egg beater to beat at high speed to the stage of fish-eye bubbles, and then add one-third of fine sugar.
Step 8
Continue to beat the egg whites at high speed until the bubbles are fine, then add one-third of the caster sugar.
step 9
Finally, when the protein has obvious texture, add the remaining caster sugar.
Step 10
Add egg yolks and continue beating at high speed.
step 11
Whip until the egg yolk is completely mixed, and you can feel that the volume of the custard is a little larger than before.
Step 12
Add the yeast mixture and continue to whisk.
Step 13
Add the egg coconut milk batter in step 5, and stir well with an egg whisk.
Step 14
Then cover the pot to ferment for two hours, and stir it with an egg in the middle.
