How are the golden cakes in the hotel made?

Among the many Nyonya dishes, Nyonya cake also occupies a place, and it is the representative dessert. There are many types of Nyonya cakes, the most famous of which is undoubtedly the "golden cake". The production technology of golden cake is very demanding, and the technology was not spread to outsiders at that time. It was all in the hands of the returned Nyonya, so it was sold at a very high price. At that time, there was also a saying that "every inch of gold is gold."

Golden cake is called honeycomb cake because the structure inside it is honeycomb-shaped after it is finished. It is also called shark's fin cake because it looks like shark's fin filaments after being sliced. The whole cake is golden yellow, has a soft texture, and has the flavor of honey and coconut. This is why it is called golden cake among hundreds of cakes. Golden cake has now become a special pastry in Guangdong. Its production requires coconut milk, tapioca flour, eggs and white sugar, and is finally steamed. It can be fried for better taste when eating. Having introduced so much, I believe everyone has a preliminary understanding of today’s protagonist “Golden Cake”. Today we will make a family version of Golden Cake to try! Replacing coconut milk with milk will give you a different taste. Golden cake

Ingredients list: 200 grams of pure milk, 200 grams of tapioca flour, 4 eggs, 90 grams of sugar, 4 grams of yeast, 20 ml of warm water, 20 grams of butter

Specific instructions

(1) Prepare 4 grams of yeast and put it into a bowl, add 20 ml of warm water, and stir evenly to fully dissolve the yeast. The temperature of the water is best controlled at 35°C, which is beneficial for the yeast to work.

(2) Pour 200 grams of pure milk into the pot, add 60 grams of sugar, stir over low heat, cook until the sugar dissolves and turn off the heat. There is no need to boil the milk.

(3) Add 20 grams of melted butter. If there is no butter, you can also replace it with cooking oil with a lighter taste, and stir evenly.

(4) After the milk is allowed to dry until it is no longer hot, pour in 200 grams of tapioca flour. Add in small amounts several times, stirring thoroughly after each pour to prevent large lumps from appearing. The final batter will be: Delicate and smooth condition. Remember that the temperature of the milk should not be too high, otherwise the tapioca flour will turn into lumps when poured in.

(5) Then pour the melted yeast into the pot, stir evenly, and set aside.

(6) Crack 4 eggs into a water-free and oil-free bowl, add 30 grams of sugar, and beat at high speed for 5-6 minutes until the color is milky white and the volume is the same as before. 3 times the size, as long as the dripping lines do not disappear immediately after lifting the whisk.

(7) Pour in the batter and continue beating with a whisk for 1 minute until they are fully mixed. Then cover with plastic wrap and ferment for 1 hour.

(8) If the temperature is lower than 30℃, the fermentation time needs to be extended. During the fermentation period, beat with a whisk every 20 minutes to drain away the small fermentation bubbles on the top to prevent powder from forming. The batter sinks to the bottom and clumps, then cover with plastic wrap and ferment again.

(9) After the first fermentation is completed, beat evenly with a whisk, pour the batter into the mold, and ferment for an hour. Similarly, if the temperature is lower than 30°C, the fermentation time needs to be extended. The fermented batter is full of bubbles and has expanded in volume.

(10) Boil the water in the pot in advance, cover the mold with plastic wrap, steam over high heat for 30 minutes, then simmer for 5 minutes.

11) Remove from the pan, wait until it is no longer hot, and then remove from the mold. If you don’t mind the trouble, you can also cut it into slices and fry it, it tastes great too!