Shark fin gold cake: good taste, good color(yu chi huang jin gao hao wei dao hao cai tou )

Shark fin gold cake: good taste, good color

Introduction:

"Shark fin gold cake", also known as "honeycomb cake". It was originally a Nanyang niangya cake, and later spread to Guangdong and spread. Because of its golden color and sliced lines like the silk of shark fin, people who like to ask for colorful heads give it the name of "tall". When I used to eat out, as long as I had this snack, I would definitely order it every time I saw it. I like it very much, so I tried it myself this time taking advantage of sina New Year's dish. Personally, this "shark fin gold cake" is very suitable for holiday snacks. The reason is very simple: first, its name is very tall, which is suitable for the festive atmosphere of the new year and our Chinese people's psychology of liking good color; second, its color is golden, which means that the next year's wealth is rolling; third, it is naturally because of its sweet taste, q-ball taste, suitable for all ages. Having said so much, have you ever been greedy for sweets? Are you curious about how this kind of fin pattern is made? Don't worry. I'll reveal the secret for you

Production steps:

Step 1: prepare all materials;

Step 2: mix coconut milk powder with water and stir until there are no powder particles;

Step 3: add butter, heat in microwave oven, stir until butter is completely melted, and mix them evenly;

Step 4: put it to warm state, add yeast powder;

Step 5: stir until the yeast powder is completely dissolved;

Step 6: pour coconut milk yeast liquid into the mixture of cassava powder and wheat starch;

Step 7: stir evenly to form a slurry without powder particles;

Step 8: mix white granulated sugar and salt and add them into the egg;

Step 9: use the electric egg beater to tell you to beat until the egg is thick;

Step 10: add vanilla essence and stir well;

Step 11: mix the slurry prepared in step 7 with the egg liquid, and continue to beat with the egg beater until the mixture is even;

Step 12: cover the prepared slurry with fresh-keeping film and put it in a warm place for initial fermentation. The fermentation time is about 90 minutes, and every 20 minutes, take out the egg bowl and stir evenly;

The thirteenth step: Fermented slurry, there are many fine little bubbles on the surface.

Step 14: pour the powder into the mold and continue to put it in a warm place for secondary fermentation;

The fifteenth step: it has been fermented to the surface of the pulp once again, and the volume is slightly increased. Preheat oven 200 degrees;

Step 16: after preheating, put the mold into the oven, middle and lower layers, heat up and down, 190 degrees, bake for 25 ~ 30 minutes. During the observation, if the surface color is too fast, cover a layer of tin foil;

Step 17: after baking, take out the oven immediately, let it cool slightly, demould it and put it on the air net to cool. Wait until it is completely cool and refrigerate overnight;

Step 18: slice, steam or fry.

Materials required:

Cassava starch: 130g

Wheat starch: 10g

Coconut milk powder: 40g

Water: 120g

Salt free butter: 10g

Eggs: 2 (gross weight about 50g each)

White granulated sugar: 60g

Salt: 1g

Instant yeast powder: 3G

Homemade vanilla extract: a few drops

Note: 1. Adding a little wheat starch into cassava starch is to make the finished product taste softer. If there is no wheat starch, it can be omitted; 2. Different brands of cassava starch have different water absorption, so the specific amount of liquid should be adjusted according to the actual situation. The final slurry is very thin. In addition, I use a kind of cassava starch imported from Thailand; 3. When mixing yeast powder and coconut milk, pay attention to keep the liquid warm and not hot, so as not to scald the yeast; 4. Coconut milk powder + water can be replaced by the same amount of coconut milk. It's better not to change it into milk, which will have a bad taste; 5. When fermenting for the first time, it should be taken out and stirred every other period of time to avoid sinking and caking; 6. The key to making this golden cake is that it must be fermented in place, so don't worry, it must wait until the surface of the slurry is full of bubbles before it can be baked; 7. The specific baking time should be based on the actual situation In addition, you can also use steaming method: steam for 20 ~ 30 minutes after the fire; 8. The golden cake just baked is very soft, so wait until it is slightly cool before demoulding. In addition, if it is not non stick mold, mold wall had better be smeared with oil in advance.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Yu Chi Huang Jin Gao Hao Wei Dao Hao Cai Tou