Ingredients ?

Serving size is 1 oval cheesecake mold

Tapioca flour: 140g

Milk: 100g (or coconut milk 140g)

Sugar: 84g sugar for boiling milk (or crushed icing sugar) + 16g sugar for whipping the eggs

Butter: 12g

High-sugar resistant yeast: 2.7g + 10g water to dissolve

Eggs: 2 (wholesome) High-sugar-resistant yeast: 2.7g + 10g water to dissolve

Eggs: 2 (105g for whole egg)

How to make gold cake ?

Cook the milk with icing sugar until the sugar dissolves, turn off the heat, add the butter (butter does not need to be softened), stir well, add all the tapioca flour at once, mix into a fine flowing ribbon batter, cool and wait for use;

High-sugar-resistant yeast dissolved in water, pour into the cooled batter with a spatula and mix well;

White the whole egg whisked in warm water (about 5 minutes)

Pour the whole egg whisk into the batter, and the whole egg whisked in warm water (about 5 minutes)

White the whole egg whisked in warm water (about 5 minutes)

This is the best way to make the cake. Pour the whole egg into the batter, with an electric whisk (mainly fast and save energy haha) and stir a few times until uniform on it;

Elect the oven fermentation function 30 degrees fermentation for 1 hour, fermentation can be seen small bubbles, every 20 minutes every halfway to use a spatula stir and 1 time; (summer room temperature fermentation on it)

Pour the one hair good batter in the mold, select the oven fermentation function at 30 degrees, secondary fermentation for 1 hour until the surface of the coarse bubbles (two hair midway is not required to stir)

Water on high heat steaming for 30 minutes, cooling and then sliced can be eaten (baking on 190 degrees for 20 ~ 30 minutes or so, I think that the steam is better than baked some, steamed and then pan-fried aroma will be even better)

Pan-fried gold cake ~