Flour seed material

Flour [Figure] Flour 5g

Yeast 5g

White sugar [Figure] White sugar 8g grams of food.

Warm water 30 ml

Cassava starch paste raw material

Cassava starch 70g

Coconut milk 150ml

2 egg yolks

Sugar [Figure] 70g sugar is the same as food.

Butter [Figure] Butter 5g

A little vanilla extract (can be saved)

A vanilla leaf (can be preserved)

Salt 1/4 tablespoons

Recipe practice:

1. Mix all flour materials and let it stand for fermentation 15 minutes.

Illustration of Coconut Milk Golden Cake 22. Pour the coconut milk into the pot, add the leaves of Isatis indigotica and salt, and simmer for 5 minutes until it boils. Add butter, stir until it melts, and set aside to cool.

Instructions on the practice of coconut milk gold cake 33. Mix egg yolk and sugar evenly. Drop vanilla extract.

Method diagram of coconut milk golden cake 44. Remove the leaves of Radix Isatidis from the cooled coconut milk and discard them. Stir the egg yolk paste, coconut milk, tapioca starch and custard powder, and sieve twice. Put into a container, and fermenting at room temperature of 20 DEG C for 3 hours. In the meantime, in order to prevent starch from separating from water, take it out halfway and stir it thoroughly with an egg beater for 2-3 times. Some recipes say "ferment to twice the size", but it turns out that such a thin batter will not have such a strong ability to support bubbles. At least what I can observe is that there is a fine foam on the surface.

5. Grease the baking pan, pour in the fermented batter, and continue to ferment 1 hour. Put it in the oven 180 degrees, and the time is subject to the toothpick being inserted into the center of the cake and the batter not being taken out. Fire up and down, continue to bake until the upper layer is colored. Cooling, demoulding, and cutting into pieces for eating.