flour

flour 5g

yeast 5g

white sugar 8g

warm water 3ml

tapioca starch paste raw material

tapioca starch 7g

coconut milk 15ml

2 egg yolks

.

illustration of the method of coconut milk golden cake 22. pour coconut milk into the pot, add banyan leaves and salt, and cook for 5 minutes on low heat until it boils. Add butter, stir until it melts, and set aside to cool.

illustration of the method of coconut milk golden cake 33. mix egg yolk and sugar evenly. Drop vanilla extract.

Illustration of the method of coconut milk golden cake 44. Take the Banlangen leaves out of the cooled coconut milk and discard them. Stir the egg yolk paste, coconut milk, cassava starch and custard powder evenly and sieve them twice. Put in a container and ferment at room temperature of 2 degrees for 3 hours. In the meantime, in order to prevent the separation of starch and 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 all I can observe is that there is a fine layer of foam on the surface.

5. Grease the baking pan, pour in the fermented batter and continue to ferment for 1 hour. Put it into the oven and fire at 18 degrees. The time is subject to the toothpick inserted into the center of the cake and no batter brought out. Turn the fire up and down and continue baking until the upper layer is colored. Cooling, demoulding and cutting into pieces for eating.