condiments

Coconut juice 200 grams

Cassava flour180g

Three eggs.

condiments

sugar

80 grams

hot water

20 grams

dried yeast

3 grams

butter

15g

salt

1 g

The method of golden cake

1.

Prepare the required ingredients

2.

Add salt to coconut milk and turn off the fire.

3.

Add butter to coconut milk and stir until the butter dissolves.

4.

Add yeast into 20 grams of warm water for full dissolution.

5.

Add the sieved cassava powder into the cooled coconut milk, add it bit by bit, and stir well.

6.

Put the eggs and sugar in a large plate and beat them with an egg beater until they are milky white.

7.

It takes about 5 or 6 minutes for the egg to double in size.

8.

Pour the yeast water and the prepared coconut milk into the beaten eggs, continue beating for 3 minutes with an egg beater, and then cover with a wet cloth or cover for fermentation. Room temperature is about 35 degrees, and fermentation time is 1 hour. (If the temperature is lower than 35℃, the fermentation time needs to be extended). 1 hour during fermentation, use the eggbeater for one minute every 20 minutes. After the first fermentation, pour the batter into the oiled pot, and then carry out the second fermentation, about 1 hour. After fermentation, you can see that the batter expands in volume and there are many small bubbles on the surface. At this time, the fermentation is successful.

9.

Boil the water in the pot, put the whole plate of batter into the pot and steam it for 20 minutes.

10.

Want a more fragrant way to eat: let it cool, slice it, and fry it in a pot until it is golden on both sides.