【Coconut Golden Cake】Homemade Tea House Specialty

Flavor: Milky; Cooking Method: Baked; Time: Several Hours; Difficulty: Moderate.

【Coconut Golden Cake】Homemade Tea House Specialty Cooking Detailed Steps

Ingredients Image.

Heat coconut milk with salt in the microwave (or heat on the stove), add butter and salt to melt.

Add tapioca starch and wheat starch after it cools down.

Stir well to form a tapioca batter.

Place warm water (around 30 degrees) in a bowl, then add yeast, let it sit for 10 minutes to activate the yeast.

Crack eggs into a clean, oil-free bowl, add all the sugar.

Use an electric egg beater to beat until fluffy and white.

Then add yeast water and tapioca batter, mix well to form the golden cake batter.

Cover the bowl with a damp cloth, place in a warm place (around 28 degrees) for the first proofing (about 90 minutes), halfway through, use an electric egg beater to mix once (the original recipe calls for three times, but I took a shortcut), mix for about half a minute, this will make the proofing more even and better. (The current weather is quite warm, around 30 degrees, so I proofed at room temperature, but in winter, you would need to place it in a warm place to proof.)

The well-proofed batter will have many large bubbles on the surface, at this point, pour the batter into a non-stick container (if you don’t have a non-stick container, grease a regular container on the inner walls for easy removal), then place in a warm place for the second proofing (about an hour) until it slightly expands in volume and small bubbles appear on the surface.

Preheat the oven to 200 degrees, place a baking rack on the second to last shelf and bake for 30 minutes.

Remove from the mold and let it cool.

Once cooled after baking, it can be eaten immediately.

If you want a richer flavor, you can slice it and fry it with a little oil for a delicious treat.