Recipe: Gold cake

Home Cooking Recipe: Gold cake


The famous teacher of Xue Yujuan from Taiwan is from the process of making a delicious new pastry. The flour is subjected to a high-temperature gelatinization process to make the cake body smooth and delicate. To make a golden cake, it is necessary to master the baking skills to be baked thoroughly. Otherwise, it is easy to return. In the collapsed book, the original party uses a 35X25 baking tray. I will convert the amount of the original material into a baking tray suitable for 28X28. Prepare the work: 1.28X28 baking tray paper 2. Low-gluten flour in advance screening 3. Egg yolk for decorative lines Disassemble into the piping bag. 4. Preheat the oven to 170 degrees.



  1. Unsalted butter is boiled over low heat until it is boiled and then turned off. Immediately add the flour that has been sieved in advance and mix well.

  2. When the milk is boiled on a low heat until the pot is blistering, leave the fire and slowly rush into the butter flour paste and mix well.

  3. Whole egg and egg yolk are placed in the same container and mixed. Mix in the divided method 2

  4. Add rum and mix well.

  5. The protein is beaten with a electric egg beater to a coarse bubble. Add the fine sugar three times to the nine distribution. Lift the eggbeater without dripping and present a small hook.

  6. Take about 1/3 of the meringue into the egg yolk paste and mix well. Pour in the remaining meringue and mix well.

  7. Pour the batter into the plated baking tray and smooth it with a small scraper

  8. Draw a straight line on the surface of the batter with a flower bag containing egg yolk liquid. Draw a pattern on the yolk line with chopsticks.

  9. Bring the baking tray into the oven that has been preheated to 170 degrees. Bake for 15 to 20 minutes. Immediately after surface coloring, cool down to 155 degrees. Bake for about 25 to 35 minutes.

  10. After the cake is baked, a piece of oil paper is placed on the surface, and then a net frame is pressed. The cake is turned over and rolled out. The hot paper is peeled off. After cooling down, press a piece of oil paper and a net frame. Turn the cake over. Thoroughly cool and cut into pieces.


1. Unsalted butter and milk should not be heated too much to boil and turn off. 2. Making gold cake baking skill is very important. Just enter the oven when the temperature is enough. Once it is colored, it must be cooled immediately and then slowly baked. Baked

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