Guangdong morning tea must-have pastry - coconut milk cake
Yeast and 20 grams of water are evenly mixed
The butter is melted in water, added with coconut milk, mixed with salt, and added with tapioca powder.
Eggs with sugar and water (40 degrees warm water) hit the egg volume expansion, the color turns white (spong cake to send)
Adding yeast water
Cassava paste whipped evenly
Leave it in warm (28 degrees is good) for 90 minutes, and use a manual egg beater for 30 minutes, about half a minute.
Quench the container to apply some oil (I use the non-stick mold without oil) to facilitate demoulding, pour the cassava paste, need to wake up again for 40 minutes (a good cassava paste, a lot of small bubbles on the surface)
Baking temperature 200 degrees Time 20-25 minutes (the surface is baked to golden yellow)
Steaming and eating is also delicious
Fried more fragrant!
Blog original: http://blog.sina.com.cn/s/blog_6d412dba0101duus.html