富貴黃金糕 又甜又香又好意頭 新年必吃 自己動手做好easy😋😋
有餅店的黃金糕缺貨炒到200元一盒😮買唔到唔緊要，自家製一樣得想食既就要動手喇，Gogogo～
材料 INGREDIENT：
酵母 Yeast 3克/g
暖水 Warm 10克/g
椰漿 Coconut Milk 200克/g
無鹽牛油 Unsalted Butter 20克/g
木薯粉 Tapioca Starch 180克/g
全蛋 Egg 2隻/pcs
蛋黃 Egg Yolk 3隻/pcs
糖霜 Sugar Powder 90克/g
製作步驟
1. 把3克的酵母放入10克40度以下的暖水中攪勻，放在一旁待酵母活化。
2. 煮沸200g的椰漿，加入20克的無鹽牛油煮溶。
3. 將溫度控制在40至50度，篩入180克的木薯粉並攪勻。
4. 當椰漿的溫度在30至40度時，放入活化了的酵母並攪勻。備用。
5. 把2隻全蛋、三隻蛋黃、90克糖霜隔熱水打發。
6. 將椰漿過篩入蛋糊中並攪勻，之後用保鮮紙包裹，讓它發酵1小時。
7. 拿出來攪拌一下，再發酵3小時後，倒入模具中。
8. 預熱焗爐，下火190度焗20分鐘，轉上火195度焗15分鐘
9. 出爐放涼後即成。
Step
1. Put 3 grams of yeast into 10 grams of warm water below 40 degrees, mix well, set aside for the yeast to activate.
2. Boil 200g of coconut milk, add 20g of unsalted butter and cook to dissolve.
3. Control the temperature at 40 to 50 degrees, sift in 180 grams of tapioca flour and mix well.
4. When the temperature of the coconut milk is between 30 and 40 degrees, add the activated yeast and stir well. spare.
5. Whisk 2 whole eggs, 3 egg yolks, and 90 grams of icing sugar with insulating water.
6. Sift the coconut milk into the egg batter and mix well, then wrap it in plastic wrap and let it ferment for 1 hour.
7. Take it out and stir, after 3 hours of fermentation, pour it into the mold.
8. Preheat the oven, lower the heat to 190 degrees and bake for 20 minutes, then turn the heat to 195 degrees and bake for 15 minutes
9. Serve after it comes out of the oven and cools down.
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