【懷舊食譜】黃金糕～ 人氣賀年糕點| ASMR Cooking (Indonesian Honeycomb Cake recipe) [Eng Sub]

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黃金糕是來自於印尼的傳統甜品，在廣東稱為糕王，也是近年香港新興的賀年糕點之一。它的製作時間雖然比較長，工序亦比較多，但是掌握到發酵的技考就很易成功，而這個簡易食譜的成果亦不比外面的遜色。它味道清甜椰香十足，口感彈牙煙韌，切開是均勻的蜂窩坑紋，就像魚翅般的絲狀。趁著新年佳節，大家一起試試這款賀年糕點吧。
Bika Ambon is a traditional dessert from Indonesia. It is also one of the New Year's cakes in Hong Kong in recent years. Although it takes a long time and many processes to make, it is easy to succeed if you master the fermentation technique. It tastes sweet and full of coconut fragrant with tenderly chewy texture, and the cross section is a uniform honeycomb pattern with golden color. Let's try this cake together in this Lunar New Year.

🧂材料:
雞蛋 5隻
木薯粉 180克
澄麵粉 10克
吉士粉 10克
砂糖 80克
椰漿 190克
牛油 25克
酵母粉 4克
鹽 少許

👨🏼‍🍳做法:
1) 把椰漿倒入鍋中，加入牛油，用小火烹煮至牛油溶化，然後加入小許鹽拌勻。
2) 把木薯粉、澄麵粉和吉士粉倒入碗中，然後把椰漿待涼後倒入並伴勻至沒有粉粒。
3) 把酵母粉加入粉漿中並拌勻，然後過篩備用。
4) 把雞蛋加入到大碗中，然後一邊用攪拌器高速打發，一邊把砂糖分3次加入到蛋漿，把蛋漿打發至濃稠。(花紋沒有消失的狀態)
5) 把蛋漿加入至木薯粉漿中拌勻，然後把它放入40°C的焗爐發酵1.5小時，每間30分鐘攪拌麵糊一次，共3次。
6) 把焗模鋪上牛油紙，然後把麵糊倒進模中，然後再放入焗爐發酵1小時。
7) 用下火200°C焗20分鍾，然後下火轉150°C上火180°C焗15分鐘，再把鋪錫紙鋪面，防止烤焦，以上下火150°C焗20分鐘。出爐後把黃金糕放在架上待涼並切件。

貼是: 可視乎焗爐把剛開始烤焗下火的溫度調高 使糕點上半部的坑紋更明顯

🧂Ingredients:
5 Eggs
180g Tapioca Flour
10g Wheat Starch
10g Custard Powder
80g Custer Sugar
190g Coconut Milk
25g Butter
4g Instant Yeast
A little Salt

👨🏼‍🍳Step:
1) Add coconut milk and butter to pot, simmer until the butter melts, then add a little salt.
2) Pour tapioca flour, wheat starch and custard flour into a bowl, then pour the cooked coconut milk into it and mix until there are no powder particles.
3) Add instant yeast to the mixture, and mix lightly, then sift it for later use.
4) Beat eggs to a large bowl, then whip the eggs with electric mixer at high speed while add sugar to the egg mixture in 3 interval. Whip until there is thick and creamy consistency. (There is stripe texture in the egg mixture and does not disappear)
5) Put the egg mixture to the coconut mixture and mix well, then put it in an oven at 40°C to ferment for 1.5 hours. Stir the batter every 30 minutes, 3 times totally.
6) Cover the cake mold with baking paper, and pour the batter into it, then put it in the 40°C oven to ferment for 1 hour.
7) Bake at 200°C for bottom heat only for 20 minutes, then turn to 180°C for upper heat and 150°C for bottom for 15 minutes, then turn to 150°C for both for 20 minutes. You can cover aluminum foil when the cake start burned. After baking, put the Honeycomb Cake on trivet to cool down and cut into pieces.

Tips: You can increase temperature of bottom heat at the beginning baking process to increase the upper honeycomb pattern.

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