Chinese Food
Marla cake you can't miss (oven version)
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Marla cake is fascinating because of its strong flavor. The previous methods were all made by steaming in a steamer. Now I use the oven to bake. After baking in the oven, the skin of the finished product is crisp, but the inside is still very soft, which brings you two completely different taste experiences. Family and children will love it.
Cooking ingredients
Cooking Steps
Step1:Milk, eggs, sugar and melted butte
Step2:Add sifted flour, baking powder and milk powder to make a fine past
Step3:Pour directly into the Le Kui mould for about 8 minutes. Leave the batter to stand for 15 minutes
Step4:I used a water bath to bake it. Drain water from the bottom of the oven. Mala cake is placed in the middle layer. Go up and down for 165 degrees. 2530 minute
Step5:It's out. It smells good. Easy to demoul
Step6:It's beautiful in colo
Step7:Can't help but eat. Soft interior. Brittle skin. I can't stop one after another.
Step8:I'm content to see my daughter's delicious food
Cooking tips:1. Mala cake tastes best when it's hot. 2. The method of steaming in a steamer - put cold water on the pot. Start timing after the water is boiled. Fire for about 25 minutes. Out of the pot can be inverted button demoulding. Slice edible. 3. Batter static is to make the powder better play a role. There are skills in making delicious dishes.
