Chinese Food
Super soft brown sugar Mala cake - simple Hong Kong snack without oven
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Mala cake is a traditional Cantonese tea house snack. It was originally a favorite snack of Malays in Singapore. It was originally called Mala cake. Later, it was spread to Hong Kong and Guangdong. It was called Mala cake in Guangdong dialect. The authentic Marla cake tastes very soft. It won't feel dry or greasy if you eat it more. Today's Mala cake is very soft. Because the yeast is used to ferment, the application of baking powder is reduced, which is healthier and tastes better. You can have a try.
Cooking ingredients
Cooking Steps
Step1:Put the brown sugar in the milk. Put it in the pot and bring it to a boil.
Step2:Let the milk brown sugar water cool to about the hand temperature. Add yeast and egg liquid. Stir well.
Step3:Mix the low gluten powder and milk powder evenly. Sift. Pour it into the liquid mixed in front of you several times. Mix it up and down evenly until there is no particle (remember not to draw circles so as to avoid the paste from getting cramped. The mixed paste is smooth and delicate. The paste drips and the 8 characters will not disappear immediately
Step4:Cover the batter with plastic wrap. Ferment it in a warm place for about 2 hours. Make it twice as big. There are many bubbles on the surface.
Step5:Pour the baking powder into the fermented batter and mix well.
Step6:Then pour in the melted butter. Mix well. Pour it into the mold. Fill it up to eight points (brush a layer of oil in the mold in advance for demoulding).
Step7:After boiling the water in the pot, put the batter mould on the steaming drawer. Steam for about 20 minutes (the specific time can be adjusted according to the mould size. The time of small mould can be shortened appropriately).
Step8:Steam it for a few minutes and then open the lid. Take it out and you can eat it.
Step9:Very, very soft.
Step10:You can also eat popular snacks in Hong Kong Style teahouses at home
Cooking tips:1. Brown sugar can be changed into white sugar. The color is light yellow. The amount of sugar can be increased or decreased according to personal preference. 2. Yeast can be added to Two point five G. no baking powder. The taste is very good. 3. I use milk powder instead of Jishi powder. Because I think milk powder is healthier. 4. Fermentation in place. Volume up to Two point five There are many bubbles on the surface. If the fermentation is not in place, the taste will be solid. If the fermentation is over done, the taste will be sour. 5. The mixing method is the same as that of the cake. It needs to be mixed up and down to prevent the paste from stringing and affecting the taste. There are skills in making delicious dishes.
