Brown sugar Mala cake(guang shi cha lou de ren qi dian xin hong tang ma la gao )

Brown sugar Mala cake

Introduction:

"Mala cake, English Name: Cantonese spongecake, is a traditional Cantonese tea house snack, while Hong Kong Mala cake, also known as ancient famara cake, is so delicious that many people are crazy about it. However, due to the time required for the production of ancient famara cake, it has gradually become rare. As for the origin of Mala cake, it is said that Mala cake was originally a kind of food loved by Malay people in Singapore. Its original name was Mala cake. Later, Mala cake was introduced into Hong Kong and Guangdong, and it was called Mala cake in Guangdong dialect. In fact, the shape of Mala cake is very common, which is not much different from the ordinary cakes on the market, but its making method and texture are different from the traditional Western baking cake. Because it is a fermented flour product, it has the characteristics of softer and smoother taste. "

Production steps:

Step 1: 3 eggs, 100g brown sugar, 125g low gluten flour, 1 / 2 tsp Baking soda, 150g lard.

Step 2: put the eggs in the egg beater, use the electric beater to beat the eggs at a low speed, and then add brown sugar to beat them at a high speed until the egg paste dropped by lifting the beater will not disappear immediately, and clear lines can be drawn on the surface of the egg paste in the basin (the whole beating process takes about 15-20 minutes).

Step 3: pour the melted lard into the egg liquid in two or three times, and beat it evenly with the egg beater. Pay attention to beat it well every time, and then add the oil for the second time to avoid the separation of water and oil. If you don't like the taste of lard, you can use butter instead.

Step 4: pour in the sifted flour, baking powder and baking soda, mix well with a rubber scraper, and try not to make circles.

Step 5: pad tin foil or oil paper on the bottom of the mold, pour the batter into the mold, flat the surface, wrap it with preservative film and put it in the refrigerator for low-temperature fermentation. If you have time, it can be sent for three days, but if you don't have time, it can be sent for 12 hours. The longer the time, the darker the color. I have no patience, only sent for 12 hours, so the color is not very dark.

Step 6: finally, steam the batter together with the mold in the steamer. First turn on the low heat, then turn to the high heat. The total time is about 30 minutes.

Materials required:

Gluten: 125g

Bubble: 1 / 2 teaspoon

Baking soda: 1 / 2 teaspoon

Eggs: 3

Lard: 150g

Brown sugar: 100g

Note: when eating, cut the mold into diamond pieces. Mala cake is comparable to cake, but its cost is lower than cake. It has beautiful color, soft and sweet smell, and the q-moistening taste that cakes don't have. That's why this traditional snack is so popular. Like a friend quickly to try it, not only sweet and delicious, but also iron and blood, especially suitable for menstrual female friends Oh!

Production difficulty: ordinary

Process: steaming

Production time: one day

Taste: sweet

Chinese PinYin : Guang Shi Cha Lou De Ren Qi Dian Xin Hong Tang Ma La Gao