Hong Kong Style Mala cake(gang shi ma la gao )

Hong Kong Style Mala cake

Introduction:

"Mala cake", English Name: Cantonese spongecake, is a traditional Cantonese tea house snack. It used to be a favorite food of Malay people in Singapore. Its original name was "Mala cake". Later, it was introduced into Hong Kong and Guangdong, and it was called "Mala cake" in Guangdong dialect. This snack does not need an oven or an electric egg beater, so there is no limitation of tools. I recommend it to you. Hong Kong Style Mala cake is also called ancient famara cake. The earliest ancient famara cake was made by mixing flour, eggs, lard and butter for three days, and finally steamed in a steamer. The Mala cake in the building is usually made into a large round shape and cut into small pieces for sale. Mala cake is golden yellow, very fluffy and soft when eaten fresh, with a slight fragrance. It has the softness of sponge and the smell of chicken cake. It is similar to muffin but softer than muffin. Mala cake is as beautiful as cake, but its cost is much lower than cake. "

Production steps:

Materials required:

Native eggs: two

Low gluten flour: 130g

Lard: 30g

Milk: 100g

Baking powder: 7g

Sugar: 70g

matters needing attention:

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Gang Shi Ma La Gao