When it comes to Mala Cake, I believe Guangdong friends must not be unfamiliar with it, it is one of the common snacks in Cantonese morning tea, featuring fluffy and soft elasticity, although it is very similar to hairy cake, but a lot better than hairy cake, and the flavor can be comparable to cake. Did you know? In fact, the original Mala cake is called Malay cake, is a food from the Malay people in Singapore, before it was introduced into Guangdong, China, because of the dialect, so it was verbalized into Mala cake.

Mala cake in Cantonese morning tea is considered one of the more popular snacks, the texture is fluffy like cake, sweet but not greasy, the aroma is overflowing, so that you eat on love, I personally have the good fortune to be in May last year when I traveled to Guangdong to eat a time, and come back to that flavor has been fond of, so their own home to figure out, access to a lot of information related to the production of a number of times in the failure to finally make a satisfactory finished product, had to be the first time, I have to make a good job. Finally made a satisfactory finished product, I have to say that this Mala cake is not only can be used as breakfast, but also as a snack, and healthy and nutritious.

It is believed that many friends have not eaten Cantonese morning tea Mala cake, right? Then today monkey sister will share the practice with you, today share the Mala cake practice is a modified version of the simpler, more suitable for home operation, and the production of the time, I used part of the fine sugar brown sugar as a substitute, so that the finished product is not only richer in nutrients, taste and color is also more awesome, just to the summer, this is a tasty and not hot snacks are definitely worth a try!

Brown Sugar Mala Cake

Required ingredients: 83g brown sugar, 36g granulated sugar, 283g boiling water, 4g high sugar-resistant yeast, 133g tapioca flour, 200g gluten-free flour, 4g non-aluminum baking powder, 1g baking soda, 17g corn oil

1, first of all, the brown sugar, granulated sugar and boiling water into a large bowl, stirring with a spoon until the brown sugar and sugar completely melted. melted, then set aside to cool. If you don't have brown sugar at home, you can use an equal amount of granulated sugar to replace it, but the finished product will taste slightly worse

2. When the sugar water is cooled down to a residual temperature, add the high-sugar-resistant yeast and stir it until it melts, and be sure to let it cool down to a residual temperature before you add the yeast because the temperature is too high and it's easy to scald the yeast to death, in addition to the yeast used here must be baking! With high sugar-resistant yeast, the market to do buns buns with yeast is not, because today's mara cake sugar content is too high, ordinary yeast is unable to ferment successfully

3, and then sifted tapioca into the bowl of sugar water, with a hand whisk to fully mix well, and so stirred after the high-gluten flour is sifted in, continue to mix well. Warm tips, tapioca and gluten flour can not be added at the same time to mix, this is because tapioca is easy to precipitate clumps, so you must first melt, before adding gluten flour stirred

4, the final state of the final mixing is fine, no lumps, with the whisk to pick up some of the batter, when the drop down, it is a thick flow of the state. Different brands of flour absorb water differently, if you mix the batter is too thick to flow smoothly, then you can add 10 to 20 grams of water into the appropriate amount

5, will be mixed after the batter poured into a larger pot, so that the fermentation, and then cover it with plastic wrap, with a toothpick in the plastic wrap a few holes, no plastic wrap to get a lid on the lid is also OK

6, Send into the oven, select the fermentation gear, fermentation for about 25 minutes. If you don't have an oven at home, you can also ferment at room temperature, and the weather has been hot lately, but if you ferment at room temperature, it may take a little longer

7, ferment to double the size of the batter can be taken out, you can see that the fermented batter will be dense with small bubbles, and the fermentation time is not absolute, as long as the fermentation time to double the size of the batter can be

8, and then add the aluminum-free baking powder and baking soda to the batter. Aluminum baking powder and baking soda, mix well with a hand whisk

9, pour in corn oil, continue to mix well, stirring until completely defoamed until, be sure to the first fermentation of air bubbles to all stirred, so that the finished product does not have a large steamed pores, the texture will also be more delicate.

10, prepare a 6-inch round mold, mold pad on the greaseproof paper, no greaseproof paper, brush the oil can also be used, because I use a living bottom mold, so in the mold wrapped in a layer of tinfoil, which prevents the bottom of the mold into the water.

11, the batter poured into the mold, and then the mold on the counter a few shakes, shocked after the room temperature stand 5 minutes, 5 minutes after the cold water on the pot steaming, high heat boil to medium heat steam for 30 minutes

12, steamed brown sugar Mala cake must be completely cooled, before you can cut the pieces, otherwise the hot cut, not only the organization does not look good, but also prone to sticking to the knife. Want to eat Mala cake to learn this method is enough, fluffy soft not collapse, than the teahouse to buy delicious

Tips:

1, this recipe seems to be a lot of sugar, but in fact, the flavor, sweetness just good, so the production of the time do not reduce the sugar, or you can not eat what sweetness

2, tapioca can not be replaced by other starch because the tapioca is to make the final Q-bomb, but it is also the best way to make the product. Tapioca is the key ingredient to make the finished product Q pop, so there is no substitute