Mala cake was originally a favorite food of Malays in Singapore. It was originally called "Mala cake", but it was introduced to Hong Kong and Guangdong before being called "Mala cake" in Guangdong dialect. In fact, the shape of Mala cake is very ordinary, which is not much different from ordinary cakes on the market, but its preparation method and texture are worth learning. Because it is a fermented flour product, it has the characteristics of soft and smooth taste.

raw materials: 5g of high-gluten flour, 75g of sugar, 5g of custard powder, 35g of milk powder, 35g of egg liquid, 8 baking powders, 12g of chicken oil, 15g of Chencun water and a little salad oil

Method:

1? Sieving flour, mixing with milk powder, custard powder, baking powder, etc. to form dry powder; Take a bottomless cake basin and coat the inner wall with salad oil, then put it into a steamer, pad the bottom and the inner wall with oil paper, and then brush a little salad oil on the oil paper.

２? Put the dough and sugar into a blender and stir until the sugar melts, then pour the egg liquid into the blender twice and mix well. Then add the dry powder and stir well. After filtering out the undisrupted flour seeds with a leaky spoon, put the flour paste into a basin, seal it with plastic wrap, and let it stand for fermentation.

３? When the cake pulp swells slightly, uniform pores appear on the surface, and the sour taste after fermentation can be smelled, you can add melted chicken oil and proper amount of Chencun water and mix well. Finally, pour it into the cake basin, steam it in a cage for about 25 minutes until it is cooked, take it out and cool it, and change it into 16 pieces with a cake knife.

the following problems should be paid attention to in the production:

1? The old flour and sugar must be beaten evenly before adding the egg liquid, otherwise the old flour is not easy to break up, and many small pimples will be produced, which will affect the taste.

２? If the cake slurry is not fermented enough, cracks will rise in the middle when it is steamed in the upper cage; If you ferment too much, the surface will wrinkle and collapse. In the case of high temperature in summer, it usually takes 2 minutes to ferment, and it takes 2 ~ 3 hours in winter. Producers can judge by looking, listening, and trying.

３? According to the sour taste of the cake pulp, add Chencun water. When the amount of scooped water is too much, the color of the steamed cake is often too yellow, and it may even turn yellow-brown; If the quantity is too small, the color will appear too light.

４? Steamed butter can also be used instead of melted chicken oil.

On the basis of making Mala cake, other varieties can be made. If you sprinkle some cooked pine nuts on the surface before steaming in the upper cage, it will become a "pine nut mala cake"; If it is put in a plum blossom cup and steamed in a cage, it becomes a "mala cup"; If corn flour is used instead of high gluten flour and tender corn kernels are added, corn cake can be made.