Mala cake, soft and elastic, sweet and delicate, and the general hair cake is not the same practice ?
First weighed, hot boiling water and brown sugar white sugar stirring, melting, cool some.
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After cooling sift into the powder (except baking powder) mixed and stirred, do not mind the trouble can be sifted again.
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The state after mixing well, smooth, no dry powder, no lumps.
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Winter: put in a warm place sealed fermentation about 1 hour, (I use the oven fermentation function at 37 degrees, fermentation 50 minutes, the bottom of the oven to put a pan of hot water), summer weather is hot: room temperature wrapped in plastic wrap fermentation about 30-40 minutes.
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After fermentation is such a state, bubbling, exhaust mixing will see a lot of internal bubbles and fermentation of filamentous, this is a relatively thin batter, will not be as hairy so swell.
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Tap the picture to see the steps
Top left 1: weigh the baking powder in a small bowl.
Upper right 2: Pour a small amount of batter into the small bowl and mix well before pouring it back into the large bowl and mixing.
Lower left 3: Add corn oil/coconut oil and stir.
Lower right 4: Stir and pour into a large pan to shake out any air bubbles.
Note: Make sure to stir until there are no air bubbles before steaming, and after stirring, pour into the pan on high and run a bamboo skewer or toothpick over the surface of the batter a few times and vibrate a few times before adding it to the pan, and it will steam out with fewer large air holes and be a bit more delicate.
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No need to secondary fermentation, do not stay, direct boiling water steaming, medium-high heat for 26 minutes, simmer for 5 minutes, then open the lid. Remove from pan, let cool and unmold, cut and serve.
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Anxious can use a spatula to scrape a circle, and then with a hand resting on the front, tear off the greaseproof paper, hair on the rack to dissipate the heat very quickly.
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Cut with a bread knife to dissipate the heat, you can also cool before cutting.
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Look at the cut surface, very fine air holes, very small holes, not as big as the hairy cake, no sediment at the bottom because it is cooked through.
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That's how it's cut, good looking and delicious. (We recommend to cut it when it's cool, it looks good, hot and sticky, don't be too hasty for the sake of accomplishment)
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Each piece of the air holes are even and elastic.
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The elasticity is very good, bouncy, soft and sticky.
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This is all the ingredients multiplied by 2. 28 x 28 x 3 cm gold plate was used, just one plate.
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This silicone mat is quite convenient, do not need to lay greaseproof paper, just lay this, do not need to brush the oil.
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The cut surface is still so good, slightly large air holes is okay, does not affect the taste.