Mala cake was originally a favorite food of the Malay people in Singapore, originally called "Malay cake", and later introduced to Hong Kong, Guangdong area, and then called "Mala cake" by the Cantonese dialect.
In fact, the appearance of Mala Cake is very ordinary, not much different from the average cake on the market, but its method of production and texture is worth learning. As it is a fermented flour product, it is characterized by a fluffy and lubricious texture.
Ingredients: 500 grams of old flour 75 grams of high-gluten flour 500 grams of sugar 35 grams of custard powder 35 grams of milk powder 35 grams of egg wash 8 baking powder 12 grams of chicken oil 150 grams of Chen Chun San water moderate amount of salad oil a little bit of method: 1? Put a bottomless cake pan and coat the inside with salad oil, then put it into a steamer basket and put greaseproof paper on the bottom and inside walls, then brush a little salad oil on the greaseproof paper. 2) Put the flour and sugar into a mixer and stir until the sugar dissolves, then pour the egg mixture into the mixer in two batches and stir well.
Then add the dry flour and stir well, and then filter out the seeds with a tightly closed spoon, put the batter into a bowl and seal with plastic wrap, and leave it to ferment. 3, to be slightly swollen cake pulp, the surface of the uniform small air holes, and can smell the fermentation of the sour taste, you can add the chicken oil and the appropriate amount of Chenchun water to stir, and finally poured into the cake basin, on the cage with a high flame steaming for about 25 minutes until cooked, remove the cooled down, with a cake knife into 16 pieces, that is, into.
The production should also pay attention to the following aspects of the problem: 1?The old flour and sugar must be stirred before adding egg liquid, otherwise the old flour is not easy to break up, but also produces a lot of small lumps, affecting the taste. 2?If the cake batter is fermented, the cake will be made into a cake. 2?If the cake paste fermentation is not enough, on the cage steamed, the center will be bulging cracks; fermentation is too much, the surface will be wrinkled skin collapsed.
In the case of higher temperatures in summer, the general fermentation of 20 minutes can be, winter needs to be fermented 2 ~ 3 hours. The producer can judge by one look, two smells and three tests.
3? According to the strength of the sour taste of the cake paste to add Chenchun spout. Alkaline water is too much, often steamed cake color is too yellow, and may even become yellow-brown; amount is too small, the color will appear too light.
4. You can also use steamed butter instead of chicken fat. On the basis of the production of "Mala cake", you can also make other varieties.
Such as in the cage before steaming, sprinkle some cooked pine nuts on the surface, it became "pine nuts Mala cake"; such as mounted in the plum blossoms on the steam, it became "Mala marzipan"; if you use cornmeal instead of gluten-free flour, and then add tender corn kernels, you can The first thing you need to do is to make a corn cake.
Mara cake practices and recipes
Mara cake practices Ingredients: 125 grams of low-gluten flour, 80 grams of brown sugar, milk (room temperature) 85 grams of eggs (room temperature) 2, 7 grams of baking powder, 25g of unsalted butter 1, the steamer basket is lined with a piece of greaseproof paper, and then cut off the four sides of the edges of the untidy; 2, and then beat the eggs into the basin, and then use a mixer to beat the eggs quickly; 3, add the milk, brown sugar and mix well. Add milk, brown sugar and mix well (here is powdered brown sugar, if you are using coarse or lumpy brown sugar, you need to heat the milk and then add brown sugar to the state of no particles); 4, sieve into the low gluten flour and baking powder, gently "Z" word mix well, do not overstir the batter, so as not to gluten the batter affects the texture.
5.
5, then add the melted butter and gently mix well. The finalized batter is more fluid, and the batter is fast falling.
6, finished batter, pour into the steamer, let stand for 10 minutes. 7, the steamer pot of water boiling steam, the steamer basket lid, into the steamer pot cover the lid steaming 25 minutes on high heat (the amount of water must be a one-time put enough to steam in the middle of the pot can not open the lid can not add water).
8, steamed without stewing, directly out of the pot can be. Eat not finished can be put in the refrigerator to save, to eat again when the heat.
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My mara cake do not have elasticity, will not be like a sponge, cake steamed half an hour feel not cooked,
soft sweet cake (mara cake) practice steps
1
flour into the container, put the yeast (150 grams of flour, probably put 2.5 grams of yeast).
2
Add milk and dough.
3
Until you knead a smooth dough, cover with plastic wrap and ferment for about 2 hours or so.
4
It is ready when the dough is double in size.
5
In the dough, pour in milk, brown sugar, baking soda (a little), egg, vegetable oil and mix well to make a batter, the batter is thin, better, eat more fluffy.
6
I will be part of the batter poured into the prepared mill, the other part of the bowl, into the pot with water and steam on high heat for 15 minutes.
7
Simmer a little and you can get out of the pot~
I want to learn to make horseshoe cake Mala cake and horseshoe cake may be two different kinds of pastries, I heard that the horseshoe cake is
Ingredients: 1. 500 grams of horseshoe flour (1 city catty) 2. 900 grams of sugar (1.8 city catty) 3. 2000 milliliters of clean water (about 8 bowls) 4. a little peanut oil Preparation: 1. 500 grams of horseshoe flour poured into a vessel. 1. 500 grams of horseshoe flour into the container, add 1125 milliliters (about 4 bowls of half) of water and stir and add a little peanut oil, this is the raw flour paste, to be used.
2. Put 125 ml (about half a bowl) of the stirred water chestnut flour paste in a bowl and set aside. 3. 3. 875 ml (about 3 ? bowls) of water in a pot to boil and add 900 grams of sugar (1.8 catties) and continue to boil.
4. Pour 125 ml (about half a bowl) of the water to be used into the boiling sugar water and stir, then stop. The cooked batter is now ready.
5. Pour the cooked vermicelli into the container of raw vermicelli and mix to form the vermicelli paste. 6. 6. will be raw and cooked batter poured into the cake plate in the pot has been boiled in the fire steam 30 minutes, remove, natural cold frozen can be.
Nanning, Guangxi Mala cake practice How to do Mala cake
Ingredients Low gluten flour 90g Tapioca starch 35g Milk powder 25g Milk 85g or water 80g Brown sugar 80g (like sweet can be added 5g sugar) Eggs 2 about 105g Yeast 2g Baking powder 3-4g Oil 10g-15g Brown sugar Mala cake (yeast Q tough version) practice I use Yunnan brown sugar brick, so the finished product. I used Yunnan brown sugar brick, the sweetness is average, so the finished product will not be too sweet, please according to their own brown sugar sweetness to increase or decrease the portion.
1. Milk with brown sugar heated to sugar melting, cooled to below 35 degrees, add yeast melting, mixed eggs, flour, milk powder stirred well, sieve, fermentation 2-3 hours 2. Add baking powder stirred well, and then add the oil mix (?). Stir here do not need to be afraid of defoaming, and even defoaming done out of the air holes will be delicate, try to stir to reply to the thin batter, nothing bubbles appropriate) poured into the mold, and then let it stand for 5-10 minutes (do not stir during the period) 3. boiling water after the pot steamed, high heat steaming for 30-35 minutes Due to the addition of tapioca, so out of the pot to five minutes on the demolding, with a non-stick mold should be demolded before it's too late to avoid the bottom of the water steam! smothered Tips Summary: 1. This yeast needs to be used to tolerate high sugar, and please determine the activity of the yeast before using. 2. brown sugar if you use other brands of brown sugar (such as Taikoo Brown Sugar), please reduce the amount of sugar, because the sweetness is higher than my Yunnan brown sugar.
You can also add some white sugar (white sugar is sweeter than brown sugar obviously) 3. Milk can be replaced by 80g of water. But add milk to make out more fragrant.
4. Be sure to sieve, otherwise it will be easy to have Ohta. 5. I use non-stick molds, if you use other molds, please brush the oil to prevent sticking, or pad greaseproof paper 6. The last batter mixing as much as possible to send a good bubble eliminated, so that the finished product than the air holes will be delicate, if you keep too many bubbles, the finished product is very large air holes, and the texture will be rough.
If you feel that some of the bubbles are still retained, you can choose to stir and steam directly, so as not to affect the organization of the fermentation over Cutting a good Mala cake should be covered with a lid, so as not to cut the surface of the evaporation of water dry Spring Festival is the most suitable for steaming a pot of brown sugar hair cake → red hot, hair hair hair! Tips 1. At first the batter will feel a little thin, but after the first fermentation, you will feel that the batter becomes thicker 2. the resting time is more than 20 minutes, otherwise the steamed tissue air holes will become bigger, it will not look good, and it is easy to have a precipitation. So it is appropriate to decide the time yourself according to the batter.