![]() ![]() The Ma Lai Gao is dark brown because of the addition of brown sugar, it is easy to make, as long as you like to eat it and try it a few times, it will be successful. Baking powder and baking powder are the most important things to make Ma Lai Gaos well, both of which determine whether the Ma Lai Gaos are soft, and they need to be heated with high heat when steaming. It has many similarities with cakes, but the production cost is lower than that of cakes, and the practice of Ma Lai Gaos is simple, we can make it at home, and everyone can learn it. ![]() The Ma Lai Gao is very fluffy, soft like a sponge, tastes like a Chinese chicken cake, and is similar to a sponge cake. And the fully fermented Ma Lai Gao is dark brown, which makes people very appetizing after seeing it. ![]() The Ma Lai Gao is fermented and tastes very soft, waxy and sweet. Its appearance is very common, and it is very similar to Chinese cakes, but there are many differences in the production method. Ma Lai Gao is a special food in Singapore, and later became very popular in Guangdong, China. Recommend value:0-3(Try to avoid eating),4-6(Control eating less),7-8(No effect),9-10(Eat more) 10、Recipe related knowledge 7、Nutrient Content ContentĬhinese Fish Soup,Chinese Almond Tofu, Osmanthus Tea The bottom of the cake mold can be removed or not, and the result will not be affected.ģ、 If you don’t like the taste of yeast powder, you can just use baking powder, the effect is also good. ![]() Stirring quickly will easily affect the soft taste and cause the cake to collapse.Ģ、 It is not necessary to use a steamer for steaming Ma Lai Gaos, just a household steamer. 6、Important Tipsġ、 Don’t stir the batter too fast. 3、Cooking Difficulty Difficulty(1-10)ġ、Today we will make Ma Lai Gao,First prepare a pot of boiling water,30 g butter in a glass,Put the glass into boiling water and melt the butter.ĥ、Add 130 g brown sugar,Sweetness can be adjusted according to personal preference,It is recommended to add brown sugar to liquid ingredients,Easier to stir and melt.Ħ、Prepare 150 grams of low-gluten flour,Add 1 spoon of baking powder, 1/4 spoon of salt, 1 spoon of yeast powder,After mixing the above ingredients evenly,Pour them into the liquid ingredients slowly in two times.ħ、Stir slowly evenly,The cake requires a soft texture,Quick stirring easily affects the soft taste,Will also cause the cake to collapse,Stir until there are no large particles.ĩ、Close the lid,Let the batter rise for 1.5 hours,Boil a pot of water when it is about to ferment,Because after that we have to steam it for 30 minutes.ġ0、Then prepare baking paper and cake mold,Lay the baking paper in the mold,I use a 7-inch cake mold.ġ1、Gently stir the fermented batter,Remove some big bubbles.ġ3、Put the mold in the steamer and steam on medium heat for 30 minutes.ġ4、Don’t open the lid immediately after steaming,Turn off the heat and simmer for 5 minutes,Let the temperature in the pot drop slightly,This can prevent the cake from shrinking due to cold air when the lid is opened immediately.ġ5、The freshly steamed Ma Lai Gao is very springy,It tastes soft and sweet. Some friends will add jujube to it to taste more unique. If the fermentation time is longer, the color will be darker. The Ma Lai Gao I made today will be fermented for 1.5 hours. If it is fully fermented, the color of the mara cake will become dark brown. Mara cakes are golden brown, very fluffy and soft when eaten fresh, with a slight fragrance. Ma Lai Gao is a very famous delicacy in Southeast Asia. ![]()
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