Mala cake, which is softer than a sponge, can be made with flour, is soft and elastic, and it is full when eaten for breakfast. My daughter loves to eat mala cake, and every time I steam a large plate, they can solve it in a day, and they say that the mala cake made by their mother is as delicious as the mala cake sold in the cake shop. The horse-drawn cake sold by the cake shop costs about 16 yuan a pound, and the cost of making it at home is only about 2 yuan, the method is very simple, and you can save a lot of money by making it clean and hygienic. Brown sugar mala cake, this is the traditional Cantonese tea house dim sum, the organization of the mala cake is particularly delicate, the cut surface is like a sponge, eat a bite is enjoyable, this mala cake is super soft, even an 80-year-old toothless grandmother can bite.
Prepare the ingredients:
Brown sugar, boiled water, yeast powder, all-purpose flour, tapioca starch, aluminum-free baking powder, corn oil
How:
1. This is 150g of brown sugar cubes, if you don't have it, you can use brown sugar instead, put 450g of boiling water, brown sugar water slightly cooled, add 4g of high sugar resistant yeast powder, a small number of times put 250g of all-purpose flour, and then put 200g of tapioca starch, can increase the feeling of Q bomb, flour meets water, will be particularly easy to pimples, we can take an egg pump, continue to stir, slowly you will find that this batter becomes particularly delicate, the surface is sealed with plastic wrap, Then put it in a warm place to ferment.
2. Fermentation for an hour, the batter has been completely ready, the volume has become larger, and a lot of small bubbles, at this time we need to exhaust more, with egg pumping and stirring several times, the gas produced by fermentation inside is completely discharged, in order to shorten the time, no need for secondary feeding, here we can put 4g of aluminum-free baking powder, and then put 20g of corn oil, mix thoroughly.
3. After stirring, pour directly into the oiled mold, shake it twice, shake it out the big bubbles inside, boil a pot of boiling water in advance, put this batter directly on it, steam for 30 minutes, simmer for 3 minutes and get out of the pot.
4. After a little cooling, take a cup and demold it directly.
5. Cut open with a knife and serve.
6. It really feels like a big sponge to the touch, but this is a brown sugar flavored sponge that can be eaten, the pores are evenly and full, and the elasticity is also very large when pinched, which is very good to eat as breakfast.