Mala cake is one of the common dim sum in Guangdong tea houses, and the newly cooked mala cake is soft and sweet, very delicious. The soft and sweet texture of the mara cake is a combination of cake, which can be said to be a steamed cake without an oven.
Authentic mala cakes are troublesome to make, and the fermentation of the batter alone takes 3 days, making it very difficult for the family to make. The simple version of the mara cake is easy to make, from the beginning of the production to the table a total of one hour, and there is no need to beat eggs, let alone send egg whites, and it will definitely not be "mad" like making a chiffon cake. For friends who don't have an oven at home, it's too easy to replace the cake with it.
Put the cold mara cake back to the pot to heat up, and the effect of just coming out of the pot is the same, making breakfast children are the favorite. Guangdong is using mara cake for morning tea, northerners use mara cake for afternoon tea, anyway, they are all eating! Hahaha
The production of mala cake, grasp these 3 steps, do not need the oven to easily do!
【Material】
Arowana low gluten flour 125 g, egg 2 pieces, sugar 55 g, aluminum-free baking powder 3 g, unscented vegetable oil 25 g, milk 85 g
Mold: 6 inch solid bottom cake mold (bottom with eyes)
【Production process】
1, prepare the materials to be used, the materials are at room temperature, white sugar can use brown sugar, the amount should be a little more, because brown sugar is not too sweet, made of brown sugar is brown sugar Mara cake.
2, 2 eggs beaten and stirred well, add sugar (caster sugar, cotton sugar can be), milk continue to stir well.
3. Mix low powder and baking powder into egg mixture. Sieved to make the texture softer and the batter not to get knotted.
4, use your hands to stir up and down the batter, remember to draw circles to stir, the dough will not be fluffy. After stirring, the dough will have small bumps, which can be sieved and finally mixed with vegetable oil. The batter after stirring should not be too thin or too thick, just like in the picture. If the batter is too thin, put a little flour, and if the batter is too thick, put a little milk. Let the batter sit for about half an hour after stirring.
5, the mold I use is special for evaporation cake, there are ventilation holes at the bottom, and a large piece of oil paper is laid in the mold to avoid the batter from leaking out.
6, put enough water into the steamer to boil, the mold into the steamer grate, steam on medium and high heat, the heat is not too big, steam for 30 minutes.
7: Wrap the lid in gauze to avoid water dripping on the dough during steaming.
8: Take it out immediately after turning off the heat, and take out the dough with the oil paper. Eat hot, fluffy and sweet. After cooling the mala cake, it is as delicious as heating it up.
Tips:
1, stir the batter must be left to stand for half an hour, standing is only to make the batter better, because there is no yeast, so the batter will not expand and become larger.
2, mara cake steaming is afraid of dripping, if there is a bamboo steamer that is the best, steaming when covered with a lid. If not, wrap the lid of the pot with a piece of gauze. The mold I used was deeper, and it wasn't full after steaming.
3, mara cake can be steamed in a bowl, a deeper plate or cake mold, spread with oil paper just for convenience.
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