Cantonese style teahouse dim sum, purple sweet potato Mala Cake

Overview

Mara cake is a traditional Cantonese tea house snack. When I was a child, I often talked about eating cake. In fact, the ingredients are basically the same as cakes, but the steaming method is used, which makes it delicious and not irritating, and ovens were not popular in the past. The mala cake is very fluffy, soft and has a light wheat aroma. The Purple Sweet Potato Mala Cake has been improved again. Compared with the traditional Mala Cake, it has more purple sweet potatoes and less sugar. It is healthier, low in fat and sugar. Delicious cake that doesn’t get irritating

Tags

• pastries
• baking powder
• corn oil
• flour
• free range eggs
• purple sweet potato
• white sugar
• water

Ingredients

Steps

1. 1 Prepare flour, purple sweet potato, free-range eggs, white sugar, corn oil and other ingredients;

   

2. 2 Steam purple sweet potatoes, peel them, break them into pieces, and mix well with sugar and corn oil;

   

3. 3 Separate the egg whites and egg yolks, add the egg yolks to the purple sweet potato basin and mix well;

   

4. 4 Sift together flour and baking powder;

   

5. 5 Add the sifted flour and water to the purple sweet potato and egg yolk bowl and mix well;

   

6. 6 Beat egg whites until dry foam;

   

7. 7 Add the beaten egg white to the purple sweet potato batter and mix well; PS: Do not mix hard to avoid mixing out gluten

   

8. 8 Apply oil to the inner wall of the basin, pour the batter into it, and tap it lightly a few times to reduce the pores;

   

9. 9 Boil water, put it into a steamer separated by water, steam over high heat for 30 minutes, turn off the heat and simmer for 3 minutes before opening the lid;

   

10. 10 Let cool, invert, unmold, and cut into pieces