Mala Cake

Overview

A classic Cantonese teahouse noodle, it is loved by everyone because of its golden color, very fluffy and soft when eaten fresh, and a slight fragrance. This is also a snack that cats have loved since childhood. In the past, my mother would make a large portion every time, and I couldn't finish it at one meal. Even if it is eaten cold, it is very delicious. It also has a chewy and chewy texture. You don't even have to steam it again. You can just grab a piece and go out. It's delicious and worry-free.

Tags

• pastries
• baking
• pasta
• children
• afternoon tea
• hong kong food
• baking powder
• butter
• egg
• low gluten flour
• sugar
• milk

Ingredients

Steps

1. 1 Weigh your ingredients.

   

2. 2 Put the flour into a bowl, add the sugar and mix well.

   

3. 3 Add milk.

   

4. 4 eggs.

   

5. 5 .Stir until the sugar is completely melted and the batter is smooth and grain-free, and the batter appears in a layered state when dripping. At this time, let the batter rest for 2 hours to relax.

   

6. 6 After 2 hours, add melted butter to the batter and mix well.

   

7. 7 Add a little water to the baking powder and mix well, then add it to the batter and mix evenly.

   

8. 8 Pour it into the mold. What should be noted here is that it is best to use a non-stick mold. If not, put a piece of oil paper in the mold or brush a thin layer of oil to prevent it from sticking to the bottom later.

   

9. 9 After the water in the pot boils, put it in the pot and steam it for 30 minutes. When uncovering the lid, be careful to let sweat drip on the surface of the cake, which will affect the taste.