Mala cake with chicken oil

Mala cake with chicken oil

Introduction:

"Mala cake used to be a favorite food of Malay people in Singapore. Its original name was Mala cake. Later, it was introduced into Hong Kong and Guangdong, and was called Mala cake by Guangdong dialect. It is a common variety of Cantonese morning tea, with fragrant chicken oil, golden color, soft and smooth texture, and soft and dense entrance."

Production steps:

Step 1: pour all the materials into the mixing basin and stir them into a smooth paste

Step 2: apply oil on the bottom and around of the plate, and pour the batter into it

Step 3: steam over high heat for 30 minutes

Step 4: draw a circle around the pot with a knife

Step 5: change the knife to disk after cooling

Materials required:

Chicken oil: 25g

Medium gluten flour: 100g

Milk: 100g

Egg: 50g

Sugar: 75g

Custard powder: 7g

Baking powder: 7g

Note: the proportion of yolk in the egg liquid should be higher. I used two yolks and one egg white, so that the finished product is golden and the color is more beautiful

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: milk flavor