Ma Lai Kou 馬拉糕
Ever since tried the Ma Lai Kou 馬拉糕 from Tim Ho Wan, the memories of the fluffy and melt in your mouth Ma Lai Kou still fresh in my mind. It seem the yeast play an important role here to makes the cake fluffy.
There are two main different method
1) direct method, whisk the eggs and sugar (ribbon) stage, fold flour then oil - just like a sponge cake
2) another method is with the addition of yeast (I am using this method) for this post.
If you prefer direct / straight forward method / no yeast Ma Li Kou, you may refer to some of the following bloggers :
Minty's Kitchen
Cooking Crave
Father's Day pending post
- nothing fancy just Durian cream cake
There are two main different method
1) direct method, whisk the eggs and sugar (ribbon) stage, fold flour then oil - just like a sponge cake
2) another method is with the addition of yeast (I am using this method) for this post.
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150g Cake flour / HK Flour/ low protein flour
2Tbs Sugar
1 tsp instant yeast
75ml lukewarm water ( i increased to 100ml)
Method for starter
1. Mix all and let it fermented in fridge overnight (12 hours), i covered
with cling wrap.
2. I made my starter at night and mix with main the following morning
Note
I add a little more water about 1/4 cup as i find very difficult to combine the dough
B Main
180g brown sugar
35g custard powder 35g bread flour / high protein flour 2Tbs Milk powder 5 eggs 150g oil (i use 100g) 2 tsp alkaline (optional) (*egg mixture* mix and whisk the above) 1 1/2tsp baking powder 1/2 tsp baking soda Method
1. Remove the starter from fridge and mix with sugar
2. Then add in flour mixture. Use chopstick or if using mixer (use
dough hook)
3. Add in egg mixture gradually
4. Change to whisk, whisk in egg mixture until batter turn smooth
5. At this point, mine is a little lumpy so i sieve it
6. You may steam at this point (add the baking soda + baking
powder) then proceed steaming
7. Or you may wrap with cling n let it ferment again in fridge (24
hour) and bake the following day
8. Steam for 30 min
Note 1. I use 8" round pan for steaming. 2. For the 2nd attempt, i let the batter (starter + main) proof for 12-18 hour. The texture of the cake taste even fluffier |
If you prefer direct / straight forward method / no yeast Ma Li Kou, you may refer to some of the following bloggers :
Minty's Kitchen
Cooking Crave
Father's Day pending post
- nothing fancy just Durian cream cake
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