Cantonese steamed sponge cake (Ma Lai Go) 馬拉糕 DIM SUM

Ma Lai Go is a steamed chinese cake that is popular in south east asia. It is a sponge cake made with eggs and brown sugar. It is a dim sum, very soft but not too sweet. The name means Malay Cake which makes it seem like it originates in Malaysia but it is very commom in cantonese Dim Sum culture.




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Ingredients:
1. 2 eggs
2. 120 gram = 4.23 oz fine brown sugar
3. 10 gram = 1 1/ 2 tbsp vanilla pudding powder, or custard powder
4. 100 gram= 3.5 oz flour
5. 50 ml= 1.7 fl oz milk
6. 3 tsp baking powder
7. 4 tsp carbonated water
8. 1/2 tsp vanilla extract
9. 50 gram= 1.76 fl oz butter, melted in microwave

材料:
1. 2 只鷂旦
2. 120 克= 4.23 oz 黃糖, 最好用幼細, 容易溶
3. 10 克= 1 1/2 tbsp 雲呢拿布甸粉, 正式用吉士粉
4. 100 克= 3.5 oz 麵粉
5. 50 ml = 1.7 fl oz 鮮奶
6. 3 茶匙發粉
7. 4 茶匙有汽礦泉水
8. 半茶匙雲呢拿香液
9. 50 克= 1.76 fl oz 牛油, 微波爐溶

做法:
2 只旦用電機最高打3 分鍾後, 加入120 克黃糖, 用湯匙每次一湯匙加入打勻, 大約5 分後全部巳加入, 再打多3 分, ( 全程8 分要黃糖溶.)

10 克雲呢拿布甸粉加入100 克麵粉濾過後, 加入旦料用膠板輕力打圓形方向轉30 次後, 再加入50 ml 鮮奶, 做剛才動作打圓形20 次, 要看沒有粒, 蓋保鮮紙休息2 小時.

先蒸籠水煲滾

4 茶匙有汽礦泉水 加入3 茶匙發粉內拌勻, 倒入粉料內, 用膠板輕力打圓形方向轉6 -7次後, 加入半荼匙雲呢拿香液和 50 克牛油, 微波爐溶, 用膠板輕力打圓形方向轉10 次.
倒入已放油紙的蒸器上.

蒸籠蓋放布隔著, 因有倒汗水令糕面濕和不好食.

大火蒸30 分後用竹簽捶入, 抽出乾淨就可以, 取出放架攤凍後切