Super Soft Brown Sugar Mara Cake (yeast Version)~ You Can Eat Hong Kong-style Dim Sum at Home without The Need of An Oven

Name: Super Soft Brown Sugar Mara Cake (yeast Version)~ You Can Eat Hong Kong-style Dim Sum at Home without The Need of An Oven
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 85g Pure milk; 85g Low-gluten flour; 65g brown sugar; 2 pcs egg; 25g milk powder; 20g Unsalted animal butter; 1.5g High sugar tolerant yeast; 3.5g Aluminum-free baking powder

by Fall in love with baked oranges

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Mara cake is a traditional Cantonese tea house dim sum. It was originally a favorite of the Malays in Singapore. It was originally called Malay cake. It was later introduced to Hong Kong and Guangdong, and it was called "Mala Cake" by the Cantonese dialect. The authentic Mala cake has a very soft texture, and it won’t feel dry or greasy if you eat more.
The mara cake made today has a very soft texture! Because the yeast is used for fermentation, the application of baking powder is reduced, which makes it healthier and tastes better! You can give it a try. "

Ingredients

Super Soft Brown Sugar Mara Cake (yeast Version)~ You Can Eat Hong Kong-style Dim Sum at Home without The Need of An Oven

1. Pour the brown sugar into the milk, put it to a boil, melt the brown sugar.

Super Soft Brown Sugar Mara Cake (yeast Version)~ You Can Eat Hong Kong-style Dim Sum at Home without The Need of An Oven recipe

2. Let the milk and brown sugar water cool until it is about the same temperature as your hands, add yeast and egg liquid, and mix well.

3. Mix low-gluten powder and milk powder evenly and sieve. Pour into the previously mixed liquid several times, and mix up and down evenly until there are no particles (remember not to draw a circle to avoid the batter from becoming stiff, the mixed batter is smooth and delicate, the batter dripping and drawing 8 will not disappear immediately).

4. Cover the batter with plastic wrap and leave it in a warm place to ferment for about 2 hours until it is twice as big and there are many bubbles on the surface.

5. Pour baking powder into the fermented batter and stir evenly.

6. Then pour the melted butter (the butter is melted in water first), stir evenly, pour it into the mold, and it will be 80% full (brush the mold in advance with a layer of oil to facilitate demoulding).

7. After the water in the pot is boiled, put the mold with the batter on the steamer, and steam for about 20 minutes (the specific time can be adjusted according to the size of the mold, and the small mold can shorten the time appropriately).

8. After steaming, it will be stuffy for a few minutes and then open the lid, take it out and eat it.

9. Very very soft~

10. You can also eat the popular dim sum in Hong Kong-style teahouses at home~

Tips:
1. Brown sugar can be replaced with white sugar, the color is light yellow, and the amount of sugar can be increased or decreased according to personal preference.
2. I used milk powder instead of custard powder, because I think milk powder is healthier than custard powder.
3. Fermentation must be in place. If it is not fermented, it will not taste good. If it is overfermented, it will taste sour.
4. The mixing technique is the same as that of the cake. It should be mixed up and down to prevent the batter from becoming gluten and affecting the taste.