Is mara cake a hair product?

Mala cake does not belong to hairy food.

Mala cake is a pastry made from flour, old leaven, eggs, sugar, custard powder (spice powder), alkali, baking powder and cooked lard.

Name Traceability:

Mala cake was originally a favorite food of the Malay people in Singapore, originally called "Malay cake", and then imported to Hong Kong, Guangdong area, and then called "Mala cake" by the Cantonese dialect. In fact, the appearance of the Mala cake is very ordinary, not much different from the average cake on the market, but its method of production and texture is worth learning.

Because it is a fermented noodle product, it is characterized by a fluffy and lubricious texture.

Mala cake, one of the common snacks in Cantonese teahouses, is characterized by, among other things, three layers of air holes, with the top layer being straight while the lower layer is horizontal, which is considered a kind of cake.

The authentic mala cake is made from a mixture of flour, eggs, lard and butter that is fermented for three days and then steamed in a steamer. In teahouses, mala cake is usually made into a large round shape and cut into small pieces for sale.

Malagao is golden yellow in color and is very fluffy and soft when eaten fresh, with a slight aroma. If it is fermented enough, it will turn dark brown in color. There is also a simple method of making malagao that uses brown sugar and does not require fermentation, but it is slightly less fluffy.

Mala cake is a traditional Cantonese teahouse snack, or Hong Kong style, also known as "old-fashioned" ma-la-goo (古法).

Features:

Mala cake is fluffy, soft like a sponge, with the flavor of egg cake, somewhat similar to muffin, but fluffier than muffin. The easy way to make Mala Cake, which is popular on the internet, is to use yellow sugar and alkaline water, and improve the way of making muffins by omitting the use of lard and the fermentation process, which saves time, but is not as fluffy as the real Mala Cake, and it feels like the difference between artificial sponges and real sponges.

Because of the shape of the steamer, both the steamed bun and the steamed cake will have the phenomenon of "pouring sweat", which will make the surface of the bun or the cake wet, and make the deliciousness greatly reduced, therefore, after steaming the Mala Cake, you can cut it into more than ten pieces in one bottom, and the general public love to eat Mala Cake in the periphery, and the center of the several pieces will be no one asked for it.

Reference: Baidu Encyclopedia - Mala Cake