Guo Chao Cantonese pastry

Mala Tang is a traditional Cantonese tea.

It's simple. You don't have to send it.

It can be cooked in ten minutes.

Not as complicated as cake.

But softer than cake.

Suitable for children and the elderly, delicious without getting angry.

It can be done in less than half an hour as breakfast.

The beautiful Malajan succeeded once.

? Malajan? Recipe Master @ Yin Fei 123 Eggs: Two.

Milk powder: 15g

Custard powder: Eight grams.

Fine sugar: 50g

Low gluten flour: 65g

Baking powder: 5g

Corn oil: 15g

Milk: 40-60ml

Tips (note before production)

Focus! ! ! Many people fail because they use refrigerated milk or eggs, which affects the expansion of baking powder. It is recommended to heat the milk until it is a little hot, and then pour in the corn oil. At this time, the liquid is warm, and baking powder is added. Other materials can be placed in any order.

Custard powder: You can buy them in supermarkets or flour shops or online. It's not gelatin tablets or gelatin powder. Don't buy it wrong. If you change to milk powder, it won't be so delicious, because custard powder, which was used to add the flavor of eggs and remove the fishy smell of eggs, has lost the characteristics of mala Tang.

This is the key to the successful climbing of spicy lamps, which can be bought online. Search for disposable tin foil lamp, and recommend to buy model B 104. The amount of two eggs can reach seven spicy lamps (note: steaming with metal egg tart mold is not high, and the finished product is tight, fluffy and not delicious. This mold can also be used to hold snow girl and alms cake.

Lazy but not sifting.

There is not enough oil in the tin foil cup.

If the mold is reused, it must not be deformed, and it can only be reused after being washed and dried with water.

There is not enough steam in the steamer, and the lid is not tightly covered.

Open the lid halfway, causing it to retract. After steaming, if the lid is opened too hard, it will retract.

The mud didn't stand still.

The consistency of the stirred batter is not enough. If two eggs are shelled, add up to 100g, and 40ml of milk is enough. If the eggs are small, make up according to this ratio. If you want to make a brown sugar version, just change the fine sugar into the same amount of brown sugar.

First, mix the eggs, milk powder, custard powder and fine sugar together.

Custard powder is difficult to melt, it doesn't matter, you can finally sieve it.

Add corn oil and milk, first add 40 ml of milk.

Add low-gluten flour and baking powder. If the paste is too thick, you can add 10-20 ml milk to stir the paste (note: the paste is too thin. If two eggs are shelled, it will add up to about 100g, and 40ml milk will be enough).

Sieve, but sieving will make the batter not climb high, and then let it stand for five to ten minutes.

The mold should be oiled evenly. It can be soaked in corn oil and taken out, or brushed with a brush. I like to oil it in this inclined way. The mold does not need to be cleaned and can be reused without deformation, but it must be cleaned and dried in water.

Pour the static slurry into the mold, it will be full, but not too full. If it is too full, it will overflow half. If there are bubbles, you can poke them with a toothpick and decorate them with medlar.

Boil the water and steam it for ten minutes, and the steam will climb higher. You can't lift the lid half-way. You can eat it after steaming. You don't need to stew for a few minutes, and it won't retract (note: when opening the lid, you should slowly open it, pay attention to dripping water, and don't use a female man to lift the crown, because it is not good to retract it when opening it).

The super cute Marazhan Cheng leaps high. Super delicious Cantonese spicy lamp, no need to send away, delicate and soft taste, very simple to do.