Super-sweety-sweety red maras
By VicentaLakin
Maracamole is a traditional wide-style teahouse snack, which was once a favorite of the Malays in Singapore and was originally named Malai. It was later passed on to Hong Kong and Guangdong, where it was called "mara cake". It's so soft to eat and not feel dry. It's very soft. Because yeasts are used to ferment, which reduces the use of pollen, makes it healthier and tastes better. You can try it。
Recipe Recommendations
- pure milk 85g
- low-gluten flour 85g
- brown sugar 65g
- eggs of 2
- milk powder 25g
- unsalted animal butter 20g
- sugar-tolerant yeast 1.5G
- Aluminum-free baking powder 3.5G
- sweetening
- steamed
- several hours
- simple
Steps for Super-sweety-sweety red maras
1
Red sugar pours into milk, boils in the pot, melts red sugar。
2
When the milky red sugar water cools up to the same temperature as the hand, the yeast and the egg fluid are added and the mix is even。
3
Low-band powder and milk powder are evenly mixed and filtered. In several times, they fall into mixed liquids in front of them, evening up and down to the point where they are non-particle-free (note that do not draw rings so that the face is sprawled, the face is smooth and thin, and the face drops eight words will not disappear immediately)。
4
The paste covers the film and ferments it in warm for about two hours, which is twice the size of the surface, with many bubbles。
5
The fermented paste pours into the puff, evenly blended。
6
It is then poured into melted butter (butter melts first), evenly mixed into the moulds, and can be filled with eight cents (with a prior coating of oil in the moulds, easily demouled)。
7
When the water in the pan is boiled, it is placed on the steambox with a dry-faced mold, which is evaporated for about 20 minutes by fire (the exact time can be adjusted to the size of the mould, and the small mould can be reduced to an appropriate time)。
8
When you're dry, you can eat it。
9
Very, very soft
10
At home, you can eat people in Hong Kong teahousesSuper-sweety-sweety red maras Make Tips
1. Brown sugar can be substituted with white sugar, resulting in a pale yellow color; the amount of sugar can be adjusted to personal preference.
2. I replaced custard powder with milk powder, as I believe milk powder is a relatively healthier option.
3. Ensure the dough is properly fermented; if under-fermented, it will not rise and the texture will be dense, while over-fermentation will result in a sour taste.
4. Use the same folding technique as for cakes, folding up and down to prevent the batter from developing gluten and affecting the texture.