Maracon
By VicentaLakin
I went on a trip to Guangzhou, had breakfast with my sister's family in the teahouse and had a favorite snack, that's Marafé. This pastry is a bit like rice cake, but it's softer and softer than rice cake, and it smells light. When I was a standard eater, I came back to study the Maracon practice so I could do it whenever I wanted. The real maras are made of flour, eggs, pig oil, butter and fermentation for three days and lastly in a steam cage, which is more time-consuming. I've improved it. It's made of low-wield flour, pig oil, eggs, milk, and so on
Recipe Recommendations
- low-gluten flour 140g
- milk 100g
- white sugar 70g
- eggs of 2
- lard 30g
- Aluminum-free baking powder 3g
- sweetening
- steamed
- half an hour
- simple
Steps for Maracon
1
Get ready to eat. I'm using this low-fried flour that's fine and loose. It's good
2
i used two eggs for the hull of 83g
3
Thermal insulation is mixed with sugar to the full melting
4
(b) Continued insulation of the insulated water into fully melted pig oils, evenly mixed and unoiled
5
(b) Low-banded flour and powdered powder, which are sifted into fine paste with a razor
6
(b) Paint a layer of oil within the wall of the container, which is adhesive
7
It's about 15 minutes to pour in a flatly mixed face
8
Put it in the steam pan and then it's about 20 minutes away
9
(b) Excavation of slices (swidths) after the heat has gone off
10
It's a little bit like rice cake but softer than rice cake。Maracon Make Tips
1. Eggs and milk are always warm and insulated with the same amount of water, either the pig oil is easily condensed and, if it is hot, the water is not insulated; 2. The inner walls of the container must be coated with a layer of oil, or it cannot be removed; 3. The flatness of the mix is about 15 minutes in order for the powder to work better; 4. This paste needs to be eaten while it is hot and cold。