Maracon
By VicentaLakin
It is difficult for households to make real marathons, which take three days to ferment the face alone. A simple version of Mara cake is simple, made from the beginning to the end of the table for an hour, without having to give out eggs, let alone protein, and never being “crazy” like a twilight cake. For a friend who doesn't have an oven, it's too easy to replace a cake with it. The cold maras go back to the pot, just like the first pot, and breakfast kids are the best。
Recipe Recommendations
- sweetening
- steamed
- three-quarters of an hour
- simple
Steps for Maracon
1
The materials to be used are available in room-temperature conditions, and sugar can be used in red sugar, which is a little more significant, because red sugar is not too sweet and is made of red sugar。
2
The two eggs are torn apart, and they are to be placed in white sugar (with fine sugar and sugar), and milk continues to be evenly mixed。
3
Low powder, powdered powder mixed and sifted to egg fluids. The filters are designed to make the taste softer and the face unspoiled。
4
Smash the pasta with your hands, remember the ring, and the noodles don't feel soft. It's a little bumpy when you mix it up. You can pass through and then you can put it in a vegetable oil. It can't be too rare or too thick, like in the picture. A little flour for the thin paste, a little milk for the thick paste. The smudged paste is about half an hour。
5
The mold I used was exclusively for evaporated pastry, with a gas hole at the bottom and a large oil sheet in the mold to avoid a spill。
6
A sufficient amount of fresh water to burn in the steam pan, the molds on the steam pan, the fire, not too big, 30 minutes。
7
The pan covers are wrapped in gauze and drops fall on the face when the steam is avoided。
8
Take it out immediately after the fire has shut down and bring out the noodles with the oilpaper. Eat while it's hot, soft and sweet. The maras after the cooling is as good as hot in the pot。Maracon Make Tips
One, the flat paste must remain silent for half an hour, which is only better to integrate the paste, because without the yeast the paste does not swell. 2. Mara is afraid of dripping when it's evaporated, which is best when there is a cage. If you don't, wrap it in a gauze. I'm using a more deep mold, and it's not full of molds. 3 Mara cakes can be evaporated with bowls, deeper plates or cake molds, with oilable paper on them only for ease of extraction。