Chicken maras
By VicentaLakin
Maracamole, a food favorite for the Malays in Singapore, was later introduced to Hong Kong and Guangdong, where it was referred to as “maracake”, a common variety of broad-style early teas, aroma of chicken oil, yellow colour, soft and soft, and dense entrances。
Recipe Recommendations
- chicken oil 25g
- medium-gluten flour 100g
- milk 100g
- eggs 50g
- white sugar 75g
- custard powder 7g
- baking powder 7g
- milk fragrance
- steamed
- three-quarters of an hour
- simple
Steps for Chicken maras
1
All the materials are pouring into the mixer basin and mixing into smooth paste
2
The bottom and surroundings of the palette are painted with oil and the face is thrown in
3
It's 30 minutes of steam
4
When you get out of the pot, you'll have a knife around you
5
We'll change the plate laterChicken maras Make Tips
The proportion of egg yolks in the egg liquid is higher. I used 2 egg yolks and one egg white, so that the finished product is golden and has a better color