Hong Kong Maras

Maracai, English name: Cantonese spongecake, a traditional wide-style teahouse snack, used to be a food favorite for the Malays in Singapore, formerly named "Malai cake", was later introduced to Hong Kong, in the Guangdong neighbourhood, where it was called "Malaya" in Guangdong. This snack, which does not require ovens or electric egg-beaters, has no tool limitations and is recommended to you. Hong Kong's chimpanzee, also known as ancient fahmara cake. The first is made of flour, eggs, pig oil and butter, which are fermented for three days and lastly in the steam cage. Marafés in the building are usually made into a large circle and cut into small pieces. Mara cakes are golden and fresh when they are very loose, soft and smelly. There's a soft feeling of sponges and the smell of chicken cake, which is a little similar to, but softer than. Mara cakes are better than cakes, but they cost much less。