Tuesday, May 12, 2020

【红糖马拉糕】Brown Sugar Ma Lai Gou



马拉糕是每次到茶楼都会点的甜点,我们一家大小都很喜欢。现在很多广东茶楼里的马拉糕多是简易马拉糕,制作和发酵时间较短,但口感状态更接近发糕。

古法制作的马拉糕的特色之一是气孔有三层,顶层是直的,而低层是横的,带有天然的香气,吃起来蓬松柔软,非常美味。

为了做出比较正宗的马拉糕,我尝试调制了几次不同的配方,把发酵时间拉长至24小时,制作出来的马拉糕色泽好看,气孔非常漂亮,口感也特别松软,特别满意。

Ma lai gao is a popular Chinese dim sum dish, it is widely served at almost all the dim sum place. Unfortunately, not too many dim sum makers making Ma Lai Go the traditional way anymore, the Ma Lai Gou served at many restaurants nowadays are rather a version of steamed cake using baking powder as a leavening agent.

The real Ma Lai Go made the traditional way is a 3-day process, the long fermentation process produces soft yet very spongy texture of the cake.

I have created this recipe with just 24 hours of fermentation instead of 72, though it is not as long time as the traditional recipe called for, the recipe still produces the characteristic three ways holes in the cake that make Ma Lai Gou very soft and spongy.  I am really pleased with the recipe!


材料:
1 粒 鸡蛋
80 克 牛奶
80 克 热水
80-100 克 红糖
150 克 低筋面粉
60 克 木薯粉
1 小勺 酵母
1/4 小勺 盐
1/2 小勺 碱水/小苏打
1/2 小勺 泡打粉 Baking powder
15 克 猪油
15 克 牛油 (Butter)

Ingredients: 
1 Egg
80 g Milk
80 g Hot water
80-100 g Brown sugar
150 g Cake flour
60 g Tapioca flour
1 teaspoon Yeast
1/4 teaspoon Aalt
1/2 teaspoon Alkaline water/baking soda
1/2 teaspoon Baking powder
15 g Lard
15 g Butter



1. 把热水和红糖一起在一个盆里搅拌溶解,喜欢甜一点的用100克红糖,不喜欢太甜的可以酌量减少用糖。

2. 把冰箱取出的牛奶和鸡蛋加入红糖水里搅拌,加入酵母拌匀。

3. 把低筋面粉和木薯粉过筛加入盆里和盐一起用打蛋器搅拌顺滑,加盖发酵24小时。

4. 24 小时后可看见面糊有许多大大小小的气泡,闻起来有点酸味。

5. 把面糊再次搅拌顺滑,加入1/2小勺碱水或小苏打,把小半勺泡打粉加1小勺水搅匀融化加入搅拌顺滑。

注:这个步骤很重要,要尽量搅拌匀,泡打粉要加水融化,不然蒸出来的马来糕会带斑点,就不那么好看了。

6. 把牛油和猪油隔水或微波炉里加热融化后倒入面糊里搅拌匀。

1. Dissolved the brown sugar in hot water, you can adjust the level of sweetness by increasing or reducing the amount of sugar used.

2. Use milk and egg directly from the refrigerator, add both milk and egg into the brown sugar water, stir and add 1 tsp of yeast.

3. Sieve cake flour and tapioca flour together and add it to the liquid ingredients with 1/4 tsp of salt, whisk until smooth. Cover the mixing bowl with a lid/plate and let it ferment for 24 hours.

4. You can see many bubbles in the batter after 24 hours, it will also smell a little sourish.

5. Whisk to remove the air bubbles and keep stirring until the batter is smooth again, add 1/2 tsp of alkaline water or baking soda to the batter, dissolve the baking powder to 1 tsp of water before adding to the batter. 

6. Heat the butter and lard in a microwave or you can also place a bowl over boiling water to melt lard and butter, add lard and butter mixture into the batter and mix well.

Note:It is very important to dissolve the baking powder in a little water before adding it to the batter, also making sure that the batter is well-stirred to incorporate all the ingredients evenly, these two steps will prevent spots of discoloring on the cake after steaming.


7. 取一个8寸的蒸笼铺上油纸,把面糊倒入稍等五分钟。趁这个时候锅里注半锅水煮滚。

8. 把不加盖的竹笼放到锅子里,先不加盖蒸5分钟,这个时候可以撒点烤好的芝麻点缀,没有也无所谓。

9.五分钟后加盖高火继续蒸20分钟,蒸好先别揭盖,稍等五分钟才出锅冷却切块即可。

注:先不加盖蒸五分钟再加盖的步骤可以让马拉糕出现三种不同的纹理,看起来更漂亮。不介意纹理的也可以全程加盖蒸制。

7. Line parchment paper over an 8 inches bamboo steamer, you can use a cake pan if you do not own a bamboo steamer. Bring half a pot of water to boil in a steamer/pot.

8. Place the bamboo steamer over boiling water and steam the cake without covering the lid for 5 minutes, you can sprinkle some roasted sesame seeds to decorate the cake if you like.

9. Cover the bamboo steamer with lid and steam at high for 20 minutes, let the bamboo steamer sit over the pot for 5 more minutes without opening the lid after turning the stove off. This step will prevent the cake from shrinking.

Note:Steaming the cake for 5 minutes without covering the cake produces the horizontal air bubbles at the bottom of the cake, which is part of the characteristics of this cake, if you do not mind the look of air bubbles in your ma lai gou, you can steam with lid on from the beginning.



新浪博客版--

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...