In a mixing bowl, whisk eggs, half of recipe's sugar together before mixing in warm water and yeast. ![]() Chicken fat - This is probably the most surprising ingredient, but trust me, this will make your ma lai gao taste amazing! See "Tips and Tricks" section for how I get chicken fat.Baking soda - A small amount of baking soda will help neutralize any potential sourness that may develop from proofing.Milk powder - Milk powder gives the cake a hint of milky aroma, you can omit this if you don't have it on hand and the cake will still taste good.Sweet rice flour - This is my secret ingredient! Adding a little bit of sweet rice flour helps the cake to achieve a tender and springy texture.I like the resulting texture so I just kept that part of the recipe. Flour - I use a combination of bread flour and cake flour since that's what I learned from the original recipe.Don't worry if you don't have experience working with yeast, the only difference is that you will need to wait for two hours before steaming the cake, and all other steps are the same as if you would use baking powder/soda. Yeast - I prefer the texture and taste of using yeast as the leavening agent over baking powder/soda (and it's closer to the traditional method).Sugar - I use regular cane sugar, but you can also use brown sugar or dark brown sugar if you prefer.Additionally, this also gives the cake a richer flavor without the unwanted eggy taste. Egg - I use one whole egg with two egg yolks because this gives the cake a soft and moist texture even with very little oil in the cake.This ma lai gao stays soft and moist even when it's cold.You won't need custard powder like in most other recipes.You will be able to make the best tasting ma lai gao from your own home!.If you've ever wanted to make your own ma lai gao, I believe you'll want to try this recipe! Why You Should Try This Recipe The results were pretty good! After few adjustments, I finally developed this ma lai gao recipe that I'm very happy with - fluffy, tender, moist, springy and fragrant. Last year, I happened to find a recipe that looked promising and I decided to give it one more try. After trying many different recipes, I couldn't find one that I was fully satisfied with. ![]() My husband loves eating ma lai gao, I still remember it's one of the first things he asked me to make for him after we got married. After lots of experimenting in the past few years, I'm excited to bring you this recipe that checks all those boxes. The ideal Ma lai gao should be the perfect combination of fluffy, tender, moist and springy.
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