Brown sugar mala cake: a family practice of Cantonese pastry, soft and sweet, soft and glutinous

The biggest feature of the mala cake is that tapioca starch is added, which makes the whole taste soft and a little glutinous, sweet and chewy, delicious and addictive!

【Ingredients Required】

170 grams of flour, 90 grams of tapioca starch, 25 grams of milk powder, 3 grams of high-sugar resistant yeast, 100 grams of brown sugar, 250 grams of hot water. 3 grams of aluminum-free baking powder, 15 grams of corn oil.

(1) Dissolve 100g of brown sugar with 250g of hot water and let it cool for a while.

(2) Add 170 grams of flour to the bowl. If you have low gluten, you can use low-gluten flour, and if you don't have it, you can use ordinary all-purpose flour. Add 90 grams of tapioca starch, 25 grams of milk powder, and 3 grams of high-sugar resistant yeast. Because the sugar content is relatively large, it is best to use yeast that is resistant to high sugar, and the effect is better. Wait until the brown sugar water is warm and not hot, and then add it to the powder. If the water is too hot, it will cause the yeast to fail and the fermentation will fail. Stir until there are no dry powder particles at all and a thick paste at the end. It is then sealed for fermentation.

(3) Fermentation to twice the original size, and the inside is full of honeycomb, that is, the fermentation is successful. Stir the air with chopsticks.

(4) In a small bowl, add 3 grams of aluminum-free baking powder. Scoop a spoonful of batter into a small bowl, stir well, and then pour it all back into a large bowl. Stir again to combine. Then add 15 grams of corn oil, or other cooking oil with a low smell. Mix well.

(5) Spread oiled paper in the mold to prevent sticking. Then pour in the stirred batter. Finally, gently shake the mold a few times to shake off the large bubbles inside.

(6) The water should be boiled in the pot in advance, and the batter should be steamed in the pot immediately after pouring it into the mold, and there is no need to wait or ferment twice. Because of the addition of tapioca starch, it is easy to precipitate over time, and it will not be even steamed out. This is also the reason why you need to add baking powder, if you only use yeast to do so, you can't do without a second proofing, and you can add baking powder to expand quickly. After the water boils, put the mold directly in the steamer, steam it on high heat for 20 minutes, turn off the heat and simmer for 5 minutes before removing the lid.

(7) After removing from the pot, remove the oil paper and put it on the mesh rack to cool. To add: during the steaming process, a lid should be buckled on the mold to prevent water vapor from dripping onto the batter. Wait until it has cooled before cutting into pieces. It's very fluffy, soft and glutinous, and delicious!