正宗古法馬拉糕 【百年前做法 天然發酵 不加泡打粉和蘇打粉 減糖減油】Malay Sponge Cake | Traditional Ma Lai Gao (Healthier version)

Описание: (Scroll to the bottom for English recipe)
陳奶奶這次分享正宗古法馬拉糕的做法！
一百年前傳統做法，不加泡打粉、蘇打粉，使用天然發酵的麵種來製作。
香甜鬆軟，濃濃蛋香牛油香，佈滿細緻的氣孔，
香氣和質感，是坊間的化學馬拉糕完全做不出來的好滋味！

材料：

中筋麵粉 150克
麵種 50克
雞蛋 4小顆, 約200克
糖粉 40克
甜葉菊 2克
牛油 50克
奶粉 80克
雲呢拿香精（香草精） 3-5滴
食用鹼 2克

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正宗古法馬拉糕 【百年前做法 天然發酵 不加泡打粉和蘇打粉 減糖減油】
Malay Sponge Cake | Traditional Ma Lai Gao (Healthier version)

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【English Recipe】

Grandma Chan would like to share with you an authentic traditional Malay Sponge Cake!
This is a traditional recipe from a hundred years ago, made with levain, no baking powder or soda added.
It is sweet and fluffy, with a rich egg and butter aroma, and full of delicate air holes.
The aroma and texture are totally different with what you can find in the "chemical" Malay Sponge Cake!

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Ingredients:

All purpose flour 150g
Levain50g
Eggs 200g
Icing sugar 40g
Stevia 2g
Butter 50g
Milk powder 80g
Vanilla extract 3-5 drops
Dietary Alkali Powder For Cooking 2g