双色馬拉糕 l 純酵母版 l Steamed Malay Cake (Yeast Method) l Ma Lai Gao

Описание: 分享制作松软窍门純酵母版的双色馬拉糕，低糖制作，好吃又美观, 口感蓬松柔软 , 表面光滑, 切面多孔洞. 加了玉蜀粉從此馬拉糕无需趁热吃了,第二天盖着不吹风还是松软的。
Soft & spongy , Steamed Malay Cake is an Asian famous dessert using only yeast method, beautiful & delicious , low sugar, taste soft & fluffy , shinny surface & wonderful inner structure.
材料;
黄糖面糊：
60克蛋糕粉
40毫升牛奶
25克黄糖
一粒鸡蛋（A）
8克食用油
1/2茶匙速发酵母
1/2汤匙玉蜀粉

深红糖面糊：
120克蛋糕粉
80毫升牛奶
50克深红糖
2个鸡蛋（A）
15克食用油
1茶匙速发酵母
1汤匙玉蜀粉
1/4茶匙深色酱油 (隨意）
Bamboo Steamer's Size 八寸竹蒸笼
18cm(ID) 内径18cm
20cm(OD) 外径20cm
7cm(H) 高7cm

Ingredients:
Brown Sugar Batter:
60g cake flour,
40ml milk,
25 grams brown sugar,
One egg (Size A),
8g cooking oil,
1/2 tsp instant yeast,
1/2 tbsp corn flour
Dark Brown Sugar Batter:
120g cake flour
80 ml milk
50 grams dark brown sugar
2 eggs (Size A)
15 g cooking oil
1 tsp instant yeast
1 tbsp corn flour
1/4 tsp dark soy sauce(optional)
Bamboo Steamer's Size:
18cm(ID) x 7cm(H)

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