Cantonese Sponge Cake got its name from “Malay
and Gao” means cake. It is said that ‘Ma Lai Gao’ was inspired by the British
in Asia (olden days). It was the Cantonese chef adapted the cake to be STEAM
version and bought back to Hong Kong and popularized to what it is today.
It is a kind of dessert (fluffy sponge cake) which is popular in Hong Kong and
can be seen at a traditional teahouse. There
are many ways to make a Malay sponge cake, but in general, the taste should be
very soft, sweet and chewy.
Easy, interesting and classic Cantonese steamed sponge
cake, you must try.
For this video, we will see the sponge cakes (cupcake
version) rising dramatically in steamer rack.
Step by Step:
[Makes about 10 small cupcake]
1. Mix all together |2 egg, 10ml water & 70gm sugar
2. Add in and mix well | 70gm cake flour & 10gm
custard powder
(Cover with cling wrap for 30 minutes)
3. Add in and mix well | 6gm baking powder & 20g cooking
oil
(Cover with cling wrap for 15 minutes)
4. Steam | 9 minutes on highest heat
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Video link below:
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