紅糖馬拉糕我只認這個配方❗️一次成功超好吃

紅糖馬拉糕我只認這個配方❗️一次成功超好吃。做了好幾次終於滿意了，吃起來口感Q彈軟糯，甜而不膩

配方分享給你們~

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🌿食材：

溫水270，耐高糖乾酵母3g，紅糖90g，白糖15g，中筋麵粉165g，木薯澱粉135g，泡打粉2g，玉米油15g

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🌿做法：

1️⃣溫水➕酵母攪勻融化，➕紅糖➕白糖攪勻，➕中筋麵粉➕木薯澱粉攪勻

2️⃣過篩一遍，溫暖處發酵至2倍大（建議28度1小時）

3️⃣➕泡打粉➕玉米油，攪拌均勻，充分排氣

4️⃣模具底部鋪油紙，四周刷油，倒入麵糊，輕震幾下去掉大氣泡

5️⃣水開後上鍋，中大火蒸30分鐘，燜5分鐘，出鍋脫模，涼透後切塊

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🔸tips：

▪️我的模具大小是20*15cm

▪️溫水溫度在30 ℃～45 ℃左右

▪️一定要涼透後再切，一刀切到底，不要來回切

I only recognize this recipe for brown sugar Mala cake❗️It is super delicious after one success|||I made it several times and finally satisfied it. It tastes chewy and soft, sweet but not greasy

The recipe is shared with you~

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🌿Ingredients:

Warm water 270, high sugar tolerant dry yeast 3g, brown sugar 90g, white sugar 15g, medium all-purpose flour 165g, cassava starch 135g, baking powder 2g, corn oil 15g

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🌿Method:

1️⃣Warm water ➕ yeast stir well to melt, ➕ brown sugar ➕ white sugar stir well, ➕ medium all-purpose flour ➕Stir cassava starch evenly

2️⃣Sieve once and ferment in a warm place until it is twice as large (recommended 1 hour at 28 degrees)

3️⃣➕Baking powder➕corn oil, stir evenly and exhaust fully

4️⃣Put oil paper on the bottom of the mold, brush oil around, pour in the batter, shake it a few times to remove large bubbles

5️⃣After the water boils, put it in the pot, steam it on medium-high heat for 30 minutes, simmer for 5 minutes, remove from the pot and demould, cut into pieces after cooling thoroughly

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🔸tips:

▪️My mold size is 20*15cm

▪️The warm water temperature is around 30 ℃～45 ℃

▪️Be sure to cool thoroughly before cutting, cut all the way through with one knife, don't cut back and forth