Cantonese Ma Lai Go
Ma Lai Go is one of the popular steamed cakes in early tea houses. It is a steamed sponge cake made of flour, sugar, eggs, and other ingredients. It's light, not heat-inducing, and well-loved by the masses. Nowadays, many young people might not know about it, so today I’m sharing the recipe and method for free. It's highly likely to be a success. I hope it helps those in need. If there’s an opportunity, I’ll launch a course in the future. Please stay tuned and show your support...
Ingredients
Steps
Use 5 to 6 eggs
Combine the eggs and granulated sugar (you can also add 2g of Shaoxing wine to remove the eggy smell, or a few drops of lemon juice).
Mix until the sugar dissolves.
Once the sugar is dissolved, move to the next step.
Add flour, custard powder, and milk powder.
Add 8 to 10g of baking powder, which can also be added later.
Mix all the powders evenly.
Mix uniformly until there are no lumps, and then mix until smooth.
Tip: Tilt the bowl to one side and mix the batter back and forth with a patting motion for 3 to 5 minutes to ensure evenness.
Mix the batter until very smooth and flowing thickly without breaking. Then, add oil.
Add the peanut oil in two batches, mixing thoroughly each time. (You’ll need 40g.) If you have butter, use it instead, but make sure it’s melted.
Mix the oil evenly.
Seal with plastic wrap and let it rest for 5 to 10 minutes. You can skip this resting step if needed.
Typically, the mold type used is B104.
Grease the molds thoroughly.
Pour the batter into a piping bag and fill the molds to 80% or 90% full.
After piping, you can decorate the tops with goji berries or raisins.
Steam over high heat for 7 minutes.
Time’s up. Wow, the result seems great!
Bursting with positive energy.