傳統古法馬拉糕,老麵版本的做法 /睇完就算既馬拉糕做法/ How to make Chinese Sponge Cake
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- Опубліковано 14 кві 2022
- 傳統古法馬拉糕,老麵版本的做法 / How to make Cantonese Sponge Cake
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茶樓最正嘅點心,外面食唔到,十分十分感謝🙏公開食譜💕💕💕
Made it today, turned out very yummy! 除了热量高,没毛病!多谢朱sir!
睇片先生至知,原來做法係中西合壁嘅極品!謝謝朱Sir!
感謝朱sir分享!真係要好多心機時間呢!以後食馬拉糕要慢慢欣賞。
多謝朱Sir 用心製作!
大開眼界,多謝朱sir!
多謝朱sir 即刻開工!你整好靚👍🏻👍🏻,祝我自己成工😅😅😅😁😁😁多謝🙏thanks again ❤️❤️❤️
感謝朱師傅的指導很成功
Amazing recipe so good and so tasty
朱sir你好!我這幾星期才發現你的視頻”也學你做了旦糕成功了,多謝你的分享,
謝謝朱sir。我會跟住試整。
Look delicious! Thank you!
辛苦晒朱sir.多謝。
多謝朱sir🙇♀️
Thanks 🙏🏻 chef chu !
多謝🙏一定要試做
太靓太好吃了!😋😋
謝謝朱Sir,我會試吓整
多谢朱sir
整得好靚呀。
我都試吓整先,謝謝你
so complicated, that's why my version is not good. Thanks a lot and definitely will try this version.
The result looks amazing! But you were right to anticipate that the work load might scare people like me off from making this cake. I just made your 15 min super Lazy person steam cake the .. 6 time:-) works everytime ( except for the shriveling at the end) 👍👍👍👍👍
朱sir 好fit呀💪
Thx your recipe
Recipe in English:
100g high protein flour
50g drinking water
0.5g yeast
Day 1 - Ferment 18 hours
at room temperature
100g high protein flour
50g drinking water
Day 2 - Ferment 18 hours at room temperature
168g cane sugar
22g milk powder
22g custard powder
12g high protein flour
255g eggs
Day 3 - Ferment 18 hours
at room temperature
22g baking powder
3-4g PH water
92g melted salted butter
Steam 35 minutes
With reference to patpan s English recipe shared, thank u for your great effort n kindness in giving me a chance to make this yummy cake. With much appreciation.
多謝教導,非常成功好味
正啊😍多謝朱sir
我也要来试试看
古法綿香馬拉糕👏🏻👏🏻👏🏻
同整酸種包一樣,咁都唔係好復雜,多謝阿sir
朱sir 多謝你嘅分享,原來要花咁多時間處理,睇完片後我會選擇到酒樓,並且會欣賞哋食。
慢慢品嚐
好有專業👍🏽👍🏽
朱Sir。多谢你分享指教的過程。🙏🙏😊😊
整左! 真係好好食
辛苦哂朱sir
朱Sir之前跟你做过年糕💯💯👍👍👍.我非常中意食格仔餅但做过几次都做唔到脆身效果.你可有配方滿足到我口感嗎
多謝朱sir!
我真係估唔到原來俾咁多糖同牛油,怪之得咁好食,都係久唔久買嚟食下就算喇。呢集係一個科學節目,犀利犀利,學到嘢👍👍👍
因為無奶粉,用牛奶(少蛋)代替, 又用左蘇打粉同水代替鹼水。但製成品彈手又有發酵的香氣。糖因為不夠就用左一半紅糖粉。多謝曬!
好靚仔啊!😋😋😋
真系好有难度!想知道配方,有时间都想试下
Thx
我想請問一下發酵嘅時間 如果喺30度下 應該要用幾耐 因為有啲人會用發酵箱
多謝朱 Sir, 終於等到了😍,即刻開工💪
朱sir好有型😁😁
Chef 朱, 可以收我正確的 ingredients, 我很想试试, 谢谢! 🌷
讚
感謝朱Sir分享做法,好食嘅食物真係要花好多時間去整! 食件馬拉糕只需要幾分鐘嘅時間,但原來整要整成4日,真係唔簡單
咁複雜,酒樓食簡單囉。
tq for sharing Laoshi
請問麵種發酵能否改用低筋麵粉?
請問如不加碱水轉用小小疏打粉可以嗎?
多謝靚仔Sir,咁用心介紹,真心多謝
朱Sir,屋企小朋友好中意酒樓啫喱,但屋企整出來好軟,請問朱Sir配方?
朱sir,請問全程真的是用高筋麵粉「即Bread Flour」嗎?不好意思,我只是想確認一吓,因為我以為一般做蛋糕都不會用高筋麵粉的。請指教!
想問下可唔可以留種下次整架?
請問一下,無梘水可否用其他材料代替?謝謝。
正視食💕💕💕💕💕
面團發酵時要否放雪柜內?
時間成本太高😌 我選擇做蛋糕🍰
老麵種比較靠經驗.放鹼水
另一種速成靠發粉.蘇打粉
Just made it. The texture is soft like sponge cake. Would cut back just a wee bit on the sugar. Will use Gula Melaka for my next try. Still need to tweak it a little to obtain the Tim Ho Wan's flavour. Overall, it's worth the time put in.
Tried 150g Gula Melaka (Verdict 4*) slightly better than cane sugar. Sweetness is now perfect but flavour wise, still not close to Tim Ho Wan's Mah Lai Gou.
嚇死我! 重以爲有幾多糖,比起我整過的Amish Friendship Bread, 馬拉糕發少好多日,用個好少糖 LOL
在外國食唔到。整!希望成功! 不過要先找到梘水。 🤔🤔 多謝朱sir
朱师父,我睇清楚马拉羔才料分量
還有泡打粉多少? 謝謝
第三天的粉团有鸡蛋放室温 18 个小时 不会坏吗?
不用放雪柜是吗?
Is there any substitute for PH water?
講解得好詳細,吾怪得甘好味,原來係要放甘多牛油⋯
Thanks Chef Chu! I’ve been wanting to make this for a long time. Your recipe is so easy to follow. My cake just out of the steamer, may I ask why the colour is a little spotty?
不如加入群組上傳圖片睇吓
@@ChefChusKitchen 好
looks very fluffy. What is the measurement of all your ingredients?
The recipe is at the end of the video
請問麵種發酵時是放雪櫃或室內? 如果是放雪櫃發酵 需要讓它冷卻到室溫在與其他成分混合嗎?
室,25度左右
朱Sir, 請問你用的兩種模尺寸:方型及蒸籠. 謝謝
蒸籠五吋半方形六吋
Wow, the Malaysian cake looks super delicious.🤤😋I can't wait to try to make this cake and I already have ingredients at home. Thanks Chef Chu's for sharing this amazing recipe.🥰😍👍🙏
请问这款马拉糕用几寸的模蒸?
多謝分享. 面種係喺室溫度發酵?
係
朱Sir你好!請問加了雞蛋的酵種長時間放室温發酵,不怕變壞嗎?尤其現時天氣開始熱,有勞解答,謝謝你!
天氣熱熱可以減短發酵時間,因為食譜有大量嘅糖同埋發酵嘅乳酸菌所以唔太擔心好容易變壞
Wah like sour dough! What is your room temperature chef?
Yes ☺️
有没有配方数
請問要加幾多堂呀?雞蛋都冇份量。
請問每次發酵,需要放入雪櫃嗎?定係室溫已經ok?
室溫
感謝朱sir分享!請問可不可以把高筋麵粉換成中筋麵粉?
試左原版先😊
朱sir你好,請問老麵種是不是在室溫發酵
是
今日跟朱sir recipe 整。非常好同埋好彈手。但係有一個問題我個馬拉糕好似有2層,上面深啡色然後逐漸變成浅啡色。 朱sir 有冇忠告?
做薄d,留意器皿個底會唔會好厚,家庭式蒸氣唔係好夠勁
請問麵種發酵時是放雪櫃,還是放枱上室溫情況下就可以呢?謝謝!😅
室溫
@@ChefChusKitchen 明白!謝謝!
鹼水多少
Hi chu sir, 想請問兩個問題。
1. 個漿完成後可以在室溫放多久? 因為屋企蒸爐size有限,一次蒸唔哂,甘第二輪咪要等35-40分鐘,可以嗎?
2. 製成品有長高差不多 1.8倍,似綿花,聞落好對路,但切開入面冇拉開既裂紋,似戚風,蒸唔夠大火?
Thanks 🙇♀️
1.可
2.蒸爐我試過唔太夠力,我用電爐蒸,但係普遍我見用明火嘅同學做得更靚仔
@@ChefChusKitchen 收到。thank you chu sir!
Support Chu sir
😋
我在马来西亚,天气比较热,发酵时间可以减少吗?还是看状况?
狀況
Hi Chef Chu, can i use all purpose flour instead of bread flour?
Ok
Thx 🙏
Will try 😃
果然有d手續👍👍👍出去小點叫多籠
人哋日日做就唔麻煩😀
朱 sir, 点解所有材料冇份量寫出嚟?
份量在影片最尾
Can u pls share your english recipe pls ?tqvm
要早咁多日準備,睇咗當做咗算了
去酒樓食就算
請問白糖能改成黃糖嗎?多謝你分享!
一般原蔗糖是沒問題的
加入砂糖,没说多少克啊?
多謝朱sir教整古法馬拉糕。原來要發酵兩次,每次都要成18個鐘㗎?前後要成4天! 請問發酵時難免會過夜,那麼需要放雪櫃嗎?因為我怕天時熱,唔放雪櫃會發霉呢!
係要發酵唔係發霉😂😂
@@ChefChusKitchen 哦。🤣
朱Sir,可發全個recipe一次嗎( ingredients +weight) ?thx
全部發酵都係室溫?
@@ckwong2356sorry 我意思是Chu sir 你可以把全個馬拉糕食譜post多一次嗎?我找不到😞好多個唔該and多謝🙏🏻
條片第12分30秒咪有食譜
朱sir,做一個成功马拉糕是我其中一個目標,看完这视頻学会了器皿是其中一個关鍵,可能是每次最底五份一發不起的原因,我希望可以继續挑戰,求食谱份量。谢谢朱sir!🙏
份量在影片最尾
朱SIR,網上有冇傳統中菜班開!(macau)
沒有喔,因為不是強項
Hi Chef Chu, may I know the volume & weight of the ingredients for Ma LAI Ko please?
Yes. Please chef zhu. I also need the quantity of all the ingredients as I can't find them in your description.
Many tks
Yes, I’m reading the comments for the measurements
請問其他材料份量...... 麵粉, 糖...是多少, video 冇講?
Louds
份量在影片最尾
估唔到要用咁多糖,仲有,要發酵咁耐咁多次先整到老麵種。