I just made this and used my hand mixer and it worked out so well. This is the best Malay goh recipe I have tried. It is 95 percent close to the one I like from the bakery I used to get it from that no longer exist. So happy I can make this one anytime I want. It is moist, light and spongy like she shows you when she squeezes it. Mines looked just like hers. I lined a bamboo steamer with parchment and poured it into that. Covered it with the bamboo cover that I sprayed with a bit of oil. I didn't know how much it would rise and did not want it to stick to my bamboo cover. I think a tight seal and no water dripping back onto the cake is what ensures a beautiful rise and a surface with no cracks resulting in a beautiful smooth top. I will subscribe to her channel now.
Hi! This recipe seems to be amazing bc of the comments, tmr I have to make 4+ batches of mah lah go for a festival, I hope this is gonna be the best one as the one I tried yesterday was not as fluffy and was not sweet enough, I’ll edit this comment when I’m done and tell you how it went :)
Omg! I just came across your UA-cam channel. I am going to try this but I am in Australia so might not be able to find the same custard power. However, thanks again for sharing this recipe!
I mixed the sweet evaporated milk into the flour mixture, but the texture was a sticky dough instead of liquid. Should I add more evaporated milk to get the same liquid texture?
@@thebickitchen June Leong Cookies sponge 1 hour stuck pin to see but not sticky overnight cut but bottom still sticky Not fully cooked can I revoked again thanks O U
![[《大廚精心推介2023》EP20 主持︰林希靈] 麥桂培新鮮製作傳統馬拉糕 及 最高規格豬膶腸 #hkhoytv #好好制作 #大廚精心推介2023 #林希靈](http://i.ytimg.com/vi/b8ZykEbSHuA/mqdefault.jpg)
想知道更多資訊可以到我的部落格
bickitchen.pixnet.net/blog/post/329221969
I just made this and used my hand mixer and it worked out so well. This is the best Malay goh recipe I have tried. It is 95 percent close to the one I like from the bakery I used to get it from that no longer exist. So happy I can make this one anytime I want. It is moist, light and spongy like she shows you when she squeezes it. Mines looked just like hers. I lined a bamboo steamer with parchment and poured it into that. Covered it with the bamboo cover that I sprayed with a bit of oil. I didn't know how much it would rise and did not want it to stick to my bamboo cover. I think a tight seal and no water dripping back onto the cake is what ensures a beautiful rise and a surface with no cracks resulting in a beautiful smooth top. I will subscribe to her channel now.
大C, 我依照妳的方法做這 “馬拉糕”，非常成功，味道亦好，家人和朋友大讚，水準和酒樓差不多。
之前做了兩次都不成功，是朋友介紹我看妳的視頻，妳的示範步驟清晰，令我容易上手。
今次的成功，令我信心大增，感激。
After trying five different recipes , this is the best one. Close to the one in the restaurant. Thank you for sharing.
多謝大C姐，跟你個方法做馬拉糕做得好靚， 又好食同酒樓個差不多。
225g sugar is a lot. For my personal taste, 80-100g max
You can use a hand mixer but don't overmix or cake will be more dense instead of light and fluffy.
你好大C，我是住在美國，看到你做的馬拉糕很成功，為什麼我嘗試做了兩都不成功，每次都沈澱，是什麼原因，能指教我嗎？
大C 我試做了, 非常成功！ 但只用birds custard powder, 都成功！yeah! Thank you !
多謝妳的分享！😁
多謝大C 今日跟你做的馬拉糕好味道，多謝分享，但不懂send相片，只能留言多謝
靚姐 ，如果冇花奶用牛奶可唔可以代替， 我用牛奶得唔得呀
非常成功，感谢你分享，刚蒸好，一看就知道OK，够柔软蓬松，等凉试吃
多謝您的食譜，我減了糖到100g都成功了。開頭怕蒸前再撈起沈澱的粉會消泡，但整完20分鐘都OK成功！㊗️您中秋🥮愉快
----------~~p-
你好大C, 想請教如想整6吋模具，材料份量是否全部減一半呢？例如：雞蛋3隻可以了，謝謝回覆🙇🏻♀️
今天做成功，減少糖,十分鬆化.謝謝你分享食譜
喜欢你的影片，有中英字幕，在外囯容易按照名字买食材。
Hi, when did you put in that 30g of oil????? Before proofing, you put in the butter. Did you put both butter and oil in at the same time? Thanks.
大C，下次可唔可以教整港式蝦餃啊？想學啊！ thank u~
👍👍讲得好細緻、🤟🌷我第一次看已即時訂閱及支持！
跟你份量試做咗，非常好食😋
多謝你的分享😘
Hi! This recipe seems to be amazing bc of the comments, tmr I have to make 4+ batches of mah lah go for a festival, I hope this is gonna be the best one as the one I tried yesterday was not as fluffy and was not sweet enough, I’ll edit this comment when I’m done and tell you how it went :)
大c老師，請問可以用打蛋糕机打嗎？
泡打粉10克會唔會太多
想问下大师，放吉士粉有什么好呢？
唔用奶粉有無其他野可以取代??
大C,你好跟你做很成功，沒有回縮，但糕的底部比較實，及有小的酸味，何解？
Mandy Zheng
我在Amazon 可以買到吉士粉的(custard flour,)
Omg! I just came across your UA-cam channel. I am going to try this but I am in Australia so might not be able to find the same custard power. However, thanks again for sharing this recipe!
Lotus Yong you can always get it from eBay or Amazon. Try out some Chinese grocery stores too.
hi, i can't get lion brand custard powder, l recommend replace by Bird Brand . Thanks
OK
多谢大C👍🏻跟住配方非常成功，出炉好松软好好味！
Thank you for the easy to follow recipe. Mine didn’t turn out as “smooth” on the inside. Why is that?
She said to break up the bubbles with one chopstick.
為什麼我蒸好沒有豎紋？請問是出了什麼原因呢？
I mixed the sweet evaporated milk into the flour mixture, but the texture was a sticky dough instead of liquid. Should I add more evaporated milk to get the same liquid texture?
Yes, you can
I suspect you were using condensed milk instead of evaporated milk.
Why add eggs one at a time, why not add all in at same time?
多謝大C姐，照妳示范做左好味，我想问如果用蒸焗炉蒸可以嗎？
夠高溫就可以
@@thebickitchen 謝謝妳呀
老師你好 唔知點解馬拉糕 一揭蓋就好快回縮
哇，同出邊食嘅一模一樣的，好鍾意❤️
多謝大C!我跟你影片整真係好好味好似出面食既好香😋想請問蒸完出黎底層比較深色同比較實係咩原因？但上面至中間都係好鬆軟好好食Thx🙏🏻🙏🏻🙏🏻
粉漿未攪勻，d糖墜喺底。
大C每一条影片都想试做，好犀利e
大C，請问如用6时园形蛋糕模，食谱份量要減多少呢？
減半，記得用沒有底的蛋糕模。
I would like to know where can I find the wooden frame, that is so neat ! I make for Chinese New Year annually.
This frame is used for making nagaski castella, you may find it bakery supplies
新年快樂!!大C.我都系香港.每次見你倒茶☕時,都担心會倒出來.那茶☕壺嘴是否太短?😄😄😄你很用❤心教.多謝!!😄😄
😅
新年快樂
請問是否需要蓋上錫紙防止倒汗水呢？
可以用代糖嗎？
講得好清楚，多謝分享
請問如果冇嗰個木嘅蒸盒可以用什麼模具代替呢！🙏
無底的蛋糕模(慕斯蛋糕模)或蒸籠都可以。
馬拉糕一定要用煮既吉士粉嗎
是否可以減半份量。
將材料按比例減半就可以，不過要換過細d嘅容器。
大C師傅, 我蒸了6个馬拉羔, 不知為何其中有四底羔底有一層深啡色發不起硬硬地！ 我又試過用蒸籠蒸, 又試過用穫加水蒸都如是.起初以為發酵完只用牙簽溝開氣泡未夠, 我已用个打旦潑搞勻,蒸後亦有一層像未發夠的厚厚質地在底. 何解呢？ 請賜教謝謝！
裝粉漿的容器是否密底？
我是用無底框，若用蒸籠做容器都可以，但要鋪烘焙紙防漏。跟蒸蛋糕做法不一樣。
大C廚房 The BiC Kitchen 請問大C是否不可以用普通的烘焙蛋糕模具做馬拉糕？一定要下面沒有底？或者蒸籠？可以梳氣的東西蒸？
Very spongy, nice
大C妳好呀！請問吾落奶粉同吉士粉可以嗎？🙏🙏🙏
會沒有香味，只有發酵味，而且糕嘅顏色亦不一樣。
你好，想问一下我在美国找不到吉士粉，能用什么来替代？
美国有吉士粉，搜Bird Custard powder
怏速酵母和干酵母有什麼不同？
Can you use a hand mixer?
請問蛋 逐只落，同打散一齊落的分別。
谢谢大C配方，但我做完后觉得跟传统马拉糕的香味还差一点点
傳統用麵種，較複雜。
謝謝分享
Does it requires grade A eggs?
老師請問吉士粉同奶粉可否省略呢？無吉士粉可以用其他代替嗎？
我自己吃不用吉士粉，(吉士粉是用香精、色素、奶粉、填充物合成)。黄糖改用红糖。
大C，你好。Thanks for sharing. 我在 Vancouver, custard powder 祗有 Bird 一種，有分別嗎？
Bird是加水即用，不需煮。我這款是要煮的，香d。
大C廚房 The BiC Kitchen Thanks
有網友分享，用 bird是可以的。
Thanks again. Will try it this weekend
大C麻烦你把食谱列出来，因为我听不懂粤语
请按标题下的箭头就可以看到材料。
多謝分享👍👍
剛剛整完，超正👍👍👍，但有少少酸的口感，係吉士粉嗎？
發酵太久
我之前用別的譜做過一次失敗了，沒有發起來，我想照妳的法方做看看，請問最後的一步驟用筷子消泡是要攪拌多久？如何判斷已經足夠？謝謝
麵糊長時間靜止發酵，糖會沉澱在底部，用筷子攪勻便可以，否則蒸出來的馬拉糕會下面實上面鬆。
我沒吉士粉可以不放嗎！🙏🙏🙏🙏
不放會有不好的味道
大C你好，请问没有芝士粉可以吗？谢谢！
加吉士粉能夠增香同增色
為何要用無底框?
請问怎么做咖央呢
大C每一条影片都想试做，
能教韭菜饼吗？
請問可否教怎樣做
黑糖馬蹄糕？
如果是想用馬蹄粉做黑糖糕，可參考芝麻糕版本，將芝麻糖水放為黑糖水便可以。
ua-cam.com/video/m8yFo4rYjSA/v-deo.html
我想做黑糖馬蹄糕
不是黑糖芝麻粒。
想問我家的是8吋方模，分量要加大多少？
如果按西式嘅計算方法，8吋材料份量是6吋嘅1倍。
请问怎样蒸港式咖央呢
我看到落油時你沒說清楚是牛油還是30g的油呢？
是牛油溶液25g+生油30g
感謝分享..,🙏🙏🙏
花奶若用牛奶代替，那麼不加奶粉可以嗎？
加奶粉令糕香d
大C廚房 The BiC Kitchen 請問奶粉是在那些店舖買到？除了去烘焙店。因為行好遠才有烘焙店，如果不落奶粉可以嗎？
可以。不過最好不要將淡奶改做牛奶，因為淡奶是濃縮牛奶。
大C廚房 The BiC Kitchen 好的謝謝你大C😘😘
我唔用吉士粉可以嗎🙏
個人覺得隻味唔啱我😊
可以
我不喜欢吉士粉的味， 需要加同等分量的低筋面粉代替吉士粉吗？
點解要用手搅？为何不用打蛋器？
用手先感覺得到d粉完全溶晒，唔會有粉粒。
但是我只有看到你加入了用黑色那個杯子裝着的牛油沒有看到你加入用白色杯子的油請問是否兩隻油一齊加呢多謝回覆
生油已加入牛油溶液中
靓姐可以换黑糖吗
可以
大C我想问一下蒸好使唔使焖几分钟才打开盖？因为我一打开盖它就慢慢回缩🙁
不用。
請問馬拉糕有否脹得太高頂鑊蓋？
大C廚房 The BiC Kitchen 不是，胀得一般！很快就回缩了，会是什么原因？
大C廚房 The BiC Kitchen 谢谢你
容器底部要透氣，火要大，蒸氣要夠。
Very nice
可以不放咁多糖嗎？太甜了。
奶粉是什麼奶粉，或可其他代替嗎？
全脂奶粉，加落去香d。
馬拉糕本身帶有少許麵種味
大C廚房 The BiC Kitchen 如果沒有奶粉可否加一些vanilla extract ?
請問花奶可以用普通奶代替嗎
應該可以，淡奶會濃郁d。
@@thebickitchen thanks
多謝大C 我已經做好了 非常之成功 感恩 身在美國的我 雖然有幾種材料要用其它代替 但仍然咁漂亮 好開心 萬分之感激 執筆忘字 見諒 祝大C身體健康 thx again
請問個木架喺邊度買。Thx
在烘焙店買的，其實用圓或方形金屬慕斯框都可以，這個是用來整蜂蜜蛋糕，我貪佢是四方形。
你好！请问我可以用竹蒸笼吗？
可以，只要不是密底就可以。無底框只是傳統做法。
好靓👍🌹
Looks so fluffy!👍👍👍
你好！请问可以用竹蒸笼吗？大概什么尺寸？
可以，底部可透氣就可以。
我的木框是7寸×7寸×3寸高。
可5可以5落泡打粉?
不可以的。
唔放奶粉可以咩？
为何要用手
可以感覺到有沒有顆粒
@@thebickitchen June Leong
Cookies sponge 1 hour stuck pin to see but not sticky overnight cut but bottom still sticky
Not fully cooked can I revoked again thanks
O
U
是不是同時落油和牛油？
是
大C可吾可以教做貴花糕
可以，要遲少少。
桂花
30克生油幾時落，我看過兩次還未看到
與牛油一起下
我都係看了幾遍 好似少了一種油
謝謝大C 感恩
Lucinda To 所以生油和牛油可以一起落
請問唔加吉士粉可以嗎?
無咁香
師傅 用搞拌機代替手得唔得 最多低檔
可以。
谢謝
Nice
速發酵母係邊到買
烘焙店買最抵。
超市都可能有賣，是速發酵母Instant yeast，不要買錯乾酵母dry yeast
@@thebickitchen 唔該晒
糖太多呀，