马拉糕-Cantonese Steamed Sponge Cake!

When making the cake batter, baking powder should be added before cooking, as it decomposes upon contact with water to produce carbon dioxide. The fluffiness of the cake relies on the expansion caused by carbon dioxide. Premature decomposition of baking powder would waste carbon dioxide and decrease the cake's ability to rise. Avoid over-mixing the batter to prevent gluten formation. Cantonese Steamed Sponge Cake must be steamed all at once without stopping the heat or uncovering the lid during the process. Steaming it twice may result in a layered and sticky texture.
Chapters in the Video:
Introduction: 00:00
Traditional Cantonese Steamed Sponge Cake Recipe: 00:11
Modern Cantonese Steamed Sponge Cake Recipe: 06:30
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[@lat38south]

阿李師傅真功夫，最是👍👍👍👍👍！

[@AleeCooking]

过誉了😋

[@yookkew]

好吃的东西，都是过程不简单

[@zhimwar1367]

钟意食。睇制作过程，确实几花功夫。多谢师傅分享🎉

[@jodyho8453]

用麵種製作的古法馬拉糕，麒麟麵、爽滑彈，超正👍😋。多謝阿李師傅🙇

[@virginialo5428]

雖然做法繁複，但值得一試👍

[@sungplato3081]

多謝阿李，多次發酵須然有點繁複，但能做到比美茶樓效果，就是要有阿李這等好人無私的分享出來👍👍👍👍👍👍

[@maychen9264]

係呀，很多其他人又要出視頻，又要收收埋埋，驚死教識人。

[@user-op6ww3fm6r]

做出来底部有沉淀发不起来的样子什么问题。

[@user-rd8me6pv5i]

Спасибо, Шеф! Отлично получилось ! ! 👍谢谢你，酋长！结果太棒了！ ！👍👍

[@ayau3663]

想看傳統做法很久啦！謝謝阿李！

[@kiterchiu]

多謝分享食譜！

[@pingsu4975]

老师的每一个视频都非常用心❤

[@AleeCooking]

Thanks♪(･ω･)ﾉ

[@user-rd8me6pv5i]

Спасибо большое, пирог выглядит очень Вкусно , !👍👍非常感谢，馅饼看起来很好吃！👍👍👍

[@woanhueyteh495]

我喜歡第一個的*古早味最好吃😋

[@cookingwithmimmo]

非常好😊🌸❤

[@shuchenlin4022]

阿李阿你沒跟我們說哪一種你比較鐘意！謝謝阿李的展示！

[@AleeCooking]

面种做的有足够的发酵风味，我个人比较喜欢，奶香味的，小盆友比较爱

[@Violetta12blu]

❤❤

[@boscocheng2399]

這麼費工，一定很好吃

[@user-op6ww3fm6r]

按操作底部竖孔明显和蜂巢糕一样沉积不蓬松。不知道是什么问题😢

[@karwaichow3014]

見到師父攪拌酵母粉漿，想到魚翅黃金糕，希望阿李師父可以出視頻教授

[@AleeCooking]

会有的O(∩_∩)O

[@zhimwar1367]

我觉得我可以试下后面嘅懒人版😃

[@AleeCooking]

👍

[@maychen9264]

哇，你真棒，這個古法馬拉糕，我找勻全網，只有你這個教得最清楚 ，而且成果就跟茶楼的一模一样， 简直靓到不得了。请问一下，你用的低根面粉，蛋白含量是几多个%？

[@AleeCooking]

谢谢，9.7%的

[@ayau3663]

@@AleeCooking 我身住北美，古法馬拉糕已絕跡，沒吃到化學品味已經好好。😅

[@katetan2420]

请问现代方法也用低筋面粉吗？

[@myrealtor1429]

沒有碱水的話‘可以用什麼替代嗎？蘇打粉可以嗎？ 如果可以、要放多少克？

[@lingcheung303]

阿李師傅，請問你的蒸籠是什麼尺寸？謝謝🙏

[@chaokaheng7845]

请问花生油行吗

[@AleeCooking]

行

[@huiyanli8133]

李师傅好，我蒸的马拉羔，开盖蒸十多分钟，都未见有纹路，我也是用竹制茏蒸，请教为什么蒸不出纹路？

[@AleeCooking]

有没有可能是气不够？旺火大气很关键，做好密封。

[@huiyanli8133]

@@AleeCooking 哦，是这样，谢谢。

[@ayau3663]

老師，我做了，但中間不鬆軟，有泡打粉產生的氣孔，面層的氣孔很短，已經全程大火🤔

[@susannapang1794]

唔係用廣東話更是親切咩？😢