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

[@pizzawong9684]

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

[@candyyim3913]

咁複雜，酒樓食簡單囉。

[@ryyyung416]

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👍👍👍

[@manhonkwan7651]

茶樓最正嘅點心，外面食唔到，十分十分感謝🙏公開食譜💕💕💕

[@Josloutho]

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！

[@estherfan-dm8qc]

請問用多少蘇打粉開水代替鹼水呢？

[@katharine526]

請問其他材料份量...... 麵粉， 糖...是多少， video 冇講？

[@siewhwalau4044]

Louds

[@herbertyuen11706]

份量在影片最尾

[@patpan2932]

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.

[@patpan2932]

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.

[@lees-gi2299]

多謝朱Sir 用心製作！

[@patpan2932]

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

[@renaenglish8256]

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.

[@misshelenkwok]

睇片先生至知，原來做法係中西合壁嘅極品！謝謝朱Sir！

[@ornpreeyatiratidsakul1946]

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？

[@jing4113]

Made it today, turned out very yummy! 除了热量高，没毛病！多谢朱sir!

[@sbettybop]

looks very fluffy. What is the measurement of all your ingredients?

[@vivianli596]

The recipe is at the end of the video

[@cheungvivian9001]

請問要加幾多堂呀？雞蛋都冇份量。

[@pinkeylam616]

請問每次發酵，需要放入雪櫃嗎？定係室溫已經ok？

[@ChefChusKitchen]

室溫

[@zhuzhuy5352]

謝謝朱sir。我會跟住試整。

[@Polly_Lam]

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。

[@sandykwok4202]

朱Sir,可發全個recipe一次嗎( ingredients +weight) ?thx

[@ckwong2356]

全部發酵都係室溫？

[@sandykwok4202]

@@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🙏🏻

[@hwwu938]

條片第12分30秒咪有食譜

[@viviany1862]

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!🙏

[@herbertyuen11706]

份量在影片最尾

[@vickykeichi]

大開眼界，多謝朱sir！

[@hoIIyhoIIy5584]

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

[@sokingchan9077]

Chef 朱, 可以收我正確的 ingredients, 我很想试试， 谢谢! 🌷

[@winniekwong2748]

多謝朱sir 即刻開工！你整好靚👍🏻👍🏻，祝我自己成工😅😅😅😁😁😁多謝🙏thanks again ❤️❤️❤️

[@李花-x1d]

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？

[@kentli524]

謝謝朱Sir，我會試吓整

[@carmenmorris1303]

時間成本太高😌 我選擇做蛋糕🍰

[@jocheng4898]

請問一下，無梘水可否用其他材料代替？謝謝。

[@mimichoi7528]

好有專業👍🏽👍🏽

[@virginiaho4623]

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！

[@ChefChusKitchen]

係要發酵唔係發霉😂😂

[@virginiaho4623]

@@ChefChusKitchen 哦。🤣

[@supersuper0820]

正啊😍多謝朱sir

[@janicengo5940]

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。

[@ChefChusKitchen]

慢慢品嚐

[@likhui287]

今次差咗點喔,古法要有麒麟面,蒸起要有兩層氣泡,最底氣泡細小一點,上面一層粗大一點🤩🤩🤩

[@ChefChusKitchen]

我都覺得未夠完美，唔知係咪唔夠以前用嗰啲七星爐好力定係要轉一轉筋粉🤔🤔有機會再玩🙂

[@krisng1621]

如果在處理第一第二日嘅麵團時候提升水份，可以嗎？ 高粉：水 比例變為 100g: 60g-70g 。 Chu sir , 請旨教 🙏🏻

[@adamhong159]

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！

[@ab-wb1sz]

感謝朱師傅的指導很成功

[@amysun5008]

想問下可唔可以留種下次整架？

[@siniengchan9507]

過程好驚出錯 但最後成功咗 但食完個口有少少鞋？有冇人試過？

[@raincloudz]

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

[@herbertyuen11706]

多謝教導，非常成功好味

[@gustavpak]

請問白糖能改成黃糖嗎？多謝你分享！

[@ChefChusKitchen]

一般原蔗糖是沒問題的

[@ShiNoMiRenge]

辛苦哂朱sir

[@trudyyuen7297]

多謝朱sir!

[@cindytan7056]

请问这款马拉糕用几寸的模蒸?

[@AH-ot8lq]

朱sir,我看不到蛋和糖的份量，我想試做

[@herbertyuen11706]

份量在影片最尾

[@venuschan6540]

謝謝朱 Sir 的耐心分享😍😍辛苦你了😘 原來我愛吃的馬拉糕做法係咁複雜😰😰，要咁多日嘅時間。。。 食就唔使兩分鐘就食完。。。 我都係買嚟食好過😬😬，驚餓死都未食得😂😂 但又好有衝動想試， 矛盾矛盾😅😅

[@chachakimmy4950]

都係去茶樓吃好了😬

[@fumengsiong471]

Can u pls share your english recipe pls ?tqvm

[@Jerry-vk7im]

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

[@wlk1229]

請問如不加碱水轉用小小疏打粉可以嗎？

[@debgeema4970]

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，

[@sunflower1816]

唔怪得E家酒楼都冇古法馬拉糕賣，差不多三日才做到。

[@takyauleung645]

完成應否立刻從焗爐椤取出，否則會缩？

[@ChefChusKitchen]

我係直接拎出嚟

[@leeangela3002]

估唔到要用咁多糖，仲有，要發酵咁耐咁多次先整到老麵種。

[@bearlikeman]

so complicated, that's why my version is not good. Thanks a lot and definitely will try this version.

[@lequach75]

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) 👍👍👍👍👍

[@okok-vg8xz]

朱师父，我睇清楚马拉羔才料分量

[@vivianli596]

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？

[@ChefChusKitchen]

做薄d,留意器皿個底會唔會好厚，家庭式蒸氣唔係好夠勁

[@waichunfung6698]

朱Sir。多谢你分享指教的過程。🙏🙏😊😊

[@xiaominglu]

加入砂糖，没说多少克啊？

[@許毅毅]

老麵種比較靠經驗.放鹼水 另一種速成靠發粉.蘇打粉

[@localgai9182]

面團發酵時要否放雪柜內？

[@dyoodith]

Where can i get the recipe in English?

[@lingcheung303]

朱sir你好，請問沒有廚師機用手提打蛋器可以做到嗎？謝謝你

[@ChefChusKitchen]

當然可以了

[@lingcheung303]

@@ChefChusKitchen 多謝回覆

[@ChefChusKitchen]

@@lingcheung303 加油😊

[@kittypang2173]

同整酸種包一樣，咁都唔係好復雜，多謝阿sir

[@lingkeung6266]

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！

[@ChefChusKitchen]

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

[@cherrychen1075]

講解得好詳細，吾怪得甘好味，原來係要放甘多牛油⋯

[@yeungjudy1668]

辛苦晒朱sir.多謝。

[@ytfriends4622]

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?

[@ChefChusKitchen]

不如加入群組上傳圖片睇吓

[@shirleyhui21]

@@ChefChusKitchen 好

[@chankitfong2281]

朱SIR，網上有冇傳統中菜班開！(macau)

[@ChefChusKitchen]

沒有喔，因為不是強項

[@sbettybop]

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?

[@ChefChusKitchen]

室，25度左右

[@vinkylo1614]

請問用多少水開泡打粉同梘水？

[@ChefChusKitchen]

非常少足夠攪勻就可以

[@zhiyingliu6940]

真系好有难度！想知道配方，有时间都想试下

[@wendyli2107]

食譜在那裏看到呢？

[@yellowpurpleonYT]

Is there any substitute for PH water?

[@wanniesung7949]

還有泡打粉多少? 謝謝

[@evonyang3522]

朱sir你好,请问第一，二和三天的发酵，是室温发酵还是冰箱低温发酵呢？ 因为我来自马来西亚，室温比较高，大概30 至31c 之间

[@ChefChusKitchen]

室溫😊

[@evonyang3522]

@@ChefChusKitchen 好的，谢谢你 😊😊

[@ni-zq4rl]

試了用六寸蛋糕模具 做出來完全沒有氣孔 很硬很實 一點都不鬆軟 😢

[@simplyme3306]

Wah like sour dough! What is your room temperature chef?

[@ChefChusKitchen]

Yes ☺️

[@twomoments6616]

Hi Chef Chu, may I know the volume & weight of the ingredients for Ma LAI Ko please?

[@lisatang4810]

Yes. Please chef zhu. I also need the quantity of all the ingredients as I can't find them in your description. Many tks

[@yellowpurpleonYT]

Yes, I’m reading the comments for the measurements

[@大伟-z6q]

有没有配方数

[@lalasushilover6773]

多謝你長细分享, 但有點不明白, 你全程是用白砂糖, 蒸煎是黄色, 為何蒸完出来效果是啡色?

[@ChefChusKitchen]

你好因為鹼水令佢啲顏色變咗

[@lalasushilover6773]

Thank you!

[@mcmcchin1111]

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！😅

[@ChefChusKitchen]

室溫

[@mcmcchin1111]

@@ChefChusKitchen 明白！謝謝！

[@winniewong9858]

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 🙇‍♀️

[@ChefChusKitchen]

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

[@winniewong9858]

@@ChefChusKitchen 收到。thank you chu sir!

[@wandawong4096]

多謝朱sir🙇‍♀️

[@lauraleung2716]

要早咁多日準備，睇咗當做咗算了

[@Moomin377]

去酒樓食就算

[@issastewart9810]

古法綿香馬拉糕👏🏻👏🏻👏🏻

[@carriechan3162]

整得好靚呀。

[@yukjochea4880]

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.🥰😍👍🙏

[@sandycheang9815]

多謝🙏一定要試做

[@地火天風]

請問麵種發酵能否改用低筋麵粉？

[@i_love_hellokitty0001]

请问有字幕版的吗？广东话听不懂啊(⊙o⊙)

[@SnowyLatte]

Where is the recipe after you make the sourdough?

[@tracy723]

朱sir你好，請問老麵種是不是在室溫發酵

[@ChefChusKitchen]

是

[@cookingwithmimmo]

Amazing recipe so good and so tasty

[@christy1840]

整左！ 真係好好食

[@karening3846]

朱 sir, 点解所有材料冇份量寫出嚟？

[@herbertyuen11706]

份量在影片最尾

[@graceli4695]

朱Sir, 請問你用的兩種模尺寸：方型及蒸籠. 謝謝

[@ChefChusKitchen]

蒸籠五吋半方形六吋

[@大伟-z6q]

鹼水多少

[@scchan1810]

Hi Chef Chu, can i use all purpose flour instead of bread flour?

[@ChefChusKitchen]

Ok

[@scchan1810]

Thx 🙏 Will try 😃

[@Bettyhin]

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？

[@ChefChusKitchen]

狀況

[@cheungfione]

Look delicious! Thank you!

[@sukysuky3408]

我都試吓整先，謝謝你

[@zd3720]

感謝朱sir分享！請問可不可以把高筋麵粉換成中筋麵粉?

[@ChefChusKitchen]

試左原版先😊

[@janechiu9382]

請問是否真的用22g泡打粉?

[@ChefChusKitchen]

是