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#焦糖马来糕#马来糕#焦糖蛋糕
在很小的时候,婆婆就教我做古早味焦糖马来糕。虽然配方简单,原料很常见,但还是很多小细节须注意,才能蒸出松软,Q弹,成功的马来糕。
焦糖椰香马来糕/caramel coconut milk malay cake❤️怎样蒸出QQ的,松软,焦香味,吃下去不黏牙的古早味?
材料:
5粒 A鸡蛋
250ml椰奶
240g白糖
150普通面粉
半茶匙发粉
1茶匙苏打粉
1/4茶匙盐
注:1)用小模具,可做约30粒
2)煮焦糖时,若不小心弄出结晶体,就用小火继续熬煮,至到结晶体溶化。
3)搅打后的A蛋,1粒约50ml
Ingredients:
5 A eggs
250ml coconut milk
240g white sugar
150 plain flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Note: 1) Approximately 30 pieces can be made with a small mold
2) When cooking caramel, if you accidentally get crystals out, continue cooking with low heat until the crystals have melted.
3) A gred egg after whipping, 1 piece is about 50ml.