[JenChua 下厨 50】傳統养老面的酒饼摩訶糕，Traditional Dried Yeast Ball Moho Kuih. 通常只有在清明节或中元节期间才见到祭祀的糕点.

#traditionalfood #traditionalkueh
#糕点 #糕點
#摩訶粿 #摩诃糕

通常只有在清明节或中元节期间才见到祭祀的糕点.
它有很多名称,北马就叫摩诃糕， 南部叫发糕， 一些叫开口笑。
Usually moho kuih are only seen during the Ching Ming Festival or the Hungry Ghost Festival.( 7th month of Chinese calendar in Northern Malaysia.)
It has many names, Moho Kuih in the north, Huat Kuih in the south, and some other called Laughing kuih.

-----------------------------------------------------------------------------------------

材料/ Ingredients ：
第一天/ Frist day（面种/ Starter Dough）
酒饼1粒/Dried Yeast Ball 1pcs [ For Fermentation ]
面粉30克/ Flour 30g
清水50克/ water 50g

第二天/Second day
面粉220克/ Flour 220g
清水140克/ water 140g

第三天/ Third day
面粉180克/Flour 180g
白糖150克/ Sugar 150g
普通发粉1汤匙/ Baking powder 1tbsp
食油2汤匙/Cooking oil 2 tbsp
碱水1茶匙加2汤匙清水/Alkaline water 1tsp +2tbsp water

--------------------------------------------------------------------------------------------

温馨提示：
A. 收藏50克的面种，第二天解冻就可以了。（随意）加入1茶匙的即食酵母粉.
B. 扭转的方式揪出面团,放上油纸时，千万 （不可以用切）
C. 刚蒸上来太烧不急吃哦，半冷吃就不会粘牙与嘴了。

Kind tips:
A. Fermented freezer 50 grams , (optionally) add 1 teaspoon of instant yeast powder after thawing the next day.
B. The dough in a twisting way before put it on the oil paper, do not use to cut.
C. Don’t rush to eat if it’s too hot just after steamed. It won’t stick to your teeth and mouth if you eat it half-cold.