Скачать или смотреть 正宗古法馬拉糕 【百年前做法 天然發酵 不加泡打粉和蘇打粉 減糖減油】Malay Sponge Cake | Traditional Ma Lai Gao (Healthier version)

(Scroll to the bottom for English recipe)
陳奶奶這次分享正宗古法馬拉糕的做法！
一百年前傳統做法，不加泡打粉、蘇打粉，使用天然發酵的麵種來製作。
香甜鬆軟，濃濃蛋香牛油香，佈滿細緻的氣孔，
香氣和質感，是坊間的化學馬拉糕完全做不出來的好滋味！

材料：

中筋麵粉 150克
麵種 50克
雞蛋 4小顆, 約200克
糖粉 40克
甜葉菊 2克
牛油 50克
奶粉 80克
雲呢拿香精（香草精） 3-5滴
食用鹼 2克

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正宗古法馬拉糕 【百年前做法 天然發酵 不加泡打粉和蘇打粉 減糖減油】
Malay Sponge Cake | Traditional Ma Lai Gao (Healthier version)

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【English Recipe】

Grandma Chan would like to share with you an authentic traditional Malay Sponge Cake!
This is a traditional recipe from a hundred years ago, made with levain, no baking powder or soda added.
It is sweet and fluffy, with a rich egg and butter aroma, and full of delicate air holes.
The aroma and texture are totally different with what you can find in the "chemical" Malay Sponge Cake!

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Ingredients:

All purpose flour 150g
Levain50g
Eggs 200g
Icing sugar 40g
Stevia 2g
Butter 50g
Milk powder 80g
Vanilla extract 3-5 drops
Dietary Alkali Powder For Cooking 2g