Chinese Egg Sponge/Kuih Bahulu/ 马来鸡蛋糕

"我们的视频着重展示美食制作过程，所有食材的来源都符合合法和道德标准。" 新鮮出爐的馬來雞蛋糕，外脆內柔，感覺酥脆與質地輕盈。
視頻裏面的麵粉分量是120克（漏了寫）

Kuih Bahulu 馬來雞蛋糕

分量：大約48粒左右

材料：

4個 蛋 (A級)
120 克 細砂糖
120 克 普通面粉/底筋麵粉
1 湯匙 粘米粉

做法：

1.将4个 蛋 (A级)打散，加入120克细糖用搅拌器高速打约6分鐘左右至浓稠，面煳纹路清晰，呈澹白色，打好的面煳，上面可以写字不会马上消失即可
2.1湯匙粘米粉和120克麵粉混合，然後分三次加入蛋糊裡(过筛），用刮刀，轻盈的的搅拌均匀，以免消泡
3.将模具内侧均匀刷上食油，放进烤炉以摄氏190度预先烤热10分钟
4.模具烤热了，放入8分满麵煳
5.放入已预热的烤炉，以190度，烘烤10分钟，直到呈金黄色。
6.鸡蛋糕一出炉就以竹签挑出，放在网架上搁凉，之后再装入密封罐里即可。

Traditionally, Kuih Bahulu are usually baked during Chinese New Year holidays, such as Hari Raya and Chinese New Year. Nowadays, many people know how to make it. Freshly baked Kuih Bahulu are crispy on the outside and soft on the inside, feeling crispy and light in texture.

Kuih Bahulu

Yield: about 48pcs

Ingredients:

4 eggs (Grade A)
120 g caster sugar
120 g plain flour/low-gluten flour
1 tbsp rice flour

practice:

1. Beat 4 eggs (Grade A), add 120 grams of caster sugar and beat with a mixer at high speed for about 6min or so until it is thick. The batter has clear lines and is pale white.
2. Mix 2.1 tablespoons of sticky rice noodles with 120 grams of flour, then add them to the egg batter (sift) three times, and use a spatula to mix lightly to avoid defoaming
3. Brush the inside of the mold with cooking oil evenly, put it in the oven and pre-bake at 190 degrees Celsius for 10 minutes
4. While the mold is hot, add 8 minutes of batter
5. Put it in the preheated oven, bake at 190 degrees for 10 minutes, until golden brown.
6. As soon as the Kuih Bahulu is out of the oven, pick it out with bamboo skewers, place it on a wire rack and cool it, and then put it in an airtight jar.


歌曲：心心相依 by 张辉
CC：【猴子音樂】授權歌曲
音乐编号：HY000276