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
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.
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.
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.
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?
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.🥰😍👍🙏
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) 👍👍👍👍👍
![[《大廚精心推介2023》EP20 主持︰林希靈] 麥桂培新鮮製作傳統馬拉糕 及 最高規格豬膶腸 #hkhoytv #好好制作 #大廚精心推介2023 #林希靈](http://i.ytimg.com/vi/b8ZykEbSHuA/mqdefault.jpg)
![[《大廚精心推介2023》EP20 主持︰林希靈] 麥桂培新鮮製作傳統馬拉糕 及 最高規格豬膶腸 #hkhoytv #好好制作 #大廚精心推介2023 #林希靈](/img/tr.png)
![【懶人簡化版】黑糖馬拉糕 [Eng Sub]](http://i.ytimg.com/vi/KbfdVxQ5z-8/mqdefault.jpg)
想找這種古法馬拉糕好久了，眞的謝謝你的詳盡分享。好難得👍👍👍
請問其他材料份量...... 麵粉， 糖...是多少， video 冇講？
Louds
份量在影片最尾
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
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.
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？
請問每次發酵，需要放入雪櫃嗎？定係室溫已經ok？
室溫
請問要加幾多堂呀？雞蛋都冇份量。
朱Sir,可發全個recipe一次嗎( ingredients +weight) ?thx
全部發酵都係室溫？
@@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🙏🏻
條片第12分30秒咪有食譜
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!🙏
份量在影片最尾
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.
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.
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
咁複雜，酒樓食簡單囉。
Made it today, turned out very yummy! 除了热量高，没毛病！多谢朱sir!
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！
請問用多少蘇打粉開水代替鹼水呢？
请问这款马拉糕用几寸的模蒸?
looks very fluffy. What is the measurement of all your ingredients?
The recipe is at the end of the video
多謝朱Sir 用心製作！
茶樓最正嘅點心，外面食唔到，十分十分感謝🙏公開食譜💕💕💕
請問一下，無梘水可否用其他材料代替？謝謝。
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。
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！
係要發酵唔係發霉😂😂
@@ChefChusKitchen 哦。🤣
謝謝朱sir。我會跟住試整。
請問白糖能改成黃糖嗎？多謝你分享！
一般原蔗糖是沒問題的
正啊😍多謝朱sir
多謝朱sir 即刻開工！你整好靚👍🏻👍🏻，祝我自己成工😅😅😅😁😁😁多謝🙏thanks again ❤️❤️❤️
完成應否立刻從焗爐椤取出，否則會缩？
我係直接拎出嚟
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！
好有專業👍🏽👍🏽
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？
睇片先生至知，原來做法係中西合壁嘅極品！謝謝朱Sir！
大開眼界，多謝朱sir！
請問如不加碱水轉用小小疏打粉可以嗎？
謝謝朱Sir，我會試吓整
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
當然可以了
@@ChefChusKitchen 多謝回覆
@@lingcheung303 加油😊
朱sir,我看不到蛋和糖的份量，我想試做
份量在影片最尾
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
想問下可唔可以留種下次整架？
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👍👍👍
Chef 朱, 可以收我正確的 ingredients, 我很想试试， 谢谢! 🌷
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
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？
做薄d,留意器皿個底會唔會好厚，家庭式蒸氣唔係好夠勁
辛苦哂朱sir
太靓太好吃了！😋😋
Hi Chef Chu, may I know the volume & weight of the ingredients for Ma LAI Ko please?
Yes. Please chef zhu. I also need the quantity of all the ingredients as I can't find them in your description.
Many tks
Yes, I’m reading the comments for the measurements
加入砂糖，没说多少克啊？
辛苦晒朱sir.多謝。
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
室溫😊
@@ChefChusKitchen 好的，谢谢你
😊😊
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！
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
Where can i get the recipe in English?
整得好靚呀。
Is there any substitute for PH water?
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?
不如加入群組上傳圖片睇吓
@@ChefChusKitchen 好
請問用多少水開泡打粉同梘水？
非常少足夠攪勻就可以
還有泡打粉多少? 謝謝
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，
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。
慢慢品嚐
面團發酵時要否放雪柜內？
感謝朱師傅的指導很成功
請問是否真的用22g泡打粉?
是
多謝朱sir!
朱SIR，網上有冇傳統中菜班開！(macau)
沒有喔，因為不是強項
古法綿香馬拉糕👏🏻👏🏻👏🏻
朱Sir。多谢你分享指教的過程。🙏🙏😊😊
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?
室，25度左右
22 g baking powder seems too much. Is it a typo?
沒錯
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 🙇♀️
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
@@ChefChusKitchen 收到。thank you chu sir!
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！😅
室溫
@@ChefChusKitchen 明白！謝謝！
多謝朱sir🙇♀️
多謝🙏一定要試做
朱sir 好fit呀💪
Thx your recipe
多謝教導，非常成功好味
朱 sir, 点解所有材料冇份量寫出嚟？
份量在影片最尾
請問麵種發酵能否改用低筋麵粉？
Hi Chef Chu, can i use all purpose flour instead of bread flour?
Ok
Thx 🙏
Will try 😃
朱sir你好，請問老麵種是不是在室溫發酵
是
高筋面粉是面包粉吗
Yes
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?
你好因為鹼水令佢啲顏色變咗
Thank you!
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？
狀況
朱Sir, 請問你用的兩種模尺寸：方型及蒸籠. 謝謝
蒸籠五吋半方形六吋
Look delicious! Thank you!
朱师父，我睇清楚马拉羔才料分量
朱sir, 請問梘水在哪裡可以買到？
雜貨鋪
@@ChefChusKitchen 唔該，多謝朱sir 回覆。
整左！ 真係好好食
沙糖要幾多克呀？
份量在影片最尾
請問這馬拉糕為何是用高筋麵粉，而不是用低筋麵粉的
膨脹得更高鬆
@@ChefChusKitchen 好的，謝謝
Can u pls share your english recipe pls ?tqvm
Wah like sour dough! What is your room temperature chef?
Yes ☺️
請問如果無廚師機，手做搓唔搓到?
可以只係有點辛苦
请问，牛油煮开后，要放凉先吗？
請問聲你用多少牛油來煮開? 由砂糖起已沒有說出份量, 粉類各多少? 蛋呢? 你想知放涼不放涼, 我倒想要份量 其實落咗幾多, 才有得跟住做。你知道的話, 唔該留言寫在這裏, 我也照做一次看看。thank you.
@@waichingkwan5641 食频后面有食谱，砂糖168g,鸡蛋去壳后255g
@@yaplina2511 , oh 你看到了食譜, 是不是有facebook, Instagram, 網上課程的同一頁? 我還是不見今集的ingredients 唔知點解。只有椰撻 油條等就有介紹, 是那裡找的, 請指點多一次, 謝謝。我有興趣跟著做, 你呢?
有了, 在12:34有四天份量。我太早離開 所以不見。謝謝你的回應, 祝你成功做一個古法馬拉糕。🙂
@@waichingkwan5641 我开始做面团发酵，第二天，或许新加坡天气温度比较高感觉面团要溢出来了。。
多谢朱sir
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.🥰😍👍🙏
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😅😅
都係去茶樓吃好了😬
我都試吓整先，謝謝你
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) 👍👍👍👍👍
請問開泡打粉嘅水，大概要多少g?
大約一比一
@@ChefChusKitchen 唔該哂☺
好靚仔啊！😋😋😋
感謝朱sir分享！請問可不可以把高筋麵粉換成中筋麵粉?
試左原版先😊
Amazing recipe so good and so tasty
同整酸種包一樣，咁都唔係好復雜，多謝阿sir
Thanks 🙏🏻 chef chu !
請问室温是幾多度？多謝回應
大約25度左右
時間成本太高😌 我選擇做蛋糕🍰
鹼水多少