What are the dangers of eating more mara cake and what is mara cake? Is it tasty?

Eating more mala cakes may have the following harms:

1.Mala cake is high in sugar, and excessive consumption may cause blood sugar to rise, increasing the risk of diabetes. For patients who already have diabetes, the consumption of mala cakes should be avoided.

2.Mala cake has a higher fat content, and excessive consumption may lead to fat accumulation in the body, gain weight, and is not conducive to **and**.

3.Long-term consumption of mala cakes containing high amounts of aluminum may cause effects on the nervous system, and some studies have shown that excessive intake of aluminum may also increase the risk of Alzheimer's disease.

To sum up, mala cake should be consumed in moderation to avoid adverse effects on the body.

Mala cake is one of the common dim sum in Guangdong tea houses, one of the characteristics is that there are three layers of pores, the top layer is straight, and the low layer is horizontal, which is a kind of cake. When eaten fresh, it is very fluffy, soft, and has a slight aroma.

Authentic mala cake is made by mixing flour, eggs, lard, and butter and fermenting it for three days, and finally steaming it in a steamer.

Mala cake was originally a kind of food loved by the Malays in Singapore, originally called "Malay cake", and later introduced to Hong Kong and Guangdong, before it was called "Malay cake" by the Cantonese dialect.

There are many holes in the mala cake, which proves that the mala cake has been fully fermented, the taste is soft and elastic, every time you chew it, you will feel that the pastry is fighting with your teeth, bite, bounce open, bite, bounce open, in the process, the eggs and butter aroma of the mala cake fill your mouth, and then drill out of your nose, waiting for you to wake up, as if in another world.

Mala cake is not the same as hair cake.

Mala cake is a famous Cantonese food and is one of the common dim sum in tea houses. Authentic Malay cake is made by mixing flour, eggs, lard and butter and fermenting it for three days before steaming it in a steamer. One of the characteristics of the mala cake is that the pores have three layers, the top layer is straight, and the lower layer is horizontal, which is a type of cake.

Malay inside a teahouse.

Cantonese Sponge Cake is a traditional Cantonese tea house dim sum, which was originally a favorite food of the Malay people in Singapore, and its original name was "Malay Cake". Later, after being introduced to Hong Kong and Guangdong, it was called "horse cake" by the Cantonese dialect.

Hong Kong's Hong Kong-style mala cake is also known as the ancient method of mara cake. The earliest authentic ancient Mara cake was mixed with flour and eggs, lard, and butter, fermented for three days, and then steamed in a steamer, which was more troublesome. The steamed mala cake is golden in color, very soft and fluffy when eaten when it is just steamed, and has a slight aroma, a sponge softness, and the aroma of chicken cake, which is a little similar to muffin, but more fluffy than muffin.

Ingredients: 130 grams of flour, 70 grams of whole egg liquid, 100ml of milk, 30 grams of boiled cooked lard, 70 grams of sugar, 7 grams of baking powder.

Method]: 1Crack the eggs at room temperature and beat them into a whole egg mixture with a manual egg whip.

2.Add the milk, sugar, and melted lard at room temperature, and stir with a manual egg whip until all are fused together, and there is no oil-water separation.

3.Sift in the flour and baking powder mixture and stir it into a delicate paste with a manual egg whisk that is not visible to the naked eye.

4.Grease the walls of the container ready to be steamed.

5.Pour the batter into the mould for about 8 minutes, then let the batter sit for 15 minutes.

6.Put the batter in the steamer, cover and wait for the water to boil before starting the timer, and steam over high heat for about 25 minutes. Out of the pan, you can immediately invert the demolded slices.

Delicious Notes]:

1.Be sure to use eggs and milk at room temperature, because after the melted lard is poured in, the lard will clump when cold. The first time I did it, I encountered such a situation, but if the lard is lumpy, it doesn't matter, you can insulate the whole container with hot water, stir while heating, and the lard will melt when the temperature rises.

2.Step 2: Be sure to stir all the ingredients together before proceeding to the next step.

3.In step 4, it is necessary to grease the walls of the container, otherwise after steaming, the mala cake will stick to the container and it will be difficult to take it out.

4.When steaming, remember that the batter should not be too full, it will rise, so leave some space.

5.It is also necessary for the batter to rest, and this process is to make the baking powder work better.

6.Mala cake is to be eaten while it is hot, if you can't eat it all at once, take medicine the next day and put it in the microwave oven or steam it in the pot before eating, the fluffy taste is the characteristic of the malla cake.

Mala cake has the effect of strengthening the brain, nourishing the heart and liver, and removing heat and quenching thirst.