Wednesday, April 25, 2012
Kefir Wild Yeast ~ Caramel Ma Lai Go
here (& here)was very very fluffy but the bottom layer wasn't turning up as expected due to the raw sugar I used (without melting it which actually will help to increase the moisture in the cake itself to form the bottom layer). Other than that, shouldn't beat the mixture like making a common sponge cake. The fluffier your batter is, the worst it gets. So, here's what I did.
200gm all purpose flour
150ml homemade kefir drinks / enzyme juice (at room temperature)
300gm brown sugar (or half palm sugar)
80ml coconut milk
(combine water & sugar and cook over low heat till thick, finally stir in coconut milk & bring to boil. Off the heat & set aside to cool)
Main Batter :
6 large eggs
1/4 tspn salt
40gm all purpose flour
20gm corn flour
40gm custard powder
1 tspn coconut extract
Final Mixture :
60ml corn oil
2 tspn baking powder
1 tspn baking soda
(1) combine starter dough ingredients and mix well, set aside and let to ferment for 4 hours. (I made it over night, so that I could get it done by the next evening)
(2) then beat egg & starter dough and caramel till well mixed.
(3) now, beat together the remaining flour, corn flour, coconut extract, custard powder & salt till everything well combined (with low speed & do not over mix the batter, it will look a little lumpy but it's alright cause everything will be totally dissolved by the end of the day).
(4) again set the mixture aside (cover with lid) for final fermentation for about 8 hours (mine is 7 hours).
(5) finally, mix in the final ingredients and stir well.
(6) pour batter to a 9" tray lined with parchment paper, cover the top with aluminium foil and steamed for about 35-40 mins over high heat. (best to let batter stand in the tray for 5 mins before steaming)
(7) once ready, leave cool completely before slicing it.
I'm sending this to Wild Yeast @ Yeastspotting & Shaz @ Muhibbah Malaysian Monday.