Q: Can I use all-purpose flour instead of high-gluten flour for this recipe?
A: While high-gluten flour is recommended for its texture, you can use all-purpose flour as a substitute, but the final texture might be slightly different.
Q: What’s the purpose of letting the batter rest for 10 minutes before steaming?
A: Resting allows the batter to settle and the baking powder to start reacting, resulting in a fluffier cake.
Q: Is it necessary to use a fermentation function in an oven for this recipe?
A: While using an oven’s fermentation function can provide a stable environment for the batter to rise, you can also let it ferment in a warm place if you don’t have this function on your oven.
Cocoa Ma Lai Gao (Cocoa Steamed Sponge Cake)
- 100g White Sugar
- 280g Warm Water
- 4g High-Sugar-Tolerance Yeast
- 150g Tapioca (Cassava) Starch
- 150g High-Gluten Flour
- 15g Cocoa Powder
- 30g Sunflower Seed Oil
- 4g Baking Powder
- Mix white sugar, warm water, and yeast until dissolved.
- Sift in tapioca starch and high-gluten flour.
- Use a whisk to mix until no dry flour is visible, then use a spatula to press out any lumps.
- Cover and place in an oven with fermentation function, let rise until doubled in size.
- During this time, mix cocoa powder with sunflower seed oil to form a paste.
- Remove batter, add baking powder and cocoa paste.
- Stir with a cake mixer until well combined and bubbles are minimized.
- Pour into molds without non-stick treatment, let sit for 10 minutes.
- Boil water in a pot and cover the molds with aluminum foil.
- Place the molds in the pot, cover with a lid, and steam over medium-low heat for 45 minutes.
- Remove from pot and let cool without overturning. Once cool, overturn to demold.
- Enjoy your Cocoa Ma Lai Gao.
- Calories: Varies based on serving size
- Rich in carbohydrates
- Contains gluten and potential allergens (cocoa, wheat)