cake? biscuit? biscuit? cake?
whatever.. old school affordable eats that comes in a pack of 5…
and the lips will be snowy white…
蛋糕？饼干？
反正就是小时候一袋 5个饼。。吃得整个口都粉白粉白哒
recipe adapted with modifications/食谱经调整取自于: 好豆
ingredients (makes 6)
100g bread flour
50g cake flour
1g baking soda
3g baking powder
60g sugar
17g egg
55g full cream milk
20g coconut oil
食材（可做 6个）
面包粉 100克
蛋糕粉 50克
苏打粉 1克
泡打粉 3克
糖 60克
蛋液 17克
全脂奶 55克
椰子油 20克
Directions/做法
sift flours, baking soda and baking powder into mixer bowl
add in egg, sugar and milk
面粉、苏打粉和泡打粉筛入容器中
加入蛋液、糖和牛奶
mix using chopsticks till ingredients come together
add in oil
用筷子搅拌，待食材混合后加入椰子油
knead ingredients into a dough
cover with cling wrap and allow it to rest for 30 mins
(do not overknead ~ window pane stage not required)
和面成团即可。盖上保鲜膜、静置 30分钟
（无需揉出膜）
flour baking sheet generously and dust palms with flour
divide dough into 6 portions （dough is slightly sticky)
烤盘和手掌撒上面粉
面团分割成 6等份 （面团稍微沾手）
shape each portion of dough into a ball
各面团整形成小圆球
place it onto baking sheet with seam side facing downwards
press and flatten dough with palm
封口朝下，将面团放到烤盘上
用手掌将面团压下
bake in centre rack of preheated oven at 160 degrees C for 8 mins
turn temperature down to 140 degrees C
and continue baking with BOTTOM HEAT only for another 10-12 mins
送入预热至 160摄氏度中层烤箱烤 8分钟
后转 140摄氏度、仅下火续烤 10-12分钟即可
Personal notes/温馨小贴士:
– i made this recipe 3x ~ tried using 15g and 20g egg. realised that 17g worked just nice for my dough.
这个食谱我试过 3次～用过 15克和 20克蛋液。最后发现 17克蛋液做出来的面团刚好
– please adjust baking temperature and time accordingly. basically you want the bottom of the cake to be slightly browned
烘焙时间和温度请亲们做适当调整。总之饼底需要稍微上色就算 OK 了
Hi,must we use coconut oil or can we replace with other types of oil?
Any vege oil is fine e.g. Canola . No olive oil though
Thank you so much for sharing this recipe. I have been looking high and low for this. I am also looking for another old school Brown crust muffin like cake that sells at provision shops.
Ok Natalie, you just got me excited. Anything old school I must try … Is there a Chinese name to what u r looking for? Not paper sponge cake is it?
Found it on rasamalaysia.com/mini-egg-cake recipe!
Hi is the amount of oil 20 gm correct?
Yes. (?)
Tried it out! Tastes like it too!
Natalie, u crack me up 😀
Oh.. I love it so much! Thanks for sharing!
Can I use the evaporated milk instead of full cream milk?
I wouldn’t purely because I am unsure of outcome. If substitution is absolutely necessary I will use heavy cream. Still, that is changing the recipe
It’s very bitter. I think I followed the recipe, maybe a slightly more of the baking soda . Was it the reason for bitter?
Can I use rice flour or just all purpose flour for this?
Thank you.
If a substitute is absolutely necessary, maybe AP flour