tag:blogger.com,1999:blog-8816084460689965246.post6460322138506394072..comments2023-10-16T00:23:01.447+08:00Comments on BerryFood: Ma Lai Ko 马拉糕Art of Eatinghttp://www.blogger.com/profile/11884272713155609592noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8816084460689965246.post-89825891829596250012009-10-02T08:48:47.611+08:002009-10-02T08:48:47.611+08:00Hi Blessed Homemaker,
There is no need for the eg...Hi Blessed Homemaker,<br /><br />There is no need for the egg to reach that ribbon stage as long it's beat to foamy.<br /><br />鸡蛋糕 are slightly sweet and the texture is smoother and also more eggy fragrant when compare to Ma Lai Ko.Art of Eatinghttps://www.blogger.com/profile/11884272713155609592noreply@blogger.comtag:blogger.com,1999:blog-8816084460689965246.post-86483286857069822162009-09-23T11:21:59.794+08:002009-09-23T11:21:59.794+08:00No need to beat the egg till ribbon stage?
How di...No need to beat the egg till ribbon stage?<br /><br />How different is this from the traditional steamed sponge cake in terms of texture?Blessed Homemakerhttps://www.blogger.com/profile/15280093571105411449noreply@blogger.com