Mini Chinese sponger galettes,( Ma Lai Gao)
constituents
- 1 mug each- purpose flour
- 1/4 mug custard greasepaint
- 1 tsp baking greasepaint
- 1/2 tsp baking soda pop
- 4 large eggs
- 3/4 mug granulated sugar
- 1/4 mug milk
- 1/4 mug vegetable oil painting
- 1 tsp vanilla excerpt Instructions
Set up a steamer with scorching water.
insure you have mini cutlet molds or cupcake liners ready.
In a coliseum, sift together the flour,
custard greasepaint, incinerating greasepaint, and incinerating soda pop. Set away.
In a large coliseum, beat the eggs with the grained sugar until light and ethereal, about 5- 7 twinkles. Mix in the milk, vegetable oil painting, and vanilla excerpt. Gradationally add the dry constituents to the wet constituents, folding gently until just combined. Do n’t overmix. Divide the batter unevenly among the mini cutlet molds or cupcake liners, filling each about 2/3 full. Place the molds in the steamer and brume over medium-high heat for about 12- 15 twinkles, or until a toothpick fitted into the center comes out clean. Remove the mini galettes from the steamer and let them cool slightly before serving.