Grandma's cake recipe

Not her recipe per se, as she recounts how she learnt it from the baker's wife, she being the grocer's wife, back in Madagascar where my grandparents emigrated to (alike other territories in the Indian Ocean, popular places for coastal Chinese to emigrate to). The cakes are shaped like muffins, with a bit more butter/fat in them, and one can change the flavour as he wishes - my grandma puts vanilla tips, fruits confits, raisins, and/or roasted almonds in them (I will probably try with rhum...). There are two versions to the recipe, with the "western" one using butter, and the "chinese" one using vegetable oil. Both can apparently be steam-cooked, but that's the first time I hear you can make cakes like Chinese buns...

Style Occidental
- Butter (100g to 120g)
- Sugar (200g)
- Eggs (4x)
- Flour (250g)
- Milk (180ml)
- Baker's yeast (3tsp)

Separate the yolks. Put the yeast with the flour. Mix the butter, add in the sugar, then the yolks, and the flour, and the milk, and then the white (uniformize at eachstep before adding the next ingredient). Add whatever "filler" you want. Pour it in. Bake it (and actually, I need to call my grandma up - she didn't say how long, and what temp!).

Style "Chinois"
- Vegetable oil (120ml)
- Sugar (180g)
- Eggs (3x)
- Flour (240g)
- Milk (180ml)
- Baker's yeast (3tsp)

Same procedure as the western one. Eventually will try them out, distribute them to family, friends and whoever.


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This page contains a single entry by Cedric published on January 3, 2006 12:18 PM.

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