Bean cake
By VicentaLakin
Every time we do soybean, the rest of the soybean is cheaper than the flowers. There is a saying that all food is thrown out of the ground far better than we eat. So use it quickly, it's no different than ordinary cakes, but the only difference is the smell of soy milk, which smells good because the slag is so thin that it doesn't feel like it。
Recipe Recommendations
- low-gluten flour 70g
- eggs of 3
- corn oil 15g
- milk 20g
- bean dregs 70g
- fine sugar 25g
- sweetening
- baking
- three-quarters of an hour
- simple
Steps for Bean cake
1
Yogurt clear。
2
Milk is added to the yolk and is evenly mixed with a manual omelet。
3
Add corn oil and mix it evenly。
4
Add bean slag and mix it evenly again。
5
It's low powder, sifts into the soybean slag yolk paste and tumbles evenly with a rubber razor。
6
A few drops of white vinegar and fine sugar were added to the egg-cleaning, which hit the bubble at high speed。
7
Turns low to hard bubbles。
8
A third of the protein cream was added to the paste, and the rubber razor was quickly rolled up and down。
9
And then the mixed paste goes back to the remaining two-thirds of the protein cream, which is very fast and evenly rolled up and down。
10
Into the mould, the surface is scraped with a scratchboard. Up and down, middle level, 165 degrees, 35 minutes。Bean cake Make Tips
The slag I'm using here is not squeezed, is it left over from the soy machine or is it wet? If you squeeze soybean slag with little moisture, you have to increase the amount of milk accordingly. Baking time and temperature, depending on the performance of the home oven, are observed。