All wheat honey pea cake

I usually like to bake with the food available in my home, which is a good way to avoid waste, and sometimes with the snacks that are made at random can give unexpected surprises. The whole-wheat honey pea cake replaces sugar with honey, soy milk, fresh pea grains, good taste, egg paste membranes, and then some corn grains made last night are on the surface, which gives the cake a taste of chewing. I only use whole wheat flour in the formula, which is a little higher than the low-condensed pasta, so the baked cake tastes a little more resilient, especially delicious, big love. Do you mind if I use half the whole wheat flour and half the low-band powder。

Recipe Recommendations

whole wheat flour 60 grams
protein of 2
cooked soybean milk 25 grams
pea grain 40 grams
fine sugar 20 grams
egg yolk of 2
honey 30 grams
corn oil 20 grams
cooked corn kernels appropriate amount

sweetening
baking
half an hour
ordinary

Steps for All wheat honey pea cake

The yolk is scattered and added to honey, corn oil, soybean sour, heats up in insulation, stops heating after the human temperature, and then stirs to white and fluffy。

Sift in flour。

Smuggle evenly by placing the word “the” (do not circle)。

The proteins were added to sugar two to three times, and were concussed into neutral foamed protein cream。

Take half the protein cream and mix it with the yolk。

I'm going to dump the tumbled yolk paste back in the remaining protein cream。

Flip evenly。

Pour in peas。

Flip evenly。

The paste is thrown into the mold, some peas and ripe corn grains are spilled on the surface and baked. The oven is preheated (time temperature is for reference only, adjusted by the temper of the oven). Fire 170 degrees, medium level, 25 minutes. When it's done, it's out of the oven and it's cool。

All wheat honey pea cake