Every time I squeeze soy milk, I am always reluctant to throw it away when faced with the fragrant bean dregs. This time I made bean dregs into pie, but I didn't expect it to be so delicious, huh... Because the bean dregs are rough and have poor viscosity, I added some glutinous rice flour. But I heard from a friend in the north that flour is more sticky.
This is my first time making cakes, and I feel a little scared and makes people laugh. I hope I have friends to give me advice.
Bean dregs corn flour blueberry cake
Recipe Recommendations
- bean dregs 120 grams
- cornmeal 2 tablespoons
- glutinous rice noodles 3 tablespoons
- blueberry sauce a little
- sweetening
- steamed
- half an hour
- ordinary
Steps for Bean dregs corn flour blueberry cake
1
Main ingredients (soybean residue, corn meal, glutinous rice meal)
2
Mix dough, grow shape, and divide into slices.
3
Take a small piece of dough, knead it into a ball shape, buckle it in with your thumb from the middle, slowly turn it with the other hand, press the periphery thin (the bean dregs and cornmeal are thicker and easy to disperse, just about it), add blueberry sauce, wrap it well.
4
Lay a piece of wet gauze on the steaming rack to prevent it from sticking to the bottom. Put the cooked cakes on the table. If you don't have a cake mold, you can make it like Shangtangyuan.
5
Bring the water to the boil and place it on a steaming rack and steam for 20 minutes.
6
Ready-made: bean dregs corn flour blueberry cakeBean dregs corn flour blueberry cake Make Tips
1. The bean dregs themselves contain moisture, so no need to add water. If it feels too dry, add a small amount of water.