After making bean dregs cakes two days ago, I was thinking about what else to make. I know that many people among gourmets use bean dregs to make healthy bread, but I can't knead it until the film pulls out every time, so I give up the bread. I sat in the office in a daze for some time in the afternoon and thought for a moment. Maybe I could make cakes to replace low-gluten flour. I put it into action after finishing dinner at night. Although I had the mentality of giving it a try, I still hoped that the recipe I designed would succeed. So I laid out the required ingredients one by one and began to tinker. The result was very, very successful. The cake was so soft that Lu girl asked to make more.
Because it was my own experiment, there was no giant's shoulder to stand on, and the amount was basically calculated based on the volume of the measuring cup.
Date paste bean dregs cake
Recipe Recommendations
- eggs of 2
- corn oil 80ml
- bean dregs 150ml
- jujube 150ml
- flour flour
- baking powder 1 coffee spoon
- white sugar 50ml
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Date paste bean dregs cake
1
Wash the dates and boil them in boiling water for 2 minutes. Remove them and cool, remove them from the cores. Use a blender to make the dates puree for later use (if it is difficult to make the puree, you can add a little bit of water for boiling the dates and just grind it up).
2
Add white sugar and eggs in the milk pan and beat in one direction until the color turns white, then add corn oil and beat evenly.
3
Add the okara into the milk pan and mix well.
4
Then add jujube paste and whip evenly.
5
Mix the flour and baking powder well, sieve and add to the milk pan.
6
Cut it up and down and mix well and pour into a baking sheet or mold.
7
Preheat the oven to 175° C and heat it for 30 minutes.