Pine nut tofu cookies
Many people like to drink soy milk, but most of the bean dregs filtered out of making soy milk at home are thrown out. In fact, bean dregs are rich in soy fiber and are very good nutrients. It is a pity to throw them out. How can we make use of bean dregs? Today, this tofu cookie recommended by Tuotuo Mom will definitely make you feast.
Recipe Recommendations
- unsalted butter 100 grams
- sugar 60 grams
- eggs of 2
- bean dregs 150 grams
- low-gluten flour 200 grams
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Pine nut tofu cookies
1
Bring butter to room temperature to soften, add sugar and beat until white.
2
Add the egg mixture to the butter in portions, stirring while adding to prevent separation.
3
Pour the okara into step 2 and stir well.
4
Sift the flour into step 3 and mix well.
5
Finally, add the pine nuts in step 4, stir into dough, spread oil paper on a baking plate, and place the dough on the oil paper with a small spoon. No need to shape. The dough will collapse automatically after the butter melts, so the interval must be opened slightly, otherwise it will stick into a large piece of dough; preheat the oven to 180 degrees, and bake over heat for about 15 minutes.