Low-fat tofu cake

1

Sift the low flour twice. Here's another point: sifting the flour will wrap more air in the flour, which will make the cake more fluffy. So for things like Qi Feng, sponge, and pound cake, try not to be lazy, and it will be better to sift through the flour more!

2

Whisk the silk tofu into a delicate tofu paste, or pass it directly through a thicker sieve. The silk tofu is very tender and easy to stir well.

3

Pour sugar-free soy milk and grape seed oil into a container and heat over water.

4

Heat until 65 degrees, stir well, and stop heating. I used a thermometer to measure it. It doesn't matter if I don't have a thermometer. After the water heated to the outside pot boils, turn off the heat, and stir the soy milk and oil with the insulating water.

5

Pour the heated soy milk and oil into the sifted powder and mix well. At this time, it is a pot of dough, which is not very moist, but do not add water at will.

6

Add the tofu from step 2 and stir well.

7

At this time, the batter began to soften and moisten, but it still felt thicker than ordinary Qifeng.

8

Pour in 50g of egg white.

9

Stir well until the moisture of the dough paste is about the same as the egg yolk paste used to make Qi Feng. Standby.

10

Whisk egg white (2) at low speed until atmospheric bubbles appear.

11

Add fine sugar in 3 times, and stir until wet and foamed, that is to say, the bubbles are fine and even. However, after lifting the egg beater, the egg white will turn into a hook shape. Gently shake the basin, and the egg white will still slide in a whole piece. Stir it for a while and it will turn into dry foam.

12

Cut 1/3 of the egg white into the egg white paste in step 9, mix well, then cut and mix well in two times.

13

Cut and mix the cake paste into a baking sheet covered with oil paper, place it in the middle layer of an oven preheated at 180 degrees, bake for 15 minutes, cool down to 150 degrees, and then bake for about 15 minutes. Note: The original recipe says, first roast with 180 degrees on fire and 140 degrees on fire for 15 minutes, and then cool down to 150 degrees on fire and 120 degrees on fire and roast for about 15 minutes. My oven happens to be able to have full power and half power respectively, so I set it up; if the oven cannot be set to have upper and lower fires separately or only have the same power, just follow the temperature I wrote, which is not a big problem.

1. After taking out the baked cake, shake the baking plate to let the hot air escape from the bottom, place it on the grill, remove the oil paper, and let it cool. Then apply the stuffing and cut it into slices. It is recommended to refrigerate before serving. Don't be impatient. 2. This amount is the amount of the original recipe (35cm*25cm*3cm). It is very large. 9 egg whites were used-because it happened that I was going to use egg yolks to make ice cream. You can adjust the portions according to the size of your own baking pan. The filling can be based on your preference. I use black sesame cream cheese filling (black sesame sugar flour is ground with cream cheese and a tablespoon of milk is beaten smoothly), or red bean filling is also good.