Bean Dregs and Red Date Cake
1.
After making the soy milk, take a small piece of okara.
2.
Add flour and mix well
3.
Add yeast powder and mix well
4.
According to the dry humidity of the dough, add the malted milk essence milk liquid
5.
Knead into a smoother dough
6.
Put it in a fresh-keeping tape and ferment in a warm place. (The temperature is low now, I put it in a warm water pot to ferment)
7.
Prepare brown sugar and red dates, brown sugar and a little flour, roll into powder with a rolling pin, chop the red dates and set aside
8.
Take out the fermented dough
9.
After the dough is exhausted, roll it into a dough sheet
10.
Spread a little oil on the dough, put brown sugar and red dates on it and spread it evenly
11.
Fold on both sides
12.
Roll out the dough again
13.
Add sugar and red dates again to fold
14.
After folding, add a little red jujube brown sugar to the middle fold.
15.
Put it in the steamer and ferment again for a quarter of an hour. Turn on the heat and steam for about 15 minutes. Turn off the heat for 5 minutes and open the lid.
16.
Finished section view
Tips:
1. If you don't like the smell of beans, you can put less bean dregs and more seasonings. For example, adding a little coffee will work better. Try it next time.
2. The cakes made by this method are more suitable to eat while they are hot, and they will taste a little bey after cooling.
3. Try to make the dough for mixing and make it dry. If it is soft, it will have a sticky texture after steaming after adding sugar.
