Easy Afternoon Tea: Low-fat Tofu Cake
1.
Sift the low powder twice. Here is another emphasis: Sifting the flour will pack more air into the flour, which will make the cake more fluffy. So like chiffon, sponge, pound cake, try not to be lazy, and sift the flour for a better taste!
2.
Beat the silken tofu into a fine tofu paste, or pass it through a coarser sieve. Silken tofu is very tender and easy to stir evenly.
3.
Pour sugar-free soy milk and grape seed oil into a container and heat it in water.
4.
Stir until 65 degrees and stop heating. I used a thermometer to measure it. It doesn't matter if there is no thermometer. After the water in the pot boils outside, turn off the heat, stir the soy milk and oil with insulated water, and it's almost the same.
5.
Pour the heated soy milk and oil into the sifted powder and mix well. At this time, it is a bowl of dough, which is not moist, but do not add water at will.
6.
Add tofu from step 2 and stir well.
7.
At this time, the batter began to soften and become moist, but it still felt thicker than normal chiffon.
8.
Pour in 50g of egg white.
9.
Stir well. At this time, the batter is about the same humidity as the egg yolk used for chiffon. spare.
10.
The egg whites (2) are first whipped at low speed until atmospheric bubbles appear.
11.
Add the fine sugar in 3 times, and beat until wet and foamy, that is to say, the bubbles are fine and even, but when the egg beater is lifted, the egg whites become hook-shaped, gently shake the basin, the egg whites can still slide into a whole piece, then beat It will become a dry foam in a while.
12.
Cut 1/3 of the egg whites into the egg white paste in step 9, mix well, and then cut and mix well.
13.
Cut and mix into a uniform cake batter, then pour it into a baking pan covered with greased paper, put it into the middle layer of a preheated 180 degree oven, bake for 15 minutes and then cool to 150 degrees and bake for about 15 minutes. Note: The original recipe said, first roast at 180°C and 140°C for 15 minutes, then cool to 150°C and 120°C for 15 minutes. My oven happens to be able to fire up and down at full power and half power, so just set it; if the oven can’t be set up and down separately or only has the same power up and down, just follow the temperature I wrote, it’s not a big problem .
Tips:
1. After the baked cake is taken out, shake the baking tray to make the bottom heat escape, then put it on the grill, remove the grease paper and let it cool. Then spread the filling and cut into pieces. It is recommended to refrigerate before enjoying. Don't be impatient.
2. This amount is the amount of the original recipe (35cm*25cm*3cm), which is very large. It uses 9 egg whites-because I happen to be using egg yolk to make ice cream. You can adjust the weight according to the size of your own bakeware. The filling can be filled according to your preference. I use black sesame cream cheese filling (black sesame sugar powder and cream cheese and a large spoonful of milk are smoothly whipped), or red bean filling is also just fine.
