Gold Breakfast Cake

Gold Breakfast Cake

1. Put the eggs, soy flour, oil, and 2/3 pre-mixed powder into the container first, stir, and add the remaining flour while stirring, depending on the amount of water absorption of the flour.

2. Until you can knead it into a smooth dough, cover with a damp cloth and let it sit for about 20 minutes.

3. Sprinkle some flour on the chopping board, take out the dough and roll it into a uniformly thick dough of about 1 cm.

4. Use the mold to buckle out the shape you like, the moon cake mold I used this time.

5. Heat up a non-stick pan, put in the raw embryos of the breakfast cake, and fry on low heat until both sides are slightly yellow. In order to make the pattern obvious, deliberately fry for a while.

6. When you break it apart, the internal organization is as white as a biscuit and is fully cooked.

7. Take out the platter and pair it with breakfast.

Tips:

【Precautions】:

1. The steamed cake mix powder can be replaced with low-gluten flour. If you use low-flour, you need to add sugar to taste.
2. If there is no soy flour, you can use low flour instead. The ratio of soy flour to low flour is roughly 1:2, depending on the size of the egg, the water absorption strength of the flour, and the amount of low flour can be kneaded into a smooth dough.
3. Moulds are freely shaped.
4. Fry on low heat during the whole process to prevent paste. Just bake it until both sides are slightly yellowed, the inner core becomes white and cooked thoroughly, so that the taste is soft, if it is, it will be firmer.
5. You can also use the oven, air frying, time and temperature to try it yourself.