Low-calorie Tofu Cake
1.
Lactone tofu, no need to filter;
2.
Beat directly until smooth;
3.
Add corn oil and drip vanilla extract;
4.
Stir thoroughly and mix evenly;
5.
Sift in low flour and mix well;
6.
Add lemon juice to egg whites, add sugar in portions and beat until dry and foamy;
7.
Mix part of the egg white and tofu paste;
8.
Pour back into the egg whites, cut and mix evenly;
9.
Pour on greased paper;
10.
Try to smooth the surface as much as possible, heat up to 170°C and lower to 140°C, until the surface starts to color for about 22 minutes;
11.
Fold in half and cut into pieces after letting cool.
12.
It's great to eat it straight or spread it with jam or condensed milk.
Tips:
1. The roasting time is adjusted according to the temperament of your own oven, the lower the fire is better, so that the bottom will not be colored too quickly;
2. Bake to the top and start coloring, so that there will be a beautiful boundary after folding in half. You can also put on your favorite jam or condensed milk and then fold in half for more flavor;
3. For baking, you can use an 8-inch square baking pan or smaller. The Sanneng 28 square baking pan I used directly is bigger, so I folded the baking paper and used it.
