Small Changes Make High-calorie Cake Rest Assured---bean Dregs Pound Cake

Name: Small Changes Make High-calorie Cake Rest Assured---bean Dregs Pound Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Okara; 30g Pitted red dates; 5g oatmeal; 30g walnut; 67g butter; 80g granulated sugar; 120g Whole egg liquid; 47g Low powder

by kiss war girl

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The bean dregs left after making soy milk are not only rich in high-quality protein, but also rich in dietary fiber. The use of bean dregs is mixed into the heavy cake making process, so that the dietary fiber rich in each piece of heavy cake increases, and the calories are reduced accordingly, and the heavy cake with the added bean dregs has a more delicate and soft taste, which is completely unsatisfactory. The smell of bean dregs can kill two birds with one stone! "

Ingredients

Small Changes Make High-calorie Cake Rest Assured---bean Dregs Pound Cake

1. Stir-fry the moist bean dregs over a low heat, stir-fry, about 70 grams sieved for use.

2. Cut the butter into small pieces and soften it at room temperature; add sugar in portions and beat with an electric whisk until it becomes white and bulky.

3. Add the eggs to the butter in portions and beat well.

4. Sift in low-flour and bean dregs and mix until no powder.

5. Chop walnuts and red dates, add oatmeal to the batter and mix well.

6. Pour into the mold, about 8 minutes full, and decorate the surface with walnuts.

7. Preheat the oven to 170 degrees, bake it for 25-30 minutes and insert a bamboo stick into the cake to check that it is not sticking.

8. Wrap it in plastic wrap after being released from the oven and chill it for 1 day before eating.

Tips:
Okara is rich in nutrients, mainly cellulose and protein, which can absorb garbage that is not easy to clean on the surface of the skin, so it has a whitening and nourishing effect.