Delicious tofu cake
Introduction:
"Is the cake bought outside a little expensive? Be careful, the cakes sold outside may be unsanitary. Of course, the cakes made by yourself are very hygienic, not only hygienic but also fresh. Let's do it now! "
Production steps:
Step 1: raw material: < br > 88g low gluten flour.
Step 2: seven eggs.
Step 3: 146 grams of fine granulated sugar.
Step 4: 55g tofu.
Step 5: 41 grams of soybean milk.
Step 6: 46 grams of salad oil.
Step 7: add 1 gram of powder.
Step 8: 1 g baking powder and 0.1 g salt.
Step 9: Method: < br > first, separate the yolk and the white of 2-3 eggs, and the container for the white must be clean, oil-free and water-free.
Step 10: after dividing the egg white, take another container and sift in the low gluten flour.
Step 11: put down baking powder, soybean milk and salad oil.
Step 12: cut tofu into pieces.
Step 13: cut it all and break the plug.
Step 14: use a rubber scraper to break the tofu, and then put it in.
Step 15: stir well.
Step 16: now start beating the egg white and put the powder in.
Step 17: electric egg beater (medium speed).
Step 18: add sugar in several times and beat to this level.
Step 19: add half of the batter into the batter and stir well.
Step 20: pour the batter into the batter.
Step 21: stir evenly. Just stir evenly.
Step 22: stir well and put into 8-inch cake mould. Smooth it out.
Step 23: then tap a little.
Step 24: put it in the oven, heat 160 ° and 180 ° for about 30 minutes.
Step 25: after baking, cut the cake into half with a knife.
Step 26: cut into a triangle.
Step 27: very soft
Step 28: the cake is finished!
Step 29: it looks good. Try it yourself!
Materials required:
Low gluten flour: 88g
Eggs: 7
Tofu: 55g
Soymilk: 41g
Topping powder: 1g
Baking powder: 1g
Granulated sugar: 146 G
Salad oil: 46 G
Salt: 0.1g
Note: I added something to the cake, so it's not the same as the prepared cake.
Production difficulty: simple
Process: others
Production time: 10 minutes
Taste: Original
Chinese PinYin : Mei Wei Dou Fu Dan Gao
Delicious tofu cake
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