Corn flour and bean dregs cake

Corn flour and bean dregs cake

Introduction:

"You can't waste the residue of soybean milk, but if you eat it directly, you feel it's too rough to swallow. You've used it in making egg cakes and steamed bread, so it's not bad to make corn flour cake with it, right? It turns out it's not bad! After all, eating more roughage is good for your health. "

Production steps:

Step 1: weigh the corn flour and flour and the soybean dregs filtered out from soybean milk and put them into the basin

Step 2: stir well and add yeast powder

Step 3: add appropriate amount of water and make a thin and soft dough

Step 4: make the steamed bread twice the size of the original one, and rub it repeatedly with your hands (equivalent to exhausting air on the panel when steaming steamed bread)

Step 5: brush a little oil on the mold and sprinkle a little red beans

Step 6: pour the fermented dough into the mold

Step 7: put in a few dates

Step 8: sprinkle a layer of red beans evenly

Step 9: steam in the steamer over medium heat for 50 minutes

Step 10: take it out to cool and cut it into pieces

Materials required:

Flour: 150g

Corn flour: 80g

Bean dregs: 160g

Yeast powder: 2G

Cooked red beans: moderate

Note: 1. The flour should be thinner than steamed bread dough; 2. Corn flour cake is not easy to steam, so the steaming time should be a little longer, about 1 hour. 3. If you like sweet food, you can add sugar when mixing noodles; 4. Red beans are cooked.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: sweet