Black sugar soybean cake

Black sugar soybean cake

Introduction:

"The black sugar syrup is very fragrant. It may be very fragrant when it is used for pancakes."

Production steps:

Step 1: in a large bowl, put the bean dregs and flour, add water and stir them in one direction to make them as thick as the cake paste. In short, don't be too thin. Put the syrup while stirring, and control the sweetness by yourself;

Step 2: use a pan, put a thin layer of oil, pour in the batter, not too thin, too thin will turn rotten, because this kind of batter is not viscous;

Step 3: medium and slow fire frying until the bottom solidifies, sending out a little fragrance, turning it over with a shovel and frying it again, frying on both sides in turn, deep golden yellow;

Step 4: it's OK to eat the whole piece after frying. It's also OK to hang it around the neck. Like the story told by my mother when I was a child, there was a big lazy man who was too lazy to cook anything to eat. His mother was afraid of starving him when she went out, so she hung a big cake around his neck. It's a joke. If you pay attention to some pieces, you can eat them again.

Step 5: it's OK to eat the whole piece after frying. It's also OK to hang it around the neck. Like the story told by my mother when I was a child, there was a big lazy man who was too lazy to cook anything to eat. His mother was afraid of starving him when she went out, so she hung a big cake around his neck. It's a joke. If you pay attention to some pieces, you can eat them again.

Materials required:

Bean dregs: 1 / 2 rice bowl

Flour: 2 / 1 rice bowl

Black syrup: 2-3 tbsp full

Water: moderate

Note: first, this kind of syrup is a good choice for making cakes and steamed cakes; second, the batter should not be too thin, and the paste should not be too thin, otherwise it will rot and cannot be made into a whole.

Production difficulty: simple

Technology: decocting

Ten minutes: Making

Taste: sweet