Jujube paste and bean dregs cake
After making bean dregs two days ago, I was thinking about what else to do. I know that many gourmets use bean dregs to make healthy bread, but I can't knead it to pull out the film every time, so I gave up bread. In the afternoon, I sat in the office in a daze and thought for a while. Maybe I could make a cake instead of low gluten flour. In the evening, I finished the meal and put it into action. Although I was trying, I still hoped that the prescription I designed would succeed. So I put out all the necessary materials one by one and began to beat the drum. The result was very, very successful. The cake was so soft that Lu wench asked for more.Because it is the prescription of our own experiment, there is no giant's shoulder to stand on, and the dosage is basically calculated by the volume of the dosage cup.
Step 1 . Wash the jujube and boil it in boiling water for 2 minutes. Remove the core after taking it out to cool. Beat it into jujube puree with a blender for standby (if it is difficult to stir it into puree, you can add a little water to boil the jujube and grind it into pieces).
Step 2 . Add sugar and eggs into the milk pan and beat in one direction until the color is white. Then add corn oil and beat evenly.
Step 3 . Add bean dregs into the milk pan and mix well.
Step 4 . Add jujube paste and beat well.
Step 5 . Mix the flour and baking powder, sift and add to the milk pan.
Step 6 . Cut up and down evenly and pour into the baking pan or mold.
Step 7 . Preheat the oven at 175 ° for 30 minutes.
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