Endless aftertaste ----- chocolate bean cake
It's rare for my mother to take a vacation at home these two days. She even made my favorite soybean milk. But soymilk is delicious and bean dregs are hard to deal with. At the same time, there are some white chocolate in my family. My family thinks it is too sweet, and no one wants to eat it. So I used these "abandoned" ingredients to create this chocolate bean dregs soft cake. It has a crisp outside and soft inside taste. I chewed it with a thin mouth. It has a rich flavor, and it gives people endless aftertaste!Because the white chocolate itself is already very sweet, I didn't add sugar, but the taste of the finished product doesn't feel too sweet, but a little salty. I overestimated the sweetness of the chocolate. But daring to try is the first step to success. Fortunately, my parents like the taste and taste of this little biscuit. If you like sweets, you can add an appropriate amount of granulated sugar to this formula to ensure constant surprise!
Step 1 . Prepare the raw materials. If the eggs have been refrigerated, take them to the room for warming.
Step 2 . Break the chocolate into small pieces and melt it in water.
Step 3 . Add corn oil and stir well.
Step 4 . Add eggs and stir well, then add one gram of salt and stir well.
Step 5 . Add the bean dregs dried with gauze again, and mix well
Step 6 . Add the sifted flour and baking powder mixture, and turn it with a rubber spatula.
Step 7 . Use your hands to knead it into a ball.
Step 8 . Roll the dough into a round shape and flatten it. Sprinkle some black sesame seeds on the surface for decoration.
Step 9 . Put it into the oven preheated 160 degrees in advance, heat it up and down at 160 degrees, and take 25 minutes for the middle layer.
Step 10 . It will taste better if it is cooled after being baked.
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