Crispy bean dregs cake

Pour hot water into the flour and knead it into a smooth and soft dough, and let it rise for about 30 minutes.

Soak the soybeans in advance and use a soy milk machine to make soy milk.

Strain out the bean dregs and put them into a dry pot over low heat to dry.

Fry until light yellow and loose, set aside.

Pour vegetable oil into the pot, add sesame seeds in cold oil, and stir-fry over low heat until the sesame seeds are fragrant.

Pour in the dried bean dregs and salt and mix well.

Let cool and set aside.

Roll out the dough into thin sheets. Brush a thin layer of oil and spread the bean dregs and sesame cake.

Sprinkle a layer of chopped chives.

Roll up from one side.

Gently stretch it long and curl both ends towards the middle.

Overlap and flatten. Let it sit for about 5 minutes.

Roll into round cake shape.

Brush the pan with an appropriate amount of oil, put the cake base in and cover over medium-low heat.

Fry until both sides are golden and crispy.

Let cool slightly and cut into pieces.

Finished product

Finished product

Overview