Bean dregs brown sugar cake
Overview
When talking about bean dregs cake, we must first talk about soy milk. Everyone knows that when making soy milk, there will be bean dregs. The weather here in our area has already felt that autumn is coming. Some trees at home are losing their yellow leaves suddenly, and the leaves on some trees have turned slightly red. As the saying goes, one leaf knows autumn. There is very little rain this year, and with the autumn wind, the dry feeling is really obvious, so we need to increase the density and amount of the soup. Soy milk is also a natural drink that replenishes water. What about soy milk? I won’t go into details. It’s so easy to use a soymilk machine. Let’s briefly describe the by-product of soymilk, bean dregs. We Guangzhou people always say that we eat well without wasting it, which means we can eat it without wasting it. The viscosity of the bean dregs itself is not high. When making cakes, add some flour to help shape the bean dregs. At the same time, add brown sugar to exude that pure sugar aroma. It’s really great.
Tags
Ingredients
Steps
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Set up a large bowl, add 6 tablespoons of brown sugar, 2/3 cup of okara, and 4 tablespoons of all-purpose flour, stir a few times to test the humidity;
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Crack in 1 egg and continue mixing;
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Bean dregs itself contains a lot of water, so there is no need to add water and milk, stir it into a paste;
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Place a pan, add base oil, and turn on medium heat first. The pan is large enough for three to four servings. Use a large spoon to slowly pour a full spoonful of batter into it. Use a spoon to spread it into a round shape, and then turn up to medium heat;,
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When the bottom of the cake is firmly formed, turn it over and fry it until golden brown. During the frying process, if you find that one side is not brown enough, you can fry it again. In short, fry both sides until it is deep golden brown.
