Oil-free tofu and bean dregs cake

Overview

I have been making oil-free tofu brownies recently, and then I suddenly thought of using the leftover bean dregs from making soy milk to make cakes, and this cake was born. Because butter is not used, the calories are not very high. It is roughly estimated that the calories of this cake are about 1,200 calories. If you add less sugar and no walnuts, the calories will be lower. Walnuts and raisins are added for a better taste. The taste should be better after being refrigerated.

Tags

• baking
• old man
• birthday
• bean dregs
• corn starch
• egg
• low gluten flour
• raisins
• soft white sugar
• tofu
• vanilla extract
• chopped walnuts
• salt

Ingredients

Steps

1. 1 Prepare the ingredients, drain the bean dregs in advance, stir-fry in a pot, then sift and set aside

   

2. 2 Put the tofu into a clean basin and beat it well with a whisk

   

3. 3 Add bean dregs and continue beating evenly

   

4. 4 Beat in the eggs and beat well (it’s not easy to stir after adding the bean dregs in step 2. You can also add the eggs first and then add the bean dregs, which makes it easier to stir)

   

5. 5 Add flour, cornstarch, sugar, salt, and vanilla extract and continue to beat until evenly formed into a batter (I took a photo of this step but accidentally deleted it. The picture shows the state after all the ingredients are evenly mixed)

   

6. 6 Add most of the chopped walnuts and all the raisins, stir evenly

   

7. 7 Place oil paper in the mold in advance, then pour the mixed batter, shake it to make the surface smooth, and then sprinkle the remaining chopped walnuts on the surface. Preheat the oven to 180 degrees and bake for about 35 minutes

   

8. 8 Done~ (it will taste better if refrigerated)