Continue to Nakajima's "Maixiang Cake", this is a quick-handed cake, you need to fully use the whole egg liquid to send it. This can make the cake more soft, but it will not be so fluffy and tender. In the morning, I made black tea and green bean milk, leaving So Much's bean dregs. Ha, of course, I can't waste it. The integration of bean dregs makes this little cake more simple and scent~--bean, tea-flavor~
The raw material B was placed in a mixing bowl and fully beaten with an electric egg beater.
Add olive oil, bean dregs, soy milk, and mix well.
Mix the raw material A, sieve it into the pot, and mix well with an egg beater.
Pour the cake paste into the mold, smooth the surface, put it into the oven that has been preheated to 180 degrees, bake for 40-50 minutes, and release the mold to cool.
Personal small pieces and the amount of the original side are a bit different, I think, everything must be based on reality, different flours have different water absorption, originally Nakajima teacher wants 80ml of soy milk, but for my own practice, 80ml of soy milk caused my batter to be too thin, it should be the thick batter, which can hold up the likes of banana chips and so on. My sugar is also reduced, the taste will not be so sweet ~ lower card ~ In addition, I also added some honey black beans, add a little bit of mouth ╯▽╰ (╯▽╰) ╭