The soymilk machine was broken, so I had to use a blender to make soy milk. The remaining wet bean dregs were dumped and wasted. I used it to make a healthy and oil-free steamed cake.
Put the eggs and sugar into a large bowl and use the egg beater to make it until it turns pale yellow. When the eggbeater picks it up, the drop of the egg is not easy to disappear. (If it is winter, it must be heated by water, but not in summer)
Add one-third of the batter to the wet bean dregs, stir gently with a spatula, stir well, then add the remaining batter, and gently stir with a spatula from bottom to top. Sift through the low-gluten flour and mix well. Finally, pour into a six-inch mold that has been laid with oil paper and steam for about 20 minutes on medium heat.