Recipe: Jujube cranberry tofu scon scone (sugar-free, egg-free, oil-free version) muffins

Home Cooking Recipe: Jujube cranberry tofu scon scone (sugar-free, egg-free, oil-free version) muffins

Notes:

This Sike has the same soft taste as the kind of custard. The interior is fluffy and tastes as good without heating. Just baked out, crispy outside, soft with red dates, sour cranberry, very delicious, worth a try. The flour part can be replaced by whole wheat flour or low flour, and the total amount of flour can be 150g. Jujube cranberries can be replaced with other sweet candied fruit, such as raisins, dried longan, dried pineapple, or jam.

Ingredients:

Steps:

  1. Home Cooking Recipe: The powder is sifted, added with oil, and kneaded. Red dates and cranberries are cut into small pieces.

    The powder is sifted, added with oil, and kneaded. Red dates and cranberries are cut into small pieces.

  2. Home Cooking Recipe: The lactone tofu is crushed and completely mixed with the above part. Do not draw a circle during the stirring process, and mix it evenly to prevent the strong taste from affecting the taste.

    The lactone tofu is crushed and completely mixed with the above part. Do not draw a circle during the stirring process, and mix it evenly to prevent the strong taste from affecting the taste.

  3. Home Cooking Recipe: The dough is crushed by hand and cut into small pieces.

    The dough is crushed by hand and cut into small pieces.

  4. Home Cooking Recipe: The oven is preheated to 180 degrees and baked for about 20 minutes, depending on the oven. In order to color good looks, you can brush a layer of egg yolk on the surface.

    The oven is preheated to 180 degrees and baked for about 20 minutes, depending on the oven. In order to color good looks, you can brush a layer of egg yolk on the surface.

Tips:

Red dates and cranberries are the source of sweetness, so cut small pieces and mix well to ensure that every bite can be eaten, so that it won't be like a big cake. It is best to use lactone tofu, because it is tender, and there is no heavy tofu taste, which does not affect the taste. Adding tofu, you don't need to add water, because the lactone tofu has a lot of water. And it doesn't make Sike hard like water. On the contrary, this Sike has the same soft taste as Sike, which has the egg milk. Just baked out, crispy outside, soft with red dates, sour cranberry, very delicious, worth a try.


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