Marfan with jujube mud, brown sugar and bean dregs(zao ni hong tang dou zha ma fen )

Marfan with jujube mud, brown sugar and bean dregs

Introduction:

"This brown sugar cake has only bean dregs but no flour. It has weak adhesion and is relatively loose. The bean dregs used are delicate and the taste is not rough. The collocation of brown sugar and jujube paste is sweet

Production steps:

Step 1: prepare materials

Step 2: knock the eggs into a large bowl and pour in the vegetable oil

Step 3: mix well

Step 4: add the chopped brown sugar

Step 5: stir until brown sugar dissolves

Step 6: pour in the jujube paste

Step 7: mix well

Step 8: pour in the milk

Step 9: mix well

Step 10: add bean dregs

Step 11: mix well

Step 12: pour in baking powder and baking soda

Step 13: mix well

Step 14: put the paper cup into the baking tray

Step 15: put it into the oven with 190 degree preheat, bake in the middle layer for about 30 minutes, darken the surface color and come out of the oven

Materials required:

Soybean dregs: 260g

Jujube paste: 30g

Egg: 1

Brown sugar: 80g

Milk: 30g

Vegetable oil: 25g

Baking powder: 1 teaspoon

Baking soda: 1 / 4 teaspoon

Note: the amount of milk should be adjusted according to the moisture content of soybean dregs. If the moisture content of soybean dregs is too high, part of the moisture should be removed by heating in advance. Bean dregs have no gluten, so there is no need to over stir,

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Zao Ni Hong Tang Dou Zha Ma Fen