Easy to make afternoon tea: low fat tofu cake(xia wu cha qing song zuo di zhi dou fu dan gao )

Easy to make afternoon tea: low fat tofu cake

Introduction:

"The recipe comes from teacher feijuan's new idea of delicious pastry. It's really like what she said:" the white and clean "tofu cake" looks like a piece of tofu. The ingredients are also authentic. It's made of tofu and soybean milk with double bean fragrance. And the cake does not contain egg yolk, low oil content, refreshing taste

Production steps:

Step 1: sift twice with low powder. Here's another point: sifting the flour will pack more air into the flour, which will make the cake more fluffy. So like Qifeng, sponge, pound cake, try not to be lazy, or give more flour through a sieve, the taste will be better!

Step 2: beat the silk bean curd into fine bean curd mud, or pass the coarse sieve directly. Silk tofu is tender and easy to mix.

Step 3: pour sugar free soybean milk and grape seed oil into the container and heat it with water.

Step 4: until 65 degrees, stir well, stop heating. I used a thermometer to measure. It doesn't matter if I don't have a thermometer. When the water in the pot boils outside, turn off the fire and mix the soybean milk and oil with hot water.

Step 5: pour the heated soybean milk and oil into the sifted flour and mix well. This time is a bowl of dough, not wet, but do not add water at will.

Step 6: add the tofu in step 2 and mix well.

Step 7: at this time, the batter begins to become soft and moist, but it is still thicker than ordinary Qifeng.

Step 8: pour in 50g egg white.

Step 9: mix well. The dough is almost the same as Qifeng's egg yolk paste. spare.

Step 10: the protein (2) is stirred at low speed until air bubbles appear.

Step 11: add fine granulated sugar in three times, and stir until the wet foam, that is to say, the bubbles are fine and even, but after lifting the egg beater, the protein will become a hook, gently shake the basin, and the protein can still slide into a whole block, and then stir for a while to form a dry foam.

Step 12: cut 1 / 3 of the protein into the protein paste in step 9, mix well, then cut twice and mix well.

Step 13: cut and mix the cake paste evenly, then pour it into the baking tray covered with oil paper, put it into the middle layer of the oven preheated 180 degrees, bake for 15 minutes, then cool it to 150 degrees, and bake for about 15 minutes. Note: the original recipe is to bake at 180 ℃ and 140 ℃ for 15 minutes, then cool down to 150 ℃ and 120 ℃ for about 15 minutes. It happens that my oven can be set with full power and half power for heating up and down. If the oven can not be set with full power and half power for heating up and down, or only with the same power for heating up and down, it can be set according to the temperature I wrote. It's not a big problem.

Materials required:

Low powder: 150g

Sugar free soybean milk: 100g

Vegetable oil without special flavor: 60g

Silk tofu: 100g

Protein (1): 50g

Fine granulated sugar: 100g

Protein (2): 250g

Precautions: 1. After taking out the baked cake, shake the baking tray first to make the hot air at the bottom run out, then put it on the grill and remove the oil paper to cool. Then spread the stuffing and cut it into pieces. It is recommended to enjoy it after refrigerated. Don't worry. 2. This is the amount of the original formula (35cm * 25cm * 3cm). It's very large. I used nine egg whites - because it happened that I wanted to make ice cream with egg yolk. You can adjust the weight according to the size of your baking tray. Sandwich filling can be according to their own preferences, I used black sesame cream cheese stuffing (black sesame sugar flour and cream cheese and a teaspoon of milk mixed smooth), or red bean stuffing is also very good.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: Original

Chinese PinYin : Xia Wu Cha Qing Song Zuo Di Zhi Dou Fu Dan Gao