Baking Vera ● March 9
day
Tofu cake
toufu cake
It's healthier to do it yourself
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Early spring, tofu cake, color white tender, low oil less sugar, eat fresh and refreshing not sweet, and tough, very elastic, healthy and delicious food, praise one!
White and clean tofu cake, the content is also as good as its appearance, genuine, made of tofu and soy milk, no use of egg yolk, less grease, very refreshing ~ cake body tender and moist, and no bean smell! Xiao Xin used 60% of the amount, the sugar was slightly reduced, but still felt that the sweetness was relatively large, so instead of making a matching black sesame cream cream, but directly used the sugar-free black sesame paste ~ not a violation of Oh.
Low-fat tofu cake
--- Materials---
Low powder
90g
Unsweetened soy milk
60g
Odorless vegetable oil
36g
bean curd
protein
180g
sugar
80g
lemon juice
5g
--- practice---
1. Mold pad baking paper, low gluten powder sifted for later.
Heat soy milk in a pot with oil to about 65 degrees.
I don't have a thermometer, I heat it until the bottom of the pot is bubbled, and I turn off the heat when I hear the oil making a nuisance sound. (The original side is heated by water)
Pour the mixture of hot soy milk and oil into a low-gluten powder bowl and stir well.
2. Sift the tofu and add 30g of egg white.
3. Mix and stir into a smooth soy milk batter. Preheat oven on 180 degrees and heat at 140 degrees.
4. Add 5g of lemon juice to 150g of protein and add 9 distributions of sugar in three divided doses. Lift the whisk without dripping and appear in a small curved hook state.
5. Pour 1/3 of the protein into the soy milk batter, mix well and pour back into the egg white basin.
6. Cut and mix well again, pour into the square mold of the paved paper, and scrape the surface with a spatula. Bake in a preheated oven for 15 minutes, then turn the heat up and down to 150 degrees And 120 degrees for 20-25 minutes. Insert a bamboo skewer into the cake and pull out without batter.
7. After the cake is baked, invert the drying net where the baking paper is laid out, tear off the bottom paper and let it cool. Cut and serve with sugar-free tahini
Frozen cheese tofu cake
Cream cheese
250g
Tender tofu
One box
Digest biscuits
A small box
butter
50g
Gilliptin tablets
3 tablets
Milk
70g
Light cream
20g
1. Drain as much water as possible on the strainer. Put the gelatin tablets in ice water for two or three minutes to soften, squeeze the softened gelatin tablets dry and put them in the refrigerator for a while.
2. Digest the biscuits Crush the dough pin, heat and melt the butter and add it to the cookie crumbs, then spread the bottom of the mold and compact it, put it in the refrigerator and refrigerate for later.
3. Soften the cream cheese at room temperature, add sugar, (I use brown sugar) whip by hand until delicate, no obvious granularity, add cream and stir well.
4. This is cream cheese with cream.
5. Take out the soft gelatin tablets and stir and melt the milk gelatin tablets in hot water.
6. Drain the water to get the tender tofu, microwave high heat for two minutes, this is also out of a lot of water. Pour the water out. Mashed.
7. Pour the tofu into the cheese paste along with the milk. Stir to combine.
8. This is the mixed cheese paste.
9. Pour the mixed cheese paste into a mold with a biscuit base and refrigerate for more than four hours or overnight.
10. This is a tofu cheesecake after being refrigerated overnight. You alright.
11. Wrap the mold in a hot towel for a minute or two, and demolding is particularly simple.
12. Is it very appetizing?
13. The strong smell of milk mixed with the fragrance of tofu. Not so greasy. Especially suitable for spring eating.
Shenyang Baking Vera
Produced by Shenyang.com Food Channel