In the past, using a soymilk machine to make soybean milk for breakfast, children would dislike bean dregs. Sometimes, they will beat a few beans with thinner soybean milk, and sometimes they will filter the beaten soybean milk with a strainer. The soymilk machine used now is also unfiltered, and there is not much bean dregs after filtration. In order to let children drink more delicate soybean milk, it will also be filtered. I don't want to throw away the bean dregs left after filtration, and I like to use them to make other foods. In the past, bean dregs were used to make bean dregs balls, bean dregs steamed bread, bean dregs cakes, bean dregs porridge and so on. Each method is very popular. One day, after beating soybean milk with a soymilk machine, a little bean dregs were filtered out. It was originally intended to be used to make bean dregs steamed bread. On that day, the children said they wanted to eat chocolate cake, so we tried a new way to eat it with China ingredients. Haha, I didn't expect the effect to be quite good, and the taste of the cake was equally delicate.

Oven temperature: 150 degrees

Baking time: 45 minutes

Mould used: 17cm hollow mould.

Preparation materials:

70g of low-gluten flour, bean dregs 100g, 4 eggs (red shell eggs), 50g of sugar, 40g of corn oil, 20g of chocolate beans and 3 drops of white vinegar.

Production method:

1. Separate the egg white and yolk and put them in a clean pot without oil and water.

2. Add corn oil to the egg yolk and mix well with chopsticks or a manual eggbeater.

3. Add the bean dregs and continue to stir evenly with chopsticks or a manual eggbeater.

4. Add 20 grams of sugar and mix well with chopsticks or a manual eggbeater.

5. Sift in low-gluten flour.

6, gently stir evenly with a rubber scraper.

7. Drop a few drops of white vinegar into the egg white, and beat it into a coarse bubble state with electric egg beater at low speed. Add 15g sugar and beat quickly. When clear lines appear, add the remaining 15g sugar, and continue beating until the eggbeater is lifted. Egg whites can be pulled out directly.

8. Take out 1/3 protein and pour it into the egg yolk paste, gently stir it evenly with a rubber spatula, and stir it by cutting or from bottom to top.

9. Pour all the yolk paste into the remaining protein bowl.

10, stir evenly in the same way until the egg white and yolk paste are fully mixed, then add chocolate beans and stir several times.

1 1. Pour the mixed cake paste into the hollow mold and shake the mold several times to shake out the bubbles in the cake paste.

12, oven 150 preheat in advance 10~ 15 minutes, put the mold filled with cake paste into the middle and lower layers of the oven, bake for 45 minutes with high fire, and then take it out of the oven. After the cake is taken out of the oven, it is cooled upside down and then demoulded.