Bean dregs leavened shortbread cakes

Overview

The bean dregs after making soy milk are delicate, glutinous, fragrant and refreshing. It is a pity to throw them away. If you make good use of them and prepare them carefully, you can make them into delicious food with unique flavor. I have used bean dregs to make pasta more than once. The puff pastry I made today was added with bean dregs. It doesn’t taste rough at all. It is nutritious and not wasteful.

Tags

• staple food
• home cooking
• children
• old man
• afternoon tea
• dinner with friends
• cake
• bean dregs
• corn oil
• date paste filling
• flour
• yeast powder

Ingredients

Steps

1. 1 150g okara and 300g flour

   

2. 2 Mix well

   

3. 3 Dissolve the yeast powder in water and slowly pour it into the basin

   

4. 4 Knead into smooth dough and let it rise

   

5. 5 It will take about 2-3 hours for the dough to rise until it doubles in size

   

6. 6 Take out the dough and let the air bubbles out. Divide the dough into two parts and rest for 5 minutes

   

7. 7 Make puff pastry while the dough is resting: add 100 grams of flour and 50 grams of corn oil and stir evenly

   

8. 8 Roll out the relaxed dough into large pieces and spread with pastry

   

9. 9 Wrap it up, down, left, and right

   

10. 10 Use a rolling pin to roll it out

    

11. 11 Roll up and cut into sections

    

12. 12 Roll it out flat and add jujube paste filling

    

13. 13 Wrap it up tightly with the seam facing down

    

14. 14 Place the code into the preheated electric baking pan (no need to pour oil into the electric baking pan)

    

15. 15 Cover and cook both sides until browned and crispy. Eat while it's hot and the crispy texture will fall off when you take a bite