Gold medal breakfast cake
Overview
I went on a trip and the property management company in my community changed the electricity meter and forgot to close the main circuit breaker in my house. As a result, a refrigerator of food was spoiled, including butter, butter, and milk. Everything went bad. With the G20 restrictions in place, online shopping is no longer possible. After the children came back from their hometown, they wanted to eat dessert, so they thought of using flour to make breakfast cakes. And during the Olympic Games, of course we should also take advantage of the situation. This is how this golden bean-flavored breakfast cake was born. The first time I made it, I was so sloppy when putting it on the plate that I got the time wrong. I didn't realize it until after eating. For the second time, I responded to my baby’s repeated requests and did not get lost again. I traveled back from 2106 and also welcomed the Chinese women’s volleyball team to win the gold medal in the Olympics. Congratulations! It feels so good to be back.
Tags
Ingredients
Steps
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Put the eggs, soybean flour, oil, and 2/3 of the premixed flour into the container first, stir, and add the remaining flour while stirring. Add or reduce the amount depending on the water absorption of the flour.
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Knead until smooth dough forms, cover with a damp cloth and let rest for about 20 minutes.
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Sprinkle some flour on the cutting board, take out the dough and roll it into a uniform thickness of about 1 cm.
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Use the mold to cut out the shape you like. I used the mooncake mold this time.
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Heat a non-stick pan, put in the breakfast cake embryo, turn to low heat and fry until both sides are slightly brown. In order to make the pattern more obvious, fry it for a while longer.
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Break it apart and it will be cooked when the inner structure turns white like a biscuit.
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Take out the platter and enjoy it with breakfast.
