Dried fruit bean flour cake
I saw a soy stick, soy flour and various dried fruits, which looked good. I just have some doubts: the surface is smooth and clean, like the effect of flour. Can pure soybean flour really achieve this effect? Or is it because it is thin soybean noodles? Although my soybean noodles are relatively thick, I decided to give them a try. Dried fruits are not that complete, so use whatever is convenient to have on hand instead. Something went wrong. I poured wine into the cut dried fruits, but suddenly I discovered that it was the juice of reserved candied orange peels. A major mistake, but you can only make mistakes. Gather all the ingredients into a ball, roll it into a 1.5 cm thick rectangle, and prepare to cut into strips. But I kept wondering in my heart, if the soybean dough has no stickiness, will it fall apart when I cut it with a knife? Sure enough, when the blade of the knife met the dried fruit, the strips began to crack. After two cuts, I decided to give up. My buddy has changed his mind. A knife is not as useful as a mold. Take a cookie cutter, print a pattern, press it firmly, and then take it out of the mold. This looks much better than the broken strips. Moon shape, simple, and most importantly, not so many sharp corners, making it less likely to be disfigured when unmoulded. After baking, the surface looks rougher than before baking. Where does the effect in the picture come from? Since he is no longer a banker, he can only order cakes. . . .
Baking
Butter
