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Silken Tofu Pound Cake With 'kuromame' Cooked Black Soybeans Recipe

Silken Tofu Pound Cake with 'Kuromame' Cooked Black Soybeans Recipe
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Prepare the ingredients before making Silken Tofu Pound Cake with 'Kuromame' Cooked Black Soybeans in your home. Then, follow these steps below to serve Silken Tofu Pound Cake with 'Kuromame' Cooked Black Soybeans for your family or friends.

Ingredients: Silken Tofu Pound Cake with 'Kuromame' Cooked Black Soybeans

  • 50 grams Cake flour
  • 50 grams Whole wheat flour (or cake flour)
  • 1 tsp Baking powder
  • 30 grams Sugar (I use light brown sugar)
  • 100 grams ○Silken tofu
  • 1 ○Egg (large)
  • 2 tbsp ○Milk or soy milk
  • 2 tbsp ○Vegetable oil
  • 1 Cooked kuromame

How to Make Silken Tofu Pound Cake with 'Kuromame' Cooked Black Soybeans

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Silken Tofu Pound Cake with 'Kuromame' Cooked Black Soybeans in your home by yourself.

    Step 1
  • Preheat the oven to 180°C.
  • Step 2
  • Combine the cake flour, whole wheat flour, baking powder, and sugar in a bowl and mix until even.
  • Step 3
  • Place the lightly drained tofu in a separate bowl.
  • Step 4
  • Add the rest of the ○ ingredients and use a whisk to mix to an even consistency.
  • Step 5
  • With a rubber spatula, briskly fold the dry ingredients into the wet ingredients a little at a time. The trick is not to mix it too much!
  • Step 6
  • When the batter is no longer floury, pour it into a mold up to 1 cm, then sprinkle in a layer of the kuromame.
  • Step 7
  • Pour in the rest of the batter, then tap the mold on a surface to release any air pockets.
  • Step 8
  • Bake for 30-40 minutes at 180℃, then it's done. While baking, if the surface looks like it may burn, cover the top with aluminum foil.
  • Step 9
  • Let cool in mold for 20 minutes until cool to the touch, then remove from the mold, then wrap in plastic wrap to store. It's very fluffy served fresh from the oven.
  • Step 10
  • Kept at room temperature, it should remain moist even if served the following day.
  • Step 11
  • For this recipe, I used a package of store-bought simmered kuromame.
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