Step-by-Step Guide to Make Speedy Cinnamon-Scented Okara Oatmeal Bread
Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Easiest Way to Make Speedy Cinnamon-Scented Okara Oatmeal Bread. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Cinnamon-Scented Okara Oatmeal Bread, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cinnamon-Scented Okara Oatmeal Bread delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Cinnamon-Scented Okara Oatmeal Bread is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to prepare a few components. You can cook Cinnamon-Scented Okara Oatmeal Bread using 12 ingredients and 8 steps. Here is how you can achieve that.
I was looking for macrobiotic diet foods using okara, and "Miyakojika"'s Oatmeal Breadwas delicious. Referring to this recipe, I adjusted the ratio of ingredients to suit my family's taste.
Adjust the amount of cinnamon powder to taste.
I love cinnamon, so I always use a lot.
Adding cardamon will enhance the flavor. Recipe by tearstar
Ingredients and spices that need to be Get to make Cinnamon-Scented Okara Oatmeal Bread:
- 50 grams Oatmeal
- 100 ml Soy milk
- 3 tbsp (see step 8 for a substitute Maple syrup
- 30 grams total Dried fruits (like raisins or cranberry)
- 20 grams Walnuts
- 50 grams Fresh okara
- 80 grams without draining excess water Silken tofu
- 70 grams ＊Cake flour
- 1 tsp ＊Baking powder
- 1 1/2- teaspoons ＊Cinnamon powder
- 1/4 tsp ＊Salt
- 1 few drops Vanilla oil (optional)
Steps to make Cinnamon-Scented Okara Oatmeal Bread
- Soak the oatmeal in soy milk mixed with maple syrup. Roughly chop the dried fruits and lightly rinse with hot water.
- Combine the tofu and okara and mix until smooth. Add the ingredients from Step 1 to the mixture and mix well. Then add the crushed walnuts. (Slightly roast the walnuts in advance, if possible.)
- Combine all ＊ ingredients and sift into the mixture. Using a rubber spatula, fold in the ingredients in a cutting motion. Let the dough sit in the refrigerator for about 30 minutes.
- Line the cake pan with parchment paper and preheat the oven to 180℃.
- Pour the batter into the cake pan. Make a slight depression in the middle and bake for 40-45 minutes. Reduce the oven temperature to 170℃ once the cake starts to rise.
- When a skewer inserted comes out clean, it is ready. Lightly drop the cake pan to release hot air.
- How to store: You can cut it into small pieces and freeze them. Toast them after defrosting.
- As a substitute for the maple syrup, try using "Meifan"'s Beet Sugar Syrup! Give it a try, if you like.
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