I made soy milk pound cake. I used the same ingredients as the first two times, but changed the mixing method.
The finished cake didn’t rise much and actually shrunk. The texture was dense and hard. There was no soy milk flavor, only egg. The mixing method made a difference, but the result wasn’t good. There might be a fundamental problem other than the mixing method.
Japanese link: Soy Milk Pound Cake Recipe
Soy Milk Pound Cake Recipe (Ingredients)
| # | Ingredients | Grams (g) | Calories (kcal) | Price (yen) | Notes |
| 1 | Egg | 60 | 91 | ¥20 | 1 M-size egg |
| 2 | Soy milk | 30 | 14 | ¥7 | |
| 3 | Sugar | 30 | 116 | ¥9 | |
| 4 | Flour | 30 | 110 | ¥6 | |
| (Total) | 150g | 331kcal | ¥42 |
Calories and prices are approximate values.
Soy Milk Pound Cake Recipe (Instructions)
(1) Mix the whole egg and 30g of sugar until pale.
(2) Add 30g of flour to (1) and mix until no lumps remain, then finally add 30g of soy milk and mix.
(3) Pour (2) into a cake pan, tap the bottom of the pan about a dozen times (to remove air), and place in a preheated oven. Bake at 180℃ for about 10 minutes, then at 160℃ for about 20 minutes.
(4) The finished cake didn’t rise much and actually shrunk. The texture was dense and hard. There was no soy milk flavor, only egg. The mixing method made a difference, but the result wasn’t good. There might be a fundamental problem other than the mixing method.
コメント