Okara Cake Salé with Mushroom and Tuna

Are you looking for recipe inspiration Okara Cake Salé with Mushroom and Tuna ? How to make it is difficult and easy. If it is wrongly processed, the results will not be satisfactory and it tends to be unpleasant. Whereas Okara Cake Salé with Mushroom and Tuna What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Okara Cake Salé with Mushroom and Tuna, starting from the type of material, then the selection of fresh ingredients, to how to make and serve it. Don’t worry if you want to prepare Okara Cake Salé with Mushroom and Tuna delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Okara Cake Salé with Mushroom and Tuna adalah 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

So, this time, let’s try it, let’s create it Okara Cake Salé with Mushroom and Tuna home alone. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. you can make Okara Cake Salé with Mushroom and Tuna use 15 type of material and 12 manufacturing step. Here’s how to make the dish.

When I looked at recipes in cookbooks for cake salé, I noticed that they had a lot of fat and oil compared to the amount of flour.nI cut the calories by using okara and omitted unnecessary ingredients. I was able to make a cake salé that makes the most of the natural taste of the ingredients.nnYou can substitute several kinds of mushrooms for the marinated mushrooms. If you like cheese, add up to 50 g (keep the balance of flavors in mind).nYou can substitute cake flour + 1.5g of baking powder for the pancake mix.n I don't recommend using Japanese “hotcake mix” since it adds a weird sweet flavor. Recipe by tearstar

Ingredients and spices that need to be prepared to make Okara Cake Salé with Mushroom and Tuna:

  1. Basic batter (943 kcal)
  2. 2 Eggs (large)
  3. 80 to 100 ml Soy milk (or milk)
  4. 25 grams Olive oil
  5. 140 grams Fresh okara
  6. 60 grams Pancake mix
  7. 2 heaping tablespoons Grated cheese
  8. 1/3 tsp Salt
  9. Additions (about 200 kcal) – or use whatever you have in your refrigerator
  10. 1 medium *Onion
  11. 1 pepper worth *Red and yellow bell peppers
  12. 1 can *Canned tuna packed in water
  13. 30 grams Leafy greens (I used komatsuna and daikon radish tops)
  14. 100 grams Marinated mushrooms
  15. 1 dash Salt and pepper

Steps to make Okara Cake Salé with Mushroom and Tuna

  1. Chop the onion finely. Cut the peppers into 1 cm cubes. Drain the tuna and flake, reserving the liquid from the can.
  2. Sauté the onion and pepper in olive oil. Add the mushrooms and liquid from the canned tuna and sauté. Season lightly with salt and pepper.
  3. Boil the greens in salted water, drain and squeeze out very well. Chop finely. Combine with the drained and flaked tuna, spread out on a paper towel lined colander and drain excess moisture.
  4. Make the egg mixture: Add salt and 80 ml of soy milk to the beaten eggs. Add the olive oil little by little to emulsify the liquid.
  5. Prepare the dry ingredients: Combine the okara, pancake mix and grated cheese well with a whisk.
  6. Combine the egg mixture from Step 4 with the Step 2 and 3 ingredients and mix well.
  7. Add the combined Step 4 ingredients to the Step 6 ingredients, and mix until there are no flour streaks. Pour the batter into the pound cake pan. If the batter seems too thick, add a little soy milk to adjust.
  8. Bake in a preheated 180°C oven for 40 minutes. If a bamboo skewer stuck in the middle comes out cleanm it's done. If there is some batter on the skewer, bake for another 2 to 3 minutes.
  9. Let it cool before slicing. Cut into single serving slices. I recommend 2 cm slices. You can freeze it in smaller portions aswell.
  10. Tip 1: After the cake is baked, tap the pan on your work surface to release any built-up steam.
  11. Tip 2: Gently remove the cake from the pan, transfer on a cooling rack and cover loosely with parchment paper. Leave to cool.
  12. It's best to rest the cake in the refrigerator overnight. It not only becomes easier to slice, but the taste and texture of the okara will be reduced and the flavor will mellow out. Serve cold or warmed.

How ? It’s easy? That’s how to make Okara Cake Salé with Mushroom and Tuna which you can practice at home. Hopefully useful and good luck!

Tinggalkan Balasan

Alamat email Anda tidak akan dipublikasikan.