Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, silken tofu pound cake with 'kuromame' cooked black soybeans. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Silken Tofu Pound Cake with 'Kuromame' Cooked Black Soybeans is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. Silken Tofu Pound Cake with 'Kuromame' Cooked Black Soybeans is something that I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have silken tofu pound cake with 'kuromame' cooked black soybeans using 9 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Silken Tofu Pound Cake with 'Kuromame' Cooked Black Soybeans:

1. Get 50 grams Cake flour
2. Make ready 50 grams Whole wheat flour (or cake flour)
3. Make ready 1 tsp Baking powder
4. Make ready 30 grams Sugar (I use light brown sugar)
5. Prepare 100 grams ○Silken tofu
6. Prepare 1 ○Egg (large)
7. Take 2 tbsp ○Milk or soy milk
8. Take 2 tbsp ○Vegetable oil
9. Get 1 Cooked kuromame

Steps to make Silken Tofu Pound Cake with 'Kuromame' Cooked Black Soybeans:

1. Preheat the oven to 180°C.
2. Combine the cake flour, whole wheat flour, baking powder, and sugar in a bowl and mix until even.
3. Place the lightly drained tofu in a separate bowl.
4. Add the rest of the ○ ingredients and use a whisk to mix to an even consistency.
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!
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.
7. Pour in the rest of the batter, then tap the mold on a surface to release any air pockets.
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.
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.
10. Kept at room temperature, it should remain moist even if served the following day.
11. For this recipe, I used a package of store-bought simmered kuromame.
12. Ready to serve and ENJOY!

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