Cinnamon-Scented Okara Oatmeal Bread
Cinnamon-Scented Okara Oatmeal Bread

Hi, I am Laura. Today, I’m gonna show you how to make cinnamon-scented okara oatmeal bread recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Cinnamon-Scented Okara Oatmeal Bread Recipe

Cinnamon-Scented Okara Oatmeal Bread is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are nice and they look wonderful. Cinnamon-Scented Okara Oatmeal Bread is something that I have loved my entire life.

To be with this recipe, we must 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.

The ingredients needed to make Cinnamon-Scented Okara Oatmeal Bread:

  1. Get 50 grams Oatmeal
  2. Get 100 ml Soy milk
  3. Make ready 3 tbsp (see step 8 for a substitute Maple syrup
  4. Take 30 grams total Dried fruits (like raisins or cranberry)
  5. Get 20 grams Walnuts
  6. Take 50 grams Fresh okara
  7. Prepare 80 grams without draining excess water Silken tofu
  8. Take 70 grams *Cake flour
  9. Get 1 tsp *Baking powder
  10. Prepare 1 1/2- teaspoons *Cinnamon powder
  11. Prepare 1/4 tsp *Salt
  12. Make ready 1 few drops Vanilla oil (optional)

Instructions to make Cinnamon-Scented Okara Oatmeal Bread:

  1. Soak the oatmeal in soy milk mixed with maple syrup. Roughly chop the dried fruits and lightly rinse with hot water.
  2. 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.)
  3. 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.
  4. Line the cake pan with parchment paper and preheat the oven to 180℃.
  5. 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.
  6. When a skewer inserted comes out clean, it is ready. Lightly drop the cake pan to release hot air.
  7. How to store: You can cut it into small pieces and freeze them. Toast them after defrosting.
  8. 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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