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Lavender & Beancurd Cake
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Ingredients : 3 Eggs 80g Sugar 25g Cornflour 80 ml soy bean milk 80 ml fresh lemon juice 500g Japanese beancurd 1 tsp dried lavender buds 1 tsp vanilla extractCake Base : 180g Digest biscuit 70g Unsalted butterMethod : (1) Place the digest biscuit into a bag & seal. Roll with a flour roll on top of the bag to make the digest into small pieces. Then, mix it with soft butter. Put into a 8-inch cake mould & use a spoon to make it smooth. Fringe. (2) Mix the dried lavender buds with soy bean milk. Then, boil until the smoke comes out. Remove from heat & soak for 15 mins. Serve & cool down. (3) Absorb the water from beancurd. Blend into mash. (4) Beat the egg with sugar until slightly yellow. Then, add in cornflour, vanilla extract, fresh lemon juice, soy bean milk & mashed beancurd. Mix well. (5) Take the cake out. Place on op & spoon it smooth. (6) Preheat the oven to 180 oC for 10 mins. Pour in hot water onto the oven tray. Put the cake mould on top & bake for 45 mins to 1 hour. Ready to serve.
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