TWI739094B - How to make bean dregs cake - Google Patents

Abstract

一種豆渣蛋糕之製作方法，包含一將沙拉油、液態調味料、黃豆渣粉、細砂糖及鹽拌勻而形成一預拌材料的預拌步驟、一將麵粉過篩後拌入該預拌材料而形成一麵糊的混粉步驟、一在該麵糊中加入蛋黃並攪拌均勻而形成一蛋黃糊的拌蛋步驟、一將蛋白打發至半乾性發泡而形成一蛋白霜的打發步驟、一將該蛋黃糊及該蛋白霜混合並拌勻而形成一混合材料的混合步驟，及一將該混合材料倒入烤模中，並以一烤箱烘烤成一蛋糕成品的烘烤步驟。以黃豆渣粉製作該蛋糕成品，可妥善利用豆渣並提升成品的口感、風味，及大幅提高成品的營養價值。A method for making bean dregs cake includes a pre-mixing step of mixing salad oil, liquid seasoning, soybean dregs powder, fine sugar and salt to form a pre-mixed material, and mixing the flour into the pre-mixed material after sieving the flour The mixing step of forming a batter, the mixing step of adding egg yolks to the batter and stirring evenly to form an egg yolk paste, the step of whisking the egg whites to semi-dry foaming to form a meringue, and The egg yolk paste and the meringue are mixed and mixed well to form a mixing step of mixing materials, and a baking step of pouring the mixed materials into a baking mold and baking them in an oven to form a finished cake. Using soybean dregs powder to make the finished cake can make good use of the bean dregs, improve the taste and flavor of the finished product, and greatly increase the nutritional value of the finished product.

Description

豆渣蛋糕之製作方法How to make bean dregs cake

本發明是有關於一種食品的製作方法，特別是指一種豆渣蛋糕之製作方法。The present invention relates to a method for preparing food, in particular to a method for preparing bean dregs cake.

黃豆含有豐富的植物性蛋白質、胺基酸、卵磷脂、鈣、鐵、鋅、維生素B群，以及大量的膳食纖維，營養價值極高，為餐桌上常見的食材。許多人將黃豆以水浸軟，再添加水研磨成豆漿，並以紗布濾掉豆漿中的豆渣，以提升豆漿的飲用口感。雖然豆渣中仍含有大量的蛋白質、卵磷脂、膳食纖維等營養成分，由於直接食用豆渣的味道及口感皆不佳，因此常直接被當作廚餘，而丟棄不用又難免覺得可惜，往往令人困擾不已。Soybeans are rich in plant protein, amino acids, lecithin, calcium, iron, zinc, vitamin B complex, and a large amount of dietary fiber. They have extremely high nutritional value and are common ingredients on the table. Many people soften soybeans with water, then add water to grind them into soy milk, and use gauze to filter out the oat dregs in the soy milk to improve the taste of soy milk. Although the okara still contains a lot of nutrients such as protein, lecithin, dietary fiber, etc., the taste and taste of okara are not good when eaten directly, so it is often directly used as kitchen waste, and it is unavoidable that it is a pity to discard it. Troubled.

現代糕點的種類相當多樣，配合麵粉的筋性及處理方式能呈現多元的口感，材料變化的自由度也相當高，理應能以豆渣取代一部分的麵粉來製作糕點，而達成同等程度的口感呈現。若能利用豆渣製作蛋糕，將能解決前述困擾，並可大幅提高蛋糕的營養價值，以及使蛋糕具有豆香味。The types of modern pastries are quite diverse. With the gluten and processing methods of flour, it can present a diverse taste. The degree of freedom in material changes is also quite high. It should be possible to use bean dregs to replace part of the flour to make pastries to achieve the same degree of taste presentation. If the bean dregs can be used to make cakes, the aforementioned problems can be solved, the nutritional value of the cakes can be greatly improved, and the cakes can have a bean flavor.

因此，本發明之目的，即在提供一種以黃豆渣粉製作蛋糕的豆渣蛋糕之製作方法。Therefore, the object of the present invention is to provide a method for making okara cake which uses soybean dregs powder to make cakes.

於是，本發明豆渣蛋糕之製作方法，包含一預拌步驟、一混粉步驟、一拌蛋步驟、一打發步驟、一混合步驟，及一烘烤步驟。Therefore, the method for making bean dregs cake of the present invention includes a pre-mixing step, a flour mixing step, an egg mixing step, a whisking step, a mixing step, and a baking step.

該預拌步驟是將沙拉油、液態調味料、黃豆渣粉、細砂糖及鹽拌勻而形成一預拌材料。該混粉步驟是將麵粉過篩後拌入該預拌材料，使該預拌材料形成一麵糊。該拌蛋步驟是在該麵糊中加入蛋黃並攪拌均勻，使該麵糊形成一蛋黃糊。該打發步驟是將蛋白打發至半乾性發泡，而形成一蛋白霜。該混合步驟是先將該蛋黃糊及三分之一的該蛋白霜混合並拌勻，再拌入剩餘的該蛋白霜，而形成一混合材料。該烘烤步驟是將該混合材料倒入烤模中並以一烤箱進行烘烤，使該混合材料形成一蛋糕成品。The pre-mixing step is to mix the salad oil, liquid seasoning, soybean dregs powder, fine sugar and salt to form a pre-mixed material. In the powder mixing step, the flour is sieved and then mixed into the pre-mixed material to make the pre-mixed material form a batter. The egg mixing step is to add egg yolk to the batter and stir evenly to make the batter form an egg yolk paste. The whistling step is to whip the egg whites to semi-dry foaming to form a meringue cream. The mixing step is to first mix and mix the egg yolk paste and one third of the meringue, and then stir in the remaining meringue to form a mixed material. In the baking step, the mixed material is poured into a baking mold and baked in an oven, so that the mixed material forms a finished cake.

本發明之功效在於：以黃豆渣粉製作該蛋糕成品，可妥善利用榨取豆漿後所剩餘的豆渣，所製得的成品能相對於未添加黃豆渣粉而言，具有獨特的豆香味及較高的營養價值。The effect of the present invention is that the finished cake is made of soybean dregs powder, and the remaining soybean dregs after extracting soybean milk can be properly used. The finished product can have a unique bean aroma and higher flavor compared with no soybean dregs powder. Nutritional value.

參閱圖1，本發明豆渣蛋糕之製作方法的一實施例，是以製作豆渣戚風蛋糕為例，並包含一預拌步驟1、一混粉步驟2、一拌蛋步驟3、一打發步驟4、一混合步驟5，及一烘烤步驟6。Referring to Figure 1, an embodiment of the method for making bean dregs cake of the present invention is an example of making bean dregs chiffon cake, and includes a pre-mixing step 1, a flour mixing step 2, an egg mixing step 3, and a whisking step 4 , A mixing step 5, and a baking step 6.

該預拌步驟1包括一以黃豆與水混合研磨並過濾出黃豆渣的研磨子步驟11、一將黃豆渣烘烤呈乾燥狀的烘乾子步驟12，及一將烘乾後的黃豆渣研磨呈粉狀的黃豆渣粉的磨粉子步驟13。The pre-mixing step 1 includes a grinding sub-step 11 of mixing soybeans with water and filtering out the soybean dregs, a drying sub-step 12 of roasting the soybeans to a dry state, and grinding the dried soybean dregs Sub-step 13 of grinding powdered soybean dregs powder.

在該研磨子步驟11中，是以一般製作豆漿的方式進行研磨，並以紗布過濾而過濾出黃豆渣。接下來，黃豆渣須在該烘乾子步驟12中烘烤呈乾燥狀，以利於該磨粉子步驟13中進行研磨。在本實施例中，是將黃豆渣研磨至能被目數40的篩網過篩的程度，在此所用的40目篩網，是指每平方英吋的面積內有40個篩孔(40mesh/in² ) 的篩網。然而因編織成篩網的不鏽鋼絲直徑略有差異，加上各個國家的標準略有不同，相同目數的篩網所對應的孔徑也將略有不同。一般而言，40目篩網的篩孔孔徑約為0.35mm至0.45mm間，而本實施例選用篩孔孔徑約為0.38mm的40目篩網，因此在本實施例中，黃豆渣粉粒徑範圍為0.10mm至0.37mm。In the grinding sub-step 11, grinding is carried out in a general way of making soybean milk, and filtered with gauze to filter out soybean dregs. Next, the soybean dregs must be baked in the drying sub-step 12 to be dry, so as to facilitate the grinding in the grinding sub-step 13. In this embodiment, the soybean dregs are ground to the extent that it can be sieved by a 40 mesh screen. The 40 mesh screen used here means that there are 40 meshes per square inch (40 mesh). /in ² ) of the screen. However, due to the slight difference in the diameter of the stainless steel wire woven into the screen, and the slightly different standards of each country, the corresponding aperture of the screen with the same mesh will also be slightly different. Generally speaking, the 40-mesh sieve has a sieve aperture between about 0.35 mm and 0.45 mm. In this embodiment, a 40-mesh sieve with a sieve aperture of about 0.38 mm is selected. Therefore, in this embodiment, the soybean dregs powder The diameter ranges from 0.10mm to 0.37mm.

需要特別說明的是，以該研磨子步驟11過濾出黃豆渣後，若不直接進行後續步驟製成成品，為延長黃豆渣的保存期限，在進行該烘乾子步驟12前可先將黃豆渣進行冷凍保存，使用前再行解凍並依序進行該烘乾子步驟12及該磨粉子步驟13。It should be particularly noted that after the grinding sub-step 11 is used to filter out the soybean dregs, if the subsequent steps are not directly used to make the finished product, in order to prolong the shelf life of the soybean dregs, the soybean dregs can be dried before the drying sub-step 12 Frozen storage is performed, thawing is performed before use, and the drying sub-step 12 and the milling sub-step 13 are performed in sequence.

在該預拌步驟1中，是將沙拉油、液態調味料、黃豆渣粉、細砂糖及鹽拌勻而形成一預拌材料。將吸水性強的黃豆渣粉在該預拌步驟1中先行與液態調味料混合，確保黃豆渣粉能吸收充足的水分，有利於後續添加其他材料時，可視整體的濕潤程度調整其他材料的添加量，使得成品在烘烤時不容易碎裂變形，並能確保其口感濕潤Q彈，同時能讓黃豆渣粉有充足的時間吸收液態調味料的味道，使得所製得的成品香氣更濃郁。In the pre-mixing step 1, the salad oil, liquid seasoning, soybean dregs powder, fine sugar and salt are mixed to form a pre-mixed material. The water-absorbent soybean dregs powder is mixed with liquid seasonings in the pre-mix step 1 to ensure that the soybean dregs powder can absorb sufficient water, which is beneficial to the subsequent addition of other materials, depending on the overall moisture level to adjust the addition of other materials The amount of the finished product is not easy to be broken and deformed during baking, and it can ensure its moist taste and elasticity. At the same time, the soybean dregs powder has enough time to absorb the taste of the liquid seasoning, so that the finished product has a stronger aroma.

另外，將黃豆渣研磨至呈現粉狀，能縮小不可溶性的膳食纖維顆粒，因此，選用研磨呈粉狀的黃豆渣粉，而不直接以未磨細的黃豆渣製作，將使得成品的口感更為細緻且化口性佳，避免食用者咀嚼時感受到黃豆渣粗糙的口感，以提升食用者的接受度。由於未經烘乾的黃豆渣含水量較高，很容易腐敗而使成品快速變質，因此，選用經過烘烤而呈現乾燥狀的黃豆渣粉，具有延長成品保存期限的優點。In addition, grinding soybean dregs to a powdery state can reduce insoluble dietary fiber particles. Therefore, choosing ground soybean dregs powder instead of unground soybean dregs will make the finished product taste better. In order to be meticulous and good in taste, it prevents consumers from feeling the rough taste of soybean dregs when chewing, so as to improve the acceptance of consumers. Because the unbaked soybean dregs have a high water content and are easy to decay and quickly deteriorate the finished product, choosing the dried soybean dregs powder after baking has the advantage of prolonging the shelf life of the finished product.

在本實施例中，液態調味料為鮮奶，能使成品同時具有豆香味及奶香味，使得成品香氣的層次感更加豐富。然而，液態調味料的種類並不以此為限，在其他實施態樣中，液態調味料也可以是水、豆漿，或果菜汁等，可依照成品所需要的口味進行選擇。In this embodiment, the liquid seasoning is fresh milk, which can make the finished product have a bean flavor and a milk flavor at the same time, so that the flavor of the finished product is richer. However, the type of liquid seasoning is not limited to this. In other embodiments, the liquid seasoning may also be water, soy milk, or fruit and vegetable juice, etc., which can be selected according to the desired taste of the finished product.

該混粉步驟2是將麵粉及泡打粉一起過篩後拌入該預拌材料，使該預拌材料形成一麵糊。在本實施例中，所選用的麵粉為低筋麵粉，能使成品的口感較為蓬鬆柔軟。另外，過篩後的麵粉能較容易拌合於該預拌材料中，避免在該混粉步驟2中攪拌過久而使麵粉產生筋性，確保烘烤時成品能順利膨發，且成品在放涼後也不回縮。然而，麵粉的種類並不以此為限，也可依食用者的口感喜好選用不同種類的麵粉。另外，泡打粉中同時含有酸性及鹼性的粉末，拌入該預拌材料時，將發生酸鹼中和反應而產生氣體，因此，在該混粉步驟2中添加泡打粉可使成品更為蓬鬆。The powder mixing step 2 is to sift the flour and baking powder together and then stir into the pre-mixed material to make the pre-mixed material form a batter. In this embodiment, the selected flour is low-gluten flour, which can make the finished product have a relatively fluffy and soft mouthfeel. In addition, the sieved flour can be easily mixed in the ready-mixed material, avoiding too long stirring in the powder mixing step 2 to make the flour gluten, and ensuring that the finished product can be smoothly puffed during baking, and the finished product It does not retract even after letting it cool. However, the type of flour is not limited to this, and different types of flour can be selected according to the taste of the eater. In addition, the baking powder contains both acidic and alkaline powders. When the ready-mixed material is mixed, the acid-base neutralization reaction will occur and gas will be generated. Therefore, adding baking powder in the powder mixing step 2 can make the finished product more fluffy.

該拌蛋步驟3是在該麵糊中加入蛋黃並攪拌均勻，使該麵糊形成一蛋黃糊。由於蛋黃中含有卵磷脂，可使沙拉油與液態調味料均勻乳化，成品的組織即能更加均勻細緻。The egg mixing step 3 is to add egg yolk to the batter and stir evenly to make the batter form an egg yolk paste. Because the egg yolk contains lecithin, the salad oil and liquid seasoning can be evenly emulsified, and the structure of the finished product can be more uniform and detailed.

該打發步驟4是混合蛋白、細砂糖及塔塔粉，並以一攪拌器攪打至半乾性發泡，而形成一蛋白霜。若將該攪拌器向上提起，該蛋白霜的表面紋理明顯，並形成尾端較挺且向下彎垂的尖角，表示該蛋白霜正處於半乾性發泡的狀態。以該打發步驟4將空氣打入蛋白中，利用空氣支撐成品的組織，使成品蓬鬆柔軟而不油膩，且口感細膩。須特別說明的是，該蛋白霜裡所含有的空氣已足以支撐成品的組織，即使在該混粉步驟2中不添加泡打粉，成品也能達到一定的蓬鬆程度。因此，可視食用者的喜好決定是否要在該混粉步驟2中添加泡打粉。The fourth step of beating is to mix egg whites, confectioner's sugar and tartar powder, and use a blender to beat them until semi-dry foaming to form a meringue. If the agitator is lifted upwards, the surface texture of the meringue is obvious, and a sharp corner with a relatively straight end and a downward bend is formed, indicating that the meringue is in a semi-dry foaming state. In this beating step 4, air is blown into the protein, and the tissue of the finished product is supported by the air, so that the finished product is fluffy, soft and not greasy, and has a delicate taste. It should be noted that the air contained in the meringue is sufficient to support the tissue of the finished product. Even if baking powder is not added in the powder mixing step 2, the finished product can reach a certain degree of fluffy. Therefore, it can be decided whether or not to add baking powder in the powder mixing step 2 according to the preferences of the consumers.

須特別說明的是，在該打發步驟4中，即使未在蛋白中加入細砂糖，也能將蛋白打發。細砂糖在攪打時將吸收蛋白中的水分而融化在蛋白中，並形成具有黏性的糖漿，可避免該蛋白霜過度打發，並使打發後的該蛋白霜更加穩定而不易消泡。由於蛋白在pH為5至7的環境下較容易被打發，所形成的結構也較為穩定，因此可在呈鹼性的蛋白中加入酸性的塔塔粉來幫助蛋白打發。然而，若使用鹼性較弱的新鮮蛋白，也可以不加入塔塔粉。須特別注意的是，由於該蛋白霜在久放後容易消泡，且難以再次被打發，故須先執行該拌蛋步驟3完成該蛋黃糊，再執行該打發步驟4完成該蛋白霜。It should be specially noted that in the whisking step 4, the egg whites can be beaten even if no granulated sugar is added to the egg whites. When whipping, the fine sugar will absorb the water in the egg whites to melt into the egg whites, and form a viscous syrup, which can prevent the meringue from being over-whipped, and make the meringue after being beaten more stable and not easy to defoam. As the protein is easier to be whispered in an environment with a pH of 5 to 7, and the structure formed is more stable, acidic tartar powder can be added to the alkaline protein to help the protein to be whirled. However, if fresh protein with weaker alkalinity is used, tartar powder may not be added. It is important to note that since the meringue is easy to defoam after a long time and is difficult to be sent again, it is necessary to perform the egg mixing step 3 to complete the egg yolk paste, and then perform the whisking step 4 to complete the meringue.

該混合步驟5是先將該蛋黃糊及三分之一的該蛋白霜混合並拌勻，再拌入剩餘的該蛋白霜，而形成一混合材料。由於該蛋黃糊及該蛋白霜的比重差異大，須先混合該蛋黃糊與部分的該蛋白霜以調整比重差異，才能確保該混合材料的均勻程度。在該混合步驟5中，須輕柔且快速地將該蛋黃糊與該蛋白霜混合拌勻，以避免該蛋黃糊中的麵粉出筋，並避免該蛋白霜因攪拌過度而消泡。In the mixing step 5, the egg yolk paste and one third of the meringue are mixed and mixed well, and then the remaining meringue is stirred to form a mixed material. Since the specific gravity difference between the egg yolk paste and the meringue is large, the egg yolk paste and part of the meringue must be mixed first to adjust the specific gravity difference to ensure the uniformity of the mixed material. In the mixing step 5, the egg yolk paste and the meringue must be mixed and mixed gently and quickly to avoid the flour in the egg yolk paste from becoming gluten, and to prevent the meringue from defoaming due to excessive stirring.

在本實施例中，各材料的重量比例是以烘焙百分比表示，即以低筋麵粉及黃豆渣粉的總重量為100重量份作為基準，其他材料各別相對於低筋麵粉及黃豆渣粉的總重量所佔的百分率，能很容易地依低筋麵粉及黃豆渣粉的總重量調整其他材料的重量。該混合材料包括75重量份的鮮奶、68重量份的沙拉油、135重量份的細砂糖、2重量份的鹽、80重量份的低筋麵粉、20重量份的黃豆渣粉、2重量份的泡打粉、75重量份的蛋黃、150重量份的蛋白，及0.5重量份的塔塔粉。但實際製作時，可依食用者的口味或口感喜好適當調配該混合材料的組成物比例，而不以上述比例為限。In this embodiment, the weight ratio of each material is expressed as a percentage of baking, that is, based on the total weight of low-gluten flour and soybean dregs powder as 100 parts by weight, other materials are relative to low-gluten flour and soybean dregs powder. The percentage of total weight can easily adjust the weight of other materials according to the total weight of low-gluten flour and soybean dregs powder. The mixed material includes 75 parts by weight of fresh milk, 68 parts by weight of salad oil, 135 parts by weight of fine sugar, 2 parts by weight of salt, 80 parts by weight of low-gluten flour, 20 parts by weight of soybean dregs powder, 2 parts by weight Of baking powder, 75 parts by weight of egg yolk, 150 parts by weight of egg white, and 0.5 parts by weight of tartar powder. However, in actual production, the composition ratio of the mixed material can be appropriately adjusted according to the taste or taste preference of the eater, and the above-mentioned ratio is not limited.

該烘烤步驟6是將該混合材料倒入烤模中，並以一烤箱設定在上火180℃及下火150℃，烘烤30分鐘至40分鐘，使該混合材料形成一蛋糕成品。The baking step 6 is to pour the mixed material into a baking mold, set an oven at 180° C. and 150° C., and bake for 30 to 40 minutes to make the mixed material form a finished cake.

綜上所述，本發明豆渣蛋糕之製作方法，以黃豆渣粉製作該蛋糕成品，在該預拌步驟1中將黃豆渣粉先行與液態調味料混合，確保黃豆渣粉能充分吸收液態調味料的味道及水分，有利於調整整體材料的含水量，使得成品在烘烤時不容易碎裂變形，並能確保其口感濕潤Q彈，香氣也更濃郁。另外，可妥善利用榨取豆漿後所剩餘的黃豆渣，所製得的成品能相對於未添加黃豆渣粉而言，具有獨特的豆香味及較高的營養價值，故確實能達成本發明之目的。In summary, the method for making okara cake of the present invention uses soybean dregs powder to make the finished cake. In the pre-mixing step 1, the soybean dregs powder is mixed with liquid seasonings to ensure that the soybean dregs powder can fully absorb the liquid seasonings. The taste and moisture of the whole material are beneficial to adjust the moisture content of the whole material, so that the finished product is not easy to be broken and deformed during baking, and it can ensure that its taste is moist and springy, and the aroma is stronger. In addition, the remaining soybean dregs after extracting soybean milk can be properly used, and the finished product can have a unique bean flavor and higher nutritional value compared with no added soybean dregs powder, so it can indeed achieve the purpose of the invention. .

惟以上所述者，僅為本發明之實施例而已，當不能以此限定本發明實施之範圍，凡是依本發明申請專利範圍及專利說明書內容所作之簡單的等效變化與修飾，皆仍屬本發明專利涵蓋之範圍內。However, the above are only examples of the present invention. When the scope of implementation of the present invention cannot be limited by this, all simple equivalent changes and modifications made in accordance with the scope of the patent application of the present invention and the content of the patent specification still belong to This invention patent covers the scope.

1:預拌步驟 11:研磨子步驟 12:烘乾子步驟 13:磨粉子步驟 2:混粉步驟 3:拌蛋步驟 4:打發步驟 5:混合步驟 6:烘烤步驟 1: Ready-mix step 11: Grinding sub-step 12: Drying substeps 13: Milling sub-step 2: Mixing steps 3: Steps of mixing eggs 4: Pass the steps 5: mixing steps 6: Baking steps

本發明之其他的特徵及功效，將於參照圖式的實施方式中清楚地呈現，其中： 圖1是一方法流程圖，說明本發明豆渣蛋糕之製作方法的一實施例。Other features and effects of the present invention will be clearly presented in the embodiments with reference to the drawings, in which: Fig. 1 is a method flow chart illustrating an embodiment of the method for making okara cake of the present invention.

1:預拌步驟 1: Ready-mix step

11:研磨子步驟 11: Grinding sub-step

12:烘乾子步驟 12: Drying substeps

13:磨粉子步驟 13: Milling sub-step

2:混粉步驟 2: Mixing steps

3:拌蛋步驟 3: Steps of mixing eggs

4:打發步驟 4: Pass the steps

5:混合步驟 5: mixing steps

6:烘烤步驟 6: Baking steps

Claims (8)

一種豆渣蛋糕之製作方法，包含下列步驟：一預拌步驟，將沙拉油、液態調味料、黃豆渣粉、細砂糖及鹽拌勻而形成一預拌材料，該預拌步驟包括一以黃豆與水混合研磨並過濾出黃豆渣的研磨子步驟、一將黃豆渣烘烤呈乾燥狀的烘乾子步驟，及一將烘乾後的黃豆渣研磨呈粉狀的黃豆渣粉的磨粉子步驟，黃豆渣粉粒徑範圍為0.10mm至0.37mm；一混粉步驟，將麵粉過篩後拌入該預拌材料，使該預拌材料形成一麵糊；一拌蛋步驟，在該麵糊中加入蛋黃並攪拌均勻，使該麵糊形成一蛋黃糊；一打發步驟，將蛋白打發至半乾性發泡，而形成一蛋白霜；一混合步驟，先將該蛋黃糊及三分之一的該蛋白霜混合並拌勻，再拌入剩餘的該蛋白霜，而形成一混合材料；及一烘烤步驟，將該混合材料倒入烤模中並以一烤箱進行烘烤，使該混合材料形成一蛋糕成品。 A method for making bean dregs cake includes the following steps: a pre-mixing step of mixing salad oil, liquid seasoning, soybean dregs powder, fine sugar and salt to form a pre-mixed material, the pre-mixing step includes a mixture of soybeans and The grinding sub-step of mixing water to grind and filtering out soybean dregs, the drying sub-step of roasting the soybean dregs into a dry state, and the grinding sub-step of grinding the dried soybean dregs into powdered soybean dregs powder , Soybean dregs powder has a particle size range of 0.10mm to 0.37mm; in a mixing step, the flour is sieved and then mixed into the pre-mixed material to make the pre-mixed material form a batter; in the egg-mixing step, the batter is added Stir the egg yolks evenly to make the batter form an egg yolk paste; in a beating step, the egg whites are beaten to a semi-dry foaming to form a meringue; in a mixing step, the egg yolk paste and one third of the meringue are first Mix and mix well, then stir in the remaining meringue to form a mixed material; and a baking step, pour the mixed material into a baking mold and bake in an oven, so that the mixed material forms a cake Finished product. 如請求項1所述的豆渣蛋糕之製作方法，其中，在該預拌步驟中，液態調味料是選自於水、液態奶、豆漿、果菜汁，或上述的組合。 The method for making okara cake according to claim 1, wherein, in the pre-mixing step, the liquid seasoning is selected from water, liquid milk, soy milk, fruit and vegetable juice, or a combination of the above. 如請求項1所述的豆渣蛋糕之製作方法，其中，在該混粉步驟中，麵粉為低筋麵粉。 The method for making bean dregs cake according to claim 1, wherein, in the flour mixing step, the flour is low-gluten flour. 如請求項1所述的豆渣蛋糕之製作方法，其中，在該烘烤步驟中，該混合材料是以該烤箱設定在上火180℃及下火150℃，並烘烤30分鐘至40分鐘。 The method for making okara cake according to claim 1, wherein in the baking step, the mixed material is set in the oven at 180° C. and 150° C., and baked for 30 minutes to 40 minutes. 如請求項1所述的豆渣蛋糕之製作方法，其中，在該混粉步驟中，在麵粉中還加入泡打粉一起過篩。 The method for making bean dregs cake according to claim 1, wherein, in the powder mixing step, baking powder is added to the flour and sieved together. 如請求項1所述的豆渣蛋糕之製作方法，其中，在該打發步驟中，在蛋白中還混合細砂糖一併打發。 The method for making okara cake according to claim 1, wherein, in the whisking step, the egg whites are also mixed with fine sugar and whisked. 如請求項1或6所述的豆渣蛋糕之製作方法，其中，在該打發步驟中，在蛋白中還混合塔塔粉一併打發。 The method for making okara cake according to claim 1 or 6, wherein, in the whisking step, the egg whites are also mixed with tartar powder and whisked. 如請求項6所述的豆渣蛋糕之製作方法，其中，以麵粉及黃豆渣粉的總重量為100重量份計，該混合材料包括68重量份的沙拉油、75重量份的液態調味料、1至40重量份的黃豆渣粉、135重量份的細砂糖、2重量份的鹽、60至99重量份的低筋麵粉、75重量份的蛋黃，及150重量份的蛋白。 The method for making okara cake according to claim 6, wherein, based on the total weight of flour and soybean dregs powder as 100 parts by weight, the mixed material includes 68 parts by weight of salad oil, 75 parts by weight of liquid seasoning, 1 To 40 parts by weight of soybean dregs powder, 135 parts by weight of fine sugar, 2 parts by weight of salt, 60 to 99 parts by weight of low-gluten flour, 75 parts by weight of egg yolk, and 150 parts by weight of egg white.

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