Soybean Dregs: 100g
Pitted Red Dates: 30g
1. Lightly stir-fry 47g of wet soybean dregs over low heat until cooked and separated, then sift approximately 70g for later use.
2. Cut butter into small pieces and soften at room temperature; gradually add granulated sugar and beat with an electric mixer until pale and increased in volume. 3. Gradually add eggs to the butter mixture and beat until well combined. 4. Sift in low-gluten flour and the prepared soybean dregs, then mix until no dry flour remains. 5. Chop walnuts and red dates, then add them along with oatmeal to the batter and mix evenly. 6. Pour the batter into a mold until about 80% full, and decorate the surface with walnut pieces. 7. Preheat the oven to 170°C and bake for 25-30 minutes. Insert a bamboo skewer into the cake to check if it comes out clean. 8. After cooling, wrap the cake in plastic wrap and refrigerate for one day before serving.
