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20minutes
Put okara powder, almond powder and baking powder in a bowl and mix well.
Add whipped cream and eggs, and mix well until smooth.
Transfer the dough to plastic wrap and form into a square with a thickness of 2cm.
Cut into 4 equal parts and adjust the shape.
Place 1 on aluminum foil and brush the surface with the remaining beaten egg.
Bake for 12-15 minutes in a warmed toaster.
・Add sweetener and salt if you like.
・Even if you eat it all, it is a low-sugar scone with 5g of sugar.
Whipped cream is made by adding 1 tablespoon of sweetener to 100ml of heavy cream with a fat content of 35% and 42%.
・Eggs should be beaten in advance and set aside about 1/2 tablespoon.
・Mix the dough without kneading.
・If baking in the oven, preheat to 200 degrees and bake for 12-15 minutes.
・Since the toaster will bake unevenly, shift the position of the scones after baking for about 10 minutes.
・If you apply the beaten egg twice, it will be even more glossy.
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