It is better to use tofu in a stew for a creamy texture.
Calories
246kcal
Carbs
30.3g
Protein
8.3g
Fat
10.2g
Sodium
138.1mg
Ingredients
Main
Others
Main Ingredients > Cake Rice Flour 56g, Bread Flour 140g, Unsweetened Cocoa Powder 8g, Dry Yeast 16g, Salt 4g, Sugar 8g, Water 115ml, Vanilla Extract 30g, Egg 16g, Unsalted Butter 22g 두부크림 > Banana 98g, Tofu 33g, Unsweetened Cocoa Powder 12g, Allulose 30g Sub Ingredients > Beaten Egg a little, Unsalted Butter a little
Finding these ingredients in the US
- TofuAny supermarket tofu works — pick firm for stews and stir-fries, silken for soft soups.
Nutrition Facts
Per 100g of main ingredientsEgg
- Rich in protein (13g) — used to build and maintain muscle and body tissue
- Rich in vitamin B2 (0.32mg) — supports energy metabolism and healthy skin
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Add cake rice flour, bread flour, unsweetened cocoa powder①, dry yeast, salt, sugar, water, vanilla essence, and egg to a bowl and mix, add unsalted butter and knead until it forms a single mass, then let it proof at room temperature for 30 minutes.
🔍Lightly blend banana, drained tofu, unsweetened cocoa powder②, and allulose until no large lumps remain to make tofu cream.
🔍Divide the dough into 40g pieces, round, and let it rest at room temperature for 15 minutes.
🔍Shape the dough, place on an oven pan, and let it proof a second time for 20 minutes at 30°C.
🔍Brush with egg wash and bake in an oven preheated to 175°C for 12 minutes, then remove and cool completely.
🔍Fill a piping bag with the tofu cream, fill the bread with 40g each, and brush with unsalted butter to finish.