Coarse grain cake -- Matcha buckwheat Qifeng cake

Coarse grain cake -- Matcha buckwheat Qifeng cake

Introduction:

Production steps:

Step 1: preparation materials: separate egg yolk protein; mix and sift low flour and buckwheat flour, sift Matcha powder, cut dried cranberries and roll cooked white sesame.

Step 2: mix the Matcha powder with a little hot water.

Step 3: add the remaining hot water and salad oil and mix well, then add buckwheat flour and mix well.

Step 4: add egg yolk and rum and stir to make Matcha batter.

Step 5: add sugar to the protein cream for 3 times to make it smooth and smooth. Pick up the non dripping protein cream with a small hook.

Step 6: add 1 / 3 protein cream into Matcha batter and mix well.

Step 7: pour in the remaining protein cream and mix with a rubber scraper.

Step 8: add dried cranberries and sesame seeds and mix well.

Step 9: pour the batter into the mold and put it into the preheated oven.

Step 10: 170 ℃ for 25-30 minutes, cool and demould after being out of the oven.

Materials required:

Matcha powder: 15g

Hot water: 140g

Salad oil: 40g

Low powder: 70g

Buckwheat flour: 50g

Egg yolk: 100g

Rum: 8g

Protein: 250g

Spinning sugar: 125g

Dried Cranberry: 60g

Cooked white sesame: 15g

Note: buckwheat powder can be directly Taobao, or raw buckwheat grains with cooking machine into powder. It is normal that the paste with buckwheat flour will be sticky. Be careful not to defoaming when mixing with protein cream. In the baking process, the surface of the batter reaches the coloring state, and the tin paper is immediately covered.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet