Matcha Qifeng cake -- combination of rice flour and buckwheat flour

Matcha Qifeng cake -- combination of rice flour and buckwheat flour

Introduction:

"I think we all know the benefits of buckwheat. I bought a bag and used it twice before. I had nothing to do at the weekend. When I saw a cake with buckwheat flour, I was immediately interested in doing it. Mixed with rice flour, add some Cranberry prunes, elegant Matcha fragrance, with a different color, taste more mixed

Production steps:

Step 1: turn the Matcha powder in hot water, block it evenly, and wait for use

Step 2: separate the egg, protein and yolk, disperse the yolk, and add 1 medium of Matcha water

Step 3: add the sifted rice flour and buckwheat flour, mix well, add salad oil, mix well

Step 4: in 3, add the chopped cranberry, mix well, so that the yolk paste is ready, and set aside.

Step 5: add 60 grams of sugar to the protein in three times, beat until there is a small vertical hook as shown in the figure, that is, hard foaming, then add 1 / 3 to 4, mix well, and then pour the protein paste into the mixture.

Step 6: pour the cake paste into the six mould, preheat the oven 180 degrees, and bake for about 30 minutes.

Materials required:

Eggs: 3

Sugar: 60g

Rice noodles: 35g

Buckwheat flour: 25g

Hot water: 60g

Manyue dried plum: 30g

Matcha powder: 8g

Salad oil: 20g

Note: Matcha powder or cocoa powder should be boiled with hot water. If the inside of the egg white is rough, it can be twisted and mixed, and then beaten to fine.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: milk flavor