Coarse grain cake -- Matcha buckwheat Qifeng cake
Buckwheat flour can be directly Taobao, or raw buckwheat grains can be beaten into powder with a cooking machine. It is normal that the batter with buckwheat flour will be sticky. Be careful not to defoaming when mixing with protein cream. When the batter surface reaches the coloring state during baking, cover it with tin foil immediately.
Step 1 . Preparation materials: egg yolk protein separation; Sift low flour and buckwheat flour, sift Matcha powder, dry cut cranberries, and roll cooked white sesame seeds.
Step 2 . Mix Matcha powder with a little hot water first.
Step 3 . Add the remaining hot water and salad oil and mix well, then add buckwheat gluten powder and mix well.
Step 4 . Add egg yolk and rum and stir to make Matcha batter.
Step 5 . Add sugar to the protein in 3 times and beat it until it is fine and smooth. Pick it up without dripping and with a small hook.
Step 6 . Add 1/3 protein cream into Matcha batter and mix gently.
Step 7 . Then pour into the remaining protein cream and gently 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 ° C, 25-30 minutes, after coming out of the furnace, turn it upside down and let it cool and demould.
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