People have always wanted to make buckwheat cakes, and they lined up what they wanted to make, and it was only today that their turn.
Buckwheat is rough, especially the buckwheat that you grind together with the shell. Look at the small cakes baked with it, it is really vicissitudes.
So if I wanted to use it to make cakes, I thought I would have to use egg white to batter it, and I would have to add butter to give me a good shape and taste.
As for the taste, the hawthorn jam at home is just right. The acidity of hawthorn and the thickness of buckwheat would be wrong if it were replaced with other sweet jams.
This cake was a success.
First of all, the hair was very good, without adding soaking or yeast at all.
The taste is also very good. Although it is still thicker than white flour, it is not so old.
Not to mention the taste. The aroma of butter seduces people. Then there are chocolate, jam and powdered sugar, which are sour and sweet, and I am very satisfied.
Buckwheat and hawthorn cake
By AlberthaRoob
Recipe Recommendations
- buckwheat flour 75 g
- dark chocolate 50 g
- egg of 3
- butter 100g
- powdered sugar appropriate amount
- starch 15 g
- salt 1 Knife tip
- sugar 100 g
- sweet and sour
- baking
- several hours
- simple
Steps for Buckwheat and hawthorn cake
1
Separate the eggs.
2
Beat egg white with a tip of salt until stiff.
3
Then slowly add 50g of sugar, stir while adding, and finally use a blender to stir for another minute.
4
Beat butter and 50g of sugar in a blender at high speed for at least 5 minutes.
5
Add the egg yolks one by one, stir well for each added one, and add the next egg yolks. Finally stir for another minute.
6
Buckwheat flour is to take their own buckwheat shell mill, especially coarse.
7
Break the chocolate with a blender. Stir the buckwheat flour, starch, hazelnut powder and chocolate chips evenly.
8
Stir the flour mixture into the butter egg yolks several times and stir well.
9
Then add the beaten egg whites to the dough several times and stir well.
10
Brush the mold with butter. Pour half of the dough in first and flatten it slightly.
11
Use a small spoon to put the hawthorn jam on the dough to taste.
12
Pour in the other half of the dough. Put some jam on top.
13
Place the cake in a preheated oven at 160 degrees for 25 minutes. Then cover with tinfoil and bake for another 25 minutes.
14
Wait for 10 minutes for the baked cake, and then carefully remove it from the mold. Place it on the cake rack and allow to cool thoroughly. Sprinkle with powdered sugar and serve.Buckwheat and hawthorn cake Make Tips
1. The thickness of buckwheat and the acid of hawthorn are very suitable. But if there is no buckwheat flour, and if there is no buckwheat, it is naturally possible to replace it with wheat flour. Different tastes give you another taste. 2. By the same token, if there is no hawthorn jam, it would be better to replace it with other jam with sour plums. If wheat flour is used, there is no requirement for jam, so you can follow your preferences. 3. Those who like to eat jam, give more. Put another layer on the middle layer. It'll look good when cut out.