Milk flavored buckwheat cake(nai xiang mi qiao bing )

Milk flavored buckwheat cake

Introduction:

"The buckwheat is given to me by my classmates who work in Ximeng. It has a light bitter taste. Sometimes it's greasy. Eating some buckwheat cakes can make people feel fresh. I'm used to eating freshly ground buckwheat powder, which is easy to grind. Diabetics pour some water into the ground buckwheat powder to make it into a paste. Healthy people can add some milk and eggs to flour to taste better. There was no fresh milk at home this morning, so we had to use milk powder instead. Fagopyrum esculentum is one of the top-quality products of buckwheat. It is a subspecies between Fagopyrum esculentum and Fagopyrum esculentum. Its stem, leaf and flower all have the characteristics of Fagopyrum esculentum. After processing, its grain looks like "millet" and is called "Fagopyrum esculentum". It was once distributed in some areas of Yunnan Province, such as Pu'er, Xishuangbanna and Lincang. However, due to various reasons, it almost fell into an endangered situation. By the end of last century, it was only distributed in a small amount in Ximeng Wa Autonomous County, Pu'er City, Yunnan Province. Because of its special nature, it was named "Ximeng rice buckwheat" by some experts. Compared with sweet buckwheat and tartary buckwheat, Ximeng buckwheat has another major feature: it can be cooked and eaten without grinding into powder after threshing. Ximeng buckwheat is known as the "king of five grain kings", which is not only rich in nutrition, but also an important medicinal crop. Rutin and other elements in Ximeng buckwheat have various physiological activities. It can maintain the resistance of capillaries, reduce their permeability and fragility, promote cell proliferation and prevent blood cell coagulation. It has anti-inflammatory, anti allergic, diuretic, hypolipidemic and cardiotonic effects. Long term consumption has a good therapeutic effect on hypertension and diabetes

Production steps:

Step 1: put the buckwheat into the cooking machine and make it into powder.

Step 2: pour the buckwheat flour into a large bowl.

Step 3: add some milk powder.

Step 4: add appropriate amount of water and stir into paste.

Step 5: add some sugar to your taste.

Step 6: stir evenly to form a flowing paste.

Step 7: power on and heat the electric cake pan, pour in the batter and spread it into a cake.

Step 8: cook one side, turn over and fry the other side, cook both sides, then eat.

Materials required:

Buckwheat: 150g

Milk powder: 25g

Sugar: 50g

Water: moderate

Note: 1, the amount of water should be added slowly, while adding stirring into a flowing paste. 2. The amount of sugar should be put according to your taste.

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: bitter

Chinese PinYin : Nai Xiang Mi Qiao Bing