Buckwheat hawthorn cake(qiao mai shan zha dan gao )

Buckwheat hawthorn cake

Introduction:

"I've always wanted to make buckwheat cake. I've been waiting in line for what I want to make. It's only today that it's my turn. Buckwheat is coarse, especially the buckwheat which is ground together with its own shell. Look at the small cakes baked with it, it's really vicissitudes. So to make a cake, you have to use protein to beat it, and you have to add butter to make a good shape and taste. As for the taste, the Hawthorn jam at home is just right. Hawthorn's acid matches Buckwheat's thick, if changed other sweet jam to pour wrong. The cake was a success. First of all, it's very good. There's no bubble or yeast at all. The taste is also very good, although it's coarser than white flour, but not as vicissitudes. Not to mention the taste. The smell of butter is tempting. Then chocolate, jam and powdered sugar, sour and sweet, very satisfied. "

Production steps:

Step 1: separate the eggs.

Step 2: beat the protein with a sharp salt until stiff.

Step 3: then slowly add 50g sugar, stir while adding, and finally stir in the blender for 1 minute.

Step 4: whisk the butter and 50g sugar in a blender at high speed for at least 5 minutes.

Step 5: add the egg yolks one by one, stir each one evenly, and then add the next egg yolk. Finally, stir for another minute.

Step 6: buckwheat flour is ground with buckwheat shell, especially coarse.

Step 7: break the chocolate in a blender. Mix buckwheat flour, starch, hazelnut and chocolate chips well.

Step 8: mix the flour mixture several times and slowly into the butter and egg yolk.

Step 9: add the protein to the dough several times and stir well.

Step 10: grease the mold. Pour in half of the dough first, and flatten it slightly.

Step 11: use a small spoon to put Hawthorn jam on the dough according to the taste.

Step 12: pour in the other half of the dough. Put some jam on top.

Step 13: put the cake into the preheated oven, 160 degrees, bake for 25 minutes. Then cover with tin foil and bake for another 25 minutes.

Step 14: wait 10 minutes for the baked cake, and then carefully take it out of the mold. Put it on the cake rack and let it cool thoroughly. Sprinkle with powdered sugar.

Materials required:

Buckwheat flour: 75g

Hazelnut chips: 75g

Dark chocolate: 50g

Eggs: three

Butter: 100g

Hawthorn Jam: by taste

Sugar powder: right amount

Starch: 15g

Salt: 1 point

Sugar: 100g

Note: 1. Buckwheat coarse and hawthorn acid collocation is very suitable. But if there is no buckwheat flour or buckwheat, it's OK to replace it with wheat flour. Different taste is another taste. 2. In the same way, if there is no Hawthorn jam, it's better to replace it with other plum jam. If wheat flour is used, there is no requirement for jam. You can choose according to your preference. 3. If you like jam, please give it more. Put a layer on the middle layer. It'll look good cut out.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet and sour

Chinese PinYin : Qiao Mai Shan Zha Dan Gao