Buckwheat Crisp

Buckwheat Crisp

by Hyeko loves baking

4.6 (1)







Different peach crisps and buckwheat crisps have a crispy taste and a long aftertaste.

Buckwheat Crisp

1. Sugar, corn oil and egg soy, stir well until combined

Buckwheat Crisp recipe

2. Add whole egg liquid

Buckwheat Crisp recipe

3. Beat until the egg white is white

Buckwheat Crisp recipe

4. Add baking soda and baking powder to buckwheat flour and mix well

Buckwheat Crisp recipe

5. Pour into the egg mixture and stir a few times

Buckwheat Crisp recipe

6. Add cooked sesame seeds

Buckwheat Crisp recipe

7. Stir until there is no obvious dry powder

Buckwheat Crisp recipe

8. Squeezed into a group

Buckwheat Crisp recipe

9. Divide into 12 small doses of 22 grams. The well-divided doses are shiny and will not stick to the mold.

Buckwheat Crisp recipe

10. Use a 50g moon cake mold to press out the pattern

Buckwheat Crisp recipe

11. Put it in a non-stick baking pan, and preheat the oven in advance at 160 degrees.

Buckwheat Crisp recipe

12. Put the baking tray in the middle of the preheated oven, bake for 22 minutes, and then take it out.

Buckwheat Crisp recipe

13. The baked buckwheat crispy is crispy and delicious, and can be sealed in sugar paper for several days after cooling.
"Glennor, high-altitude grains are light and healthy"

Buckwheat Crisp recipe


1. Use pure buckwheat flour to taste crispy.
2. Be sure to put baking powder and baking soda.
3. It is not recommended to increase or decrease materials, this formula will not stick to the mold.


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