Coarse Grain Cake--matcha Buckwheat Chiffon Cake
by Anna Cai Cai Ma
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Preparation materials: Separate egg yolk and protein; mix low flour and buckwheat flour through a sieve, sieve matcha powder, chop dried cranberries, and roll cooked white sesame seeds.
2. Mix the matcha powder with a little hot water first.
3. Add remaining hot water and salad oil and mix well, then add buckwheat flour and mix well.
4. Add egg yolk and rum and stir to make a matcha batter.
5. The egg whites are added with sugar in 3 times and sent to a delicate and smooth meringue, with small hooks when picked up and not dripping.
6. Add 1/3 of the meringue to the matcha batter and mix well.
7. Pour into the remaining meringue and mix gently with a rubber spatula.
8. Add dried cranberries and sesame seeds, mix well.
9. Pour the batter into the mold and put it in the preheated oven.
10. 170 degrees for 25-30 minutes, after the oven is out, let it cool and demould.
Tips:Buckwheat flour can be directly Taobao, or raw buckwheat grains can be crushed into powder with a food processor. It is normal for the batter with buckwheat flour to be stickier, so be careful not to defoam when mixing with meringue. During the baking process, the surface of the batter reaches a colored state, and immediately covered with tin foil.
