Name: Tartary Buckwheat Brownie
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Lactone Tofu; 60g (Favrona 66%) dark chocolate; 10g cocoa powder; 50g Tartary buckwheat cake mix; 50g walnut; 30g Hazelnut kernels; 20g Zero sugar; 2g Baking powder; 50g milk; 1 piece egg

Tartary Buckwheat Brownie

1. Put the tofu in a container, pressing it as finely as possible.

2. Add an egg. Stir well. The eggs should not be too small. More than 60 grams with shells.

3. Add zero calorie sugar. The zero-calorie sugar can be replaced with any sugar substitute. The sweetness is yours. You can also use ordinary hungry brown sugar or granulated sugar. Ordinary granulated sugar or brown sugar can be 50 or 60.

4. Mix the tartary buckwheat cake flour with baking powder.

5. Sift into the tofu custard before. Stir well.

6. The dark chocolate melts in water.

7. Add cocoa powder and mix well.

8. Add to the tofu custard and mix well.

9. Add the crushed walnuts and hazelnuts. Stir briefly.

10. Place greased paper in the mold. Pour the mixed chocolate paste into the mold and shake lightly.

11. Oven 180 degrees for 30 to 35 minutes, the specific time is increased or decreased according to the temper of the oven. Put it out of the oven and put it in the refrigerator.

12. It tastes better after refrigeration.

Tips:
1. The tofu should be smooth enough to be rolled.

2. Tartary buckwheat flour in the formula can be replaced with whole wheat flour, low flour, etc.

3. The sugar substitute in the formula can be replaced by ordinary brown sugar and white granulated sugar. Replacement amount is 50 to 60 grams.

4. The amount of sugar substitute in the formula can be increased or decreased according to the sweetness of the sugar substitute in your hands.