1. 4 eggs, separated from egg white and yolk;
2. Mix four egg yolks, oil, sugar and milk thoroughly;
3. Then sift in the tartary buckwheat debittered powder and stir until there is no dry powder;
4. Add an appropriate amount of lemon juice to the egg white, add powdered sugar in batches and beat at high speed to sharp corners, then beat at low speed for about one minute;
5. Preheat the oven at 145°C, add the whipped egg whites in portions, first take one third of the whipped egg whites and mix well with the tartary buckwheat debittering batter; then fully mix with two thirds of the egg whites and mix well;
6. 30 cm high from the dish, pour it into a baking dish lined with baking paper, and sprinkle some cranberries or red dates;
7. Take out the baked cake at a height of 30 cm above the ground and vibrate it to exhaust, use the greased paper upside down and remove the baking paper to cool it down;
8. The tartary buckwheat cake is complete!
Tips:Aiming at the shortcomings of poor palatability of tartary buckwheat flour, Yanmen Qinggao adopts superheated steam treatment and biological enzyme conditioning technology to inactivate the activity of rutin degrading enzyme, reduce allergenicity and anti-nutritional factor content, and exclusively launch de-tartary buckwheat whole in China. powder.
