Nowadays, a lot of coarse grains and miscellaneous grains have been widely used in dishes and desserts. We can also accept the taste of miscellaneous grains by changing the pattern. This buckwheat cake is very healthy as early and afternoon tea. Soba noodles can be bought at the Love Lok Supermarket, but everyone should pay attention to it. The soba noodles are divided into two kinds: bitter and sweet. The former is light green in addition to the bitter taste, and the sweet taste is better. The color is golden. If you make a small snack, it is better to use sweet glutinous rice. You don't have to make a mistake when you buy it. There are many kinds of fillings for buckwheat cake. I add a little candied fruit in it, and the taste will be richer. It will have a crunchy and sweet feeling when bitten down, which can greatly satisfy the taste and appetite. There is really no candied fruit, you can save it, or put a little nutty powder is not bad; This snack is relatively simple. After baking, the outer edge will be a bit crisp. If you eat it hot, the taste will be very crisp. It is recommended to put it back a little bit of oil, so that the flavor of the filling will penetrate into the outer skin and the skin. It will also become soft, full of thick buckwheat aroma, a cup of milk, a brand new day is so sweet to start! ! Bean paste buckwheat cake (about 15-18)
Beat the butter with a whisk and add the powdered sugar until the butter turns white and the volume is enlarged. Add egg liquid in 2-3 times, whipped until the butter fully absorbs the egg liquid, at which time the butter volume is significantly enlarged.
Sift the low-gluten flour and buckwheat flour in the butter, mix the baking powder with a shovel, then spread the dough slightly by hand, divide it into about 15 grams of one dough, and let it sit in the freezer for half an hour.
When the cake is slack, divide the bean paste into the same score, and put one or two candied fruit in the bean paste and round it by hand. After the cake blank is relaxed, the hand is pressed flat, and the filling is slowly pushed up from the periphery, and the filling is finally wrapped.
The wrapped buckwheat cake is gently crushed by hand, and a few sesame seeds are placed on the cake with chopsticks. Preheat the oven to 180 degrees
Put the buckwheat cake and bake it at 180 degrees for 10 minutes until the surface is golden. After taking it out, let it cool down and then return it to the oil.