Crispy Buckwheat Blueberry Cake by: Staff Writer of Pulan Hi-tech Blueberry Food

Overview

People who live in the reinforced concrete forest all year round are becoming more and more particular about what they eat. They eat simple meals with small grains. However, some grains have a slightly rough texture, especially for children, which is difficult to swallow. Now I would like to share with you a cake containing whole grains - buckwheat. It tastes good, soft and moist, and I would like to share it with you~~~ Crispy Buckwheat Blueberry Cake Buckwheat - also known as: sweet wheat, black wheat, triangle wheat, annual herb; sweet in nature and cool in taste, can appetize and widen the intestines, lower qi and eliminate accumulation. It is effective in treating intestinal syndrome, gastrointestinal stagnation and chronic diarrhea; it is usually used to make noodles, glutinous rice noodles, jelly and other foods. The carbohydrates in buckwheat are mainly starch. Because the particles are smaller, it is easier to cook and digest than other cereals. Buckwheat is rich in dietary fiber, 10 times that of ordinary refined rice; its content of iron, manganese, zinc and other trace elements is also richer than that of ordinary cereals. Buckwheat is rich in B vitamins, vitamin E, chromium, phosphorus, calcium, iron, lysine, amino acids, fatty acids, linoleic acid, niacin, niacin, rutin, etc. Buckwheat has very low gluten content, making it a great substitute for cake flour!

Tags

• baking
• almond flour
• blueberry jelly
• brown sugar
• buckwheat flour
• butter
• cake flour
• coconut
• corn oil
• egg
• original yogurt
• baking soda
• fine sugar
• salt

Ingredients

Steps

1. 1 Dice the butter, mix the other ingredients for the pastry together, knead it into coarse particles with your hands, and freeze in the refrigerator.

   

2. 2 Cake flour + buckwheat flour + almond flour + baking powder + baking soda + salt (powder mixture), mix evenly and sift twice and set aside.

   

3. 3 Pour corn oil into a large egg-beating bowl and microwave the butter for 30 to 40 seconds until it melts.

   

4. 4 Mix corn oil + melted and cooled butter until evenly combined.

   

5. 5 Add fine sugar all at once, add eggs in portions, and beat evenly; add one at a time, beat evenly before adding the next one.

   

6. 6 Beat vigorously with egg beaters until the sugar is completely dissolved.

   

7. 7 Add 1/3 of the flour mixture and about 1/3 of the yogurt, stir well, then add the remaining half of the flour mixture and yogurt, continue to stir evenly, and then add all the remaining flour and yogurt.

   

8. 8 Stir in blueberries, reserving some for garnish.

   

9. 9 Divide into molds (5 7cm×12cm tin foil molds) and place blueberries on the surface.

   

10. 10 Take out the pastry material from the refrigerator, roll it into small particles, and sprinkle it evenly on the surface of the cake batter.

    

11. 11 Preheat the oven to 180°C about 10 minutes in advance, put the cake base into the baking pan, and put it into the middle and lower layers of the oven. Turn off the heat up and down, and bake for 35 to 40 minutes. Insert a bamboo skewer into the cake and bring out no paste. Turn off the heat and simmer in the oven for 5 to 8 minutes. During baking, observe the surface coloring and cover with tin foil.

    

12. 12 After cooling completely, store in a sealed container overnight.

    

13. 13 The cake will taste better after oiling it overnight.