Coarse grain cake--Matcha buckwheat chiffon cake

Overview

How to cook Coarse grain cake--Matcha buckwheat chiffon cake at home

Tags

• baking
• chiffon cake
• buckwheat flour
• cake flour
• cooked white sesame seeds
• dried cranberries
• egg yolk
• fine yarn sugar
• hot water
• matcha powder
• rum
• salad oil
• protein

Ingredients

Steps

1. 1 Preparation materials: Separate egg yolk and protein; mix and sift low flour and buckwheat flour, sift matcha powder, chop dried cranberries, and roll cooked white sesame seeds.

2. 2 First mix the matcha powder with a little hot water.

3. 3 Add remaining hot water and salad oil and mix well, then add buckwheat low-gluten flour and mix well.

4. 4 Add egg yolks and rum and stir into matcha batter.

5. 5 Add sugar to the egg whites in 3 batches and beat until a fine and smooth egg white is formed. Pick up the egg whites without dripping and have small curved hooks.

6. 6 Add 1/3 of the meringue to the matcha batter and mix gently.

7. 7 Pour into the remaining meringue and mix gently with a rubber spatula.

8. 8 Add chopped cranberries and sesame seeds and mix well.

9. 9 Pour the batter into the mold and place it in the preheated oven.

10. 10 degrees for 25-30 minutes, turn upside down and let cool to remove from the mold.