Ingredients
Egg white ( 200g ) | Buckwheat cake flour ( 100g ) |
Olive oil ( 70g ) | Milk ( 100g ) |
Soft white sugar ( 50g ) | Lemon juice ( a little ) |
How to make buckwheat protein cake
1. Prepare ingredients: egg whites, buckwheat cake flour, sugar, olive oil, milk and lemon juice
2. Pour in the milk and olive oil and stir evenly.Sift the buckwheat cake flour and mix evenly with a spatula.
3. Pour a little lemon juice into the egg whites
4.Use an electric egg beater to beat into large bubbles.Add the sugar in 3 batches
5.Just whip the egg with clear texture and straight edges
6.Put a little egg white into the buckwheat cake batter and mix evenly
7. Add a little egg white Continue to stir evenly
8. Then pour it into the 8-inch floating bottom mold and smooth the surface with vibration bubbles
9.Put it into the preheated 150 degree oven and bake it for 50 minutes, then it will be out of the oven
10. Take out the oven and shake the hot air inside
11.Invert and let cool
12.Wait for demolding to be successful
Tips
Tip: Ingredients are for reference.The oven temperature should be controlled based on your personal oven temperament.If buckwheat cake flour is not available, low-gluten flour can be substituted.Soft white sugar can be substituted with better.
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