How to make tartary buckwheat cakes crisp?

Buckwheat fine powder 1 kg brown sugar powder 60 g white sugar powder 40 g cooked rapeseed oil 20 g lard 150 g egg 3 alum 6 g soda ash 8 g white alkali 5 g cooked buckwheat powder 300 g peach kernel 50 g iced orange 30 g sumac 50 g melon strips 20 g salt and pepper 25 g.

manufacturing method

1. Add red and white sugar powder, cooked rapeseed oil, lard, egg, white alkali, soda ash and alum to buckwheat fine powder, stir evenly with a blender, and let it stand for one day to ferment to make crispy skin.

2. Stir lard, sugar, cooked tartary buckwheat powder and other auxiliary materials such as ham, sesame and rose sugar to make stuffing.

3. Roll the skin into a circle, wrap it with stuffing, press it in a wooden mold, and bake it in a furnace.

trait

Rectangular, beautiful and generous, golden in color, oily and sweet, soft and delicious, it is a kind of delicate cake with rich nutrition. The protein of buckwheat flour is higher than that of rice and glutinous rice, and it is rich in carbohydrates, vitamins and trace elements. Tartary buckwheat is more alkaline, and has the functions of invigorating stomach, reducing fire and lowering blood pressure. Regular consumption has an auxiliary therapeutic effect on pulmonary tuberculosis patients.