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Ingredients: 250 grams of whole buckwheat flour, 40 grams of cooked white sesame seeds, 3 eggs, 70 grams of zero-calorie sugar, 120 grams of corn oil, 1 teaspoon of aluminum-free baking powder, baking soda 1/4 scoop. -
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Crack the eggs into egg liquid. -
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Put the corn oil and egg liquid into a large basin, and add 70 grams of zero-calorie sugar. -
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Stir evenly with chopsticks. -
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Next, combine 200 grams of whole buckwheat flour and cooked white sesame seeds, add aluminum-free baking powder and baking soda. -
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And form a group. (If it is too dry and difficult to form a ball, remember not to add water, just add the egg liquid.) -
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Then, take the whole buckwheat flour dough, roll it into a ball, flatten it, and place it on a baking sheet lined with oil paper. -
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Finally, preheat the oven to 175 degrees and bake for 25 minutes. -
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Baked white sesame buckwheat peach cake.