Today, I'm in a good mood to bake again after a long hazy and humid week. I had bought a packet of buckwheat flour from Coldstorage and had been sitting in the kitchen cabinet for months. I had read from blogs and bakery books which described that this flour give a nice nutty taste and flavor to bakes. Check out here if you like to learn more about buckwheat flour.
However we are not used to the taste of this gluten free flour. The cake has a bitter nutty taste. After my son first bite of the cake, he commented that I baked a 'burnt cake'. :0 Aiyo...yo! I have to explain to him that the taste came from the buckwheat flour. The flour may appear very fine but the texture of the cake turned out to be rough, each bite you can feel that there are small bit of grain in it.
Recipe
Ingredients
3 egg yolk
40g honey
25g veg oil
1/4tsp salt
55g milk
70g buckwheat flour (sifted)
3 egg white
65g caster sugar
1/4tsp cream of tartar
Steps:
1. Preheat oven to 175C.
2. Mix milk, oil, salt and honey together, set aside.
3. Use a hand whisk, whisk the egg yolk.
4. Add in the honey mixture and flour together.
5. Whisk until well combined.
6. Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
7. Gradually add in the sugar and whisk till stiff peaks form.
8. Fold in 1/4 of the meringue into the egg yolk batter until combined.
9. Then fold in the rest of the meringue lightly in 3 portions until well combined.
10.Pour batter into a 20cm tube pan.
11.Put into a preheated oven and bake for 35-40mins.
12.Remove from oven, invert cake onto table until completely cool.
13.Remove from pan and serve.
Note: For those who like to try out this recipe, I suggested that you can add 1tsp of vanilla paste to enhance the taste or replace 1/2 portion of the buckwheat flour with cake flour.
I totally agree with the grittiness of the flour.
ReplyDeleteI have one pack opened and just 20%used. Am looking for more recipes to use it up.
so cretive... this flour only can get from organic shop?
ReplyDeleteI've not tried baking with buckwheat flour. Anyway, the chiffon turned out good-looking.
ReplyDeletewah.. nice your chiffon cake, i like it..
ReplyDeletenice your chiffon, i like it..
ReplyDeleteWhat an interesting chiffon! How is the texture of this cake? Is it as soft as the usual chiffon?
ReplyDeleteI am curious on the taste of chiffon with buckwheat flour.
ReplyDeleteHi Wendyywy,
ReplyDeleteI planned to bake buckwheat bread and cookies but now I had to think twice. My family and incurring myself don't like the texture and the taste of buckwheat. Now I don't know what to do with the rest of the flour.????? :(
Hi Busygran and Jess,
ReplyDeleteBuckwheat flour don't taste as pleasant as other wheat flour.
Hi Joceline Lor and Am(Flora Heights),
ReplyDeleteThanks for your nice words. :)
Hi Zoe,
ReplyDeleteThe cake is soft like the usual chiffon cake with grains of buckwheat. I had try other wheat flour but this buckwheat flour taste very unusual.
You always daring to try new thing, not like me I only dare to choose the one that I familiar with and thanks for sharing it with us. :)
ReplyDeleteI have never baked with buckwheat flour. But ur chiffon looks great! i am having problems with my chiffons. The tops cracks and are always denser than the rest of the cake. I was wondering if u could help. Thanks in advance!
ReplyDeleteHi Crustabakes,
ReplyDeleteIt fine to have crack on the surface of the chiffon cake, sometime mine also have crack. The reason is because the egg yolk batter is too thick. You can add in some liquid when you find that the egg yolk batter is too thick to mix with a hand whisk.
If the surface is dense that mean that your chiffon cake is not well bake. The surface should be browned, dry and smooth when touched.
Hi DG,
ReplyDeleteThanks, sometime I have to finish up my daring bakes all by myself just like this one. :(
Hi
ReplyDeleteThanks for the response. I shall experiment more with your advise. Thankss!
First time see this type of flour... Looking forward to your buckwheat bakes! :)
ReplyDeleteHi Hanushi,
ReplyDeleteThanks, happy baking . :)
Hi!
ReplyDeleteI just made red bean chiffon cake from your blog. i have taken the liberty to link u up in my blog. i hope you dont mind. Pls feel free to notify me if you are not comfortable with it, i will gladly take it down. Once again, thanks so much for answering my question earlier!
Hi Crustabakes,
ReplyDeleteThanks for linking up my blog. Happy baking. :)
Hi Happy Flour,
ReplyDeleteYou must try Alice Medrich's cookie recipes using Buckwheat Flour, eg. Nibbly Buckwheat Butter Cookies. They taste amazing, very nutty and not at all bitter. Quite similar taste to ground hazelnut. And the taste gets better after a day or two. Buckwheat flour is great in pancakes too. Just remember not to use it in fine textured cakes and you will love the taste.
Rgds, Dorie
Hi Dorie,
ReplyDeleteThanks so much for sharing, I will look it up and give it a try. :)
Using raw buckwheat flour might alleviate the grittiness issue and result in a lighter taste and finer texture. Grinding your own from buckwheat groats is really easy. In fact, I like to sprout my buckwheat and dehydrate first for better bioavailability. Then I grind in my NutriBullet.
ReplyDeleteMost buckwheat flours (including the one pictured) include the hull which makes for heavier end product w/ more grittiness and slightly bitter taste.
Unfortunately or fortunately (depending which way I look at it), my health condition doing much better on a sugar-free diet now so honey, sugar or any sweeteners are out of the question or else I’d be experimenting right now.
So testy and spice this item . Liked and appreciate this blog .
ReplyDelete