Buckwheat scones

Overview

This cake is made for my father-in-law who has diabetes. There is no added sugar, only a little salt, buckwheat flour, and a little lard. It is healthy. The outer shell is crispy and the inside is soft. It can be eaten as a snack. Because I made it randomly at the time, I didn't deliberately write down the recipe. I can only write down the dosage based on my memory. Please understand.

Tags

• staple food
• baking
• home cooking
• children
• fast food
• buckwheat flour
• egg
• lard
• sesame oil
• salt

Ingredients

Steps

1. 1 Knead buckwheat flour with eggs, lard and a little water into a hard dough and let it rise for half an hour.

   

2. 2 Shape into long strips and divide into small portions.

   

3. 3 Roll out into a long shape and brush with a thin layer of oil.

   

4. 4 Roll up.

   

5. 5 Flatten and then roll up. Repeat this three times.

   

6. 6 Cut the rolled into long strips into two halves.

   

7. 7 Arrange into baking pan. Some of them were brushed with water and dipped in some white sesame seeds.

   

8. 8 minutes, about 25 minutes.