【Brown Sugar Germ Chiffon】

Overview

I like the nutrition and aroma of brown sugar, so for the cake I made today, I replaced part of the white sugar with brown sugar and added wheat germ. Wheat germ is the organ of wheat germination and growth. It is rich in vitamin E, B1 and protein and has very high nutritional value. It can be said to be the part with the highest nutritional value in the entire wheat. Regular consumption of wheat germ can have many effects such as skin health and beautification, antioxidant, delaying aging, preventing cardiovascular and cerebrovascular diseases, anti-tumor, enhancing the body's immunity, protecting the brain, and enhancing memory. In fact, the first time I ate wheat germ was when I was foraging for food for my diabetic father. As a result, I fell in love with the taste. I used to prefer using it to make European buns and soak milk. This is the first time I have used it to make cakes. Before baking, I was worried that the texture of the finished product would be rough because the wheat germ particles are relatively large. After baking, I found a surprise! First of all, in terms of aroma, the wheat germ after baking has a very rich aroma, which brings the original natural taste of wheat to the entire cake; secondly, in terms of appearance, the cake is still very soft and elastic. After cutting, the texture is relatively rough, but the overall structure is relatively uniform; finally, in terms of taste, it is slightly different from the previous chiffon cake. The wheat germ that has absorbed the moisture of the cake tastes a bit chewy and chewy. The soft and moist cake body is mixed with the slightly tough wheat germ. This taste is very delicious and goes well with it! The following quantities are suitable for a hollow mold with a diameter of 18cm.

Tags

• baking
• children
• cake
• afternoon tea
• chiffon cake
• brown sugar
• egg white
• egg yolk
• low gluten flour
• odorless liquid oil
• wheat germ
• fine sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Prepare all the ingredients and sift the low-gluten flour 2 to 3 times in advance. Put the wheat germ into a baking pan, preheat the middle shelf of the oven at 150 degrees, and bake for about 8 minutes, until a strong aroma comes out and the color of the germ becomes darker. Take it out and let it cool for later use;

   

2. 2 Put brown sugar and water into a small container and stir until the brown sugar dissolves;

   

3. 3 Put the egg whites and egg yolks into two clean oil-free and water-free containers respectively. The egg whites can be placed in the refrigerator first;

   

4. 4 Add odorless liquid oil to the egg yolks and stir evenly;

   

5. 5 Add brown sugar water and beat until completely emulsified;

   

6. 6 At the beginning, there will be many big bubbles;

   

7. 7 As you beat slowly, the foam will become denser;

   

8. 8 The traces left behind will not disappear until you run the scraper with your finger;

   

9. 9 Add sifted low-gluten flour, then add wheat germ;

   

10. 10 Mix the dry powder and liquid evenly and let it sit for 15 to 20 minutes;

    

11. 11 .Take out the chilled egg whites from the refrigerator and add a few drops of lemon juice;

    

12. 12 First, beat until the fish eyes become thick;

    

13. 13 Add 1/3 of the sugar and beat the egg whites until a fine foam almost stops dripping;

    

14. 14 Add 1/3 of the sugar and beat the egg white until a big hook appears when lifting the egg beater;

    

15. 15 Add the last 1/3 of the sugar and beat the egg whites until they become dry peaks. Lift the egg beater and a short, upright triangle will appear on the egg beater head;

    

16. 16 Preheat the oven to 180 degrees. Take 1/3 of the beaten egg white and add it to the egg yolk paste;

    

17. 17 Use a spatula to cut and mix or stir evenly;

    

18. 18 Pour the mixed cake batter back into the egg white basin again;

    

19. 19 Use a spatula to gently and quickly stir evenly;

    

20. 20 Pour the cake batter into the mold from a high place, and then shake the mold lightly on the countertop a few times to knock out the large bubbles on the surface;

    

21. 21 Put the mold into the preheated oven, lower the layer, turn the heat up and down, 170~175 degrees, and bake for 35~40 minutes, until the surface of the cake makes a "pop" sound when you tap the surface of the cake with your hand. After baking, take it out of the oven immediately, insert a glass bottle into the mold, and invert it until it is completely cool;

    

22. 22 Unmold and cut into pieces for serving.