I love the nutrition and flavor of red sugar, so for today's cake, I replaced some of the white sugar with red sugar and added wheat germ.Wheat germ is the organ of wheat germination and growth, rich in vitamins E, B1 and protein, and has a very high nutritional value, arguably the most nutritious part of the entire wheat.Regular consumption of wheat germ can have many benefits such as skin health, beauty, antioxidants, delaying aging, preventing cardiovascular diseases, anti-tumor, enhancing muscle immunity, and protecting the brain, enhancing memory.In fact, the first time I ate wheat germ was when my diabetic father was searching for food.And then I fell in love with it myself.I used to prefer to use it for baking and boiling milk.It's the first time I've been beaten up for making a cake.Before roasting, because the grains of the wheat germ are larger, it was feared that the finished product would have a rough taste.After baking, there was a surprise! First of all, from the aroma, the wheat germ after baking, the aroma is very thick, bringing the original natural flavor of wheat to the whole cake; secondly, from the appearance, the cake is still very soft and elastic, after cutting, the organization is relatively slightly rough, but the whole is still relatively uniform; finally, from the taste, it is slightly different from the previous Chihuahua cake.The wheat germ absorbs the moisture from the cake, feels a little QQ, and is very chewy.The soft, moist body of the cake, interspersed with delicate, tough wheat germ, tastes delicious! The following quantity is suitable for an 18 cm diameter hollow model.

WHAT YOU NEED

Ingredients

Four eggs.
Three eggs.
65 grams of low-fat flour
23 grams of wheat germ
115 grams of milk
30 grams of fine sugar
Drops of lemon juice
30 grams of red sugar
30 grams of odorless liquid oil

How TO MADE Red sugar buds

Steps 1 to 4

1. Prepare all the ingredients, the low-fat flour is sifted two to three times in advance.

2. The sprouts are placed in a pan, preheated at 150 degrees Celsius in the middle of the oven, baked for about eight minutes, until a strong aroma is released, the color of the sprouts deepens, and then removed and cooled for backup;

3. Put the red sugar and clear water in a small container and stir until the red sugar dissolves;

4. The egg whites and egg yolks are placed separately in two clean, oil-free, water-free containers, which can be refrigerated first;

Steps 5 to 8

5. Add the odorless liquid oil to the butter and stir evenly;

6. Add red sugar water and stir until completely emulsified;

7. In the beginning, there are a lot of big bubbles.

8. As it is stirred slowly, the foam becomes thicker and thicker.

Steps 9 to 12

9. Until the finger crosses the razor, the traces left will not disappear;

10. Add the sifted low-fat flour, then add the wheat germ;

11. Mix the dry powder with the liquid and let stand for 15 to 20 minutes;

12. Take the chilled egg yolk out of the refrigerator and add a few drops of lemon juice.

Steps 13 to 16

13. Stir until the fish is coarse.

14. Add 1/3 of the sugar, and the egg whites are sent to a state of fine, dense foam with virtually no dripping;

15. Add one-third of the sugar, and send the egg whites to the boiler when the boiler is bent.

16. The last 1/3 of the sugar is added, and the egg whites are sent to the dry foam, i.e. the egg beater is lifted, and a small vertical triangle appears on the head of the egg;

Steps 17 to 20

17. Preheat the oven to 180 degrees.

18. Take one-third of the egg yolk and add it to the dough.

19. Cut with a knife or stir evenly;

20. The mixed cake paste is poured back into the scrubbing bowl;

Steps 21 to 24

21. Gently and quickly stir evenly with a scraper;

22. The cake paste is poured into the mold from a height and then the mold is shaken slightly on the table to create bubbles on the surface;

23. Place the mold in a preheated oven, lower layer, heat up and down, 170 to 175 degrees, bake for 35 to 40 minutes, until the surface of the cake is lightly struck by hand, producing a thumping sound.

24. Immediately after baking, remove from the oven, insert the glass bottle into the mold, and turn it upside down until it cools completely;

25. Unmoulded, cut and eaten.

26.

Handy cooking tips

　　"1. the wheat germ is cooked in advance to give it a fragrance, which can both reduce the firmness and increase the flavor; 2. the red sugar should be mixed in advance with clear water and stirred until the red sugar is completely melted, so as to avoid the appearance of large red sugar particles; 3. the egg yolk should be stirred to an emulsified state."Of course, if it's not emulsified, you can bake a cake.Only after emulsification, the quality of the baked cake is better; 4. when the egg yolk is mixed with the dry powder, it will be a little thin at first, don't worry, it will become thicker after a while; 5. when the egg yolk is mixed with the egg yolk, it should be sliced or stirred, avoid stirring the circle to avoid causing foaming; 6. the cake paste should be poured into the mold from above, and lightly shaken on the back of the table to remove the air bubbles in the cake; 7. the specific baking time should be adjusted according to the actual situation of each oven.The cake must be cooked thoroughly so that it does not shrink after baking.When the cake is baked, it makes a banging sound, and if it makes a banging sound, it means that it has not been baked; 8.If you're not in a hurry to eat, you can refrigerate it overnight after cooling, and then cut it out of the mold and eat it, it tastes better!