【brown Sugar Germ Chiffon】

Name: 【brown Sugar Germ Chiffon】
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 Egg white; 3 pcs yolk; 65g Low-gluten flour; 23g Wheat germ; 115g milk; 30g Caster sugar; A few drops Lemon juice; 30g brown sugar; 30g Odorless liquid oil

by Warm blue 0429

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

I like the nutrition and aroma of brown sugar, so for this cake I made today, I replaced part of the white sugar with brown sugar and added wheat germ.

Wheat germ is the organ for wheat germination and growth. It is rich in vitamin E, B1 and protein. It has very high nutritional value and can be said to be the highest nutritional value of the whole wheat.

Regular consumption of wheat germ can have many functions such as skin health, anti-oxidation, anti-aging, prevention of cardiovascular and cerebrovascular diseases, anti-tumor, strengthening the body's immunity, protecting the brain, and enhancing memory.

In fact, the first time I ate wheat germ, I discovered it accidentally while foraging for my diabetic dad. As a result, I fell in love with the taste. I used to use it to make Oubao and make milk. Used to make cakes, this is the first time.

Before roasting, because the grains of wheat germ are relatively large, I was worried that the taste of the finished product would be rough.

After baking, I found a surprise!

First of all, from the aroma, the wheat germ after baking has a very strong aroma, bringing the original natural taste of wheat to the whole cake;

Secondly, from the appearance, the cake is still very soft and springy. After cutting, the structure is relatively a bit rough, but the whole is relatively uniform;

Finally, in terms of taste, it is slightly different from the previous chiffon cakes. The wheat germ, which has absorbed the moisture of the cake, tastes a bit QQ, very chewy. The soft and moist cake body, mixed with slightly tough wheat germ, this taste is very wonderful and very good!

The following quantities are suitable for a hollow mold with a diameter of 18 cm. "

Ingredients

【brown Sugar Germ Chiffon】

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

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

3. Put the egg white and egg yolk into two clean oil-free and water-free containers. The egg white can be stored in the refrigerator first;

4. Add odorless liquid oil to the egg yolk and mix well;

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

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

7. With the slow whipping, the foam will become more dense;

8. The trace will not disappear until the scraper is swiped with your finger;

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

10. Mix the dry powder with the liquid and let stand for 15-20 minutes;

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

12. First, beat until the fisheyes are thickly foamed;

13. Add 1/3 of the sugar and beat the egg whites until the foam is almost non-drip;

14. Add 1/3 of the sugar and beat the egg whites until a big hook appears when you lift the whisk;

15. Add the last 1/3 of the sugar and beat the egg white to dry foaming, that is, lift the whisk, and a short, upright triangle appears on the egg beater;

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

17. Use a spatula to cut or stir evenly;

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

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

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

21. Put the mold into the preheated oven, lower the upper and lower heat, at 170~175 degrees, and bake for 35~40 minutes, until the surface of the cake is tapped with your hand and it makes a "pop" sound. After the baking is over, immediately take it out of the oven, insert the glass bottle into the mold, and buckle until it is completely cool;

22. Demould, cut into pieces and eat.

Tips:
1. The wheat germ is roasted in advance to make it fragrant, which can not only reduce the gluten, but also increase the aroma;

2. The brown sugar should be mixed with clean water in advance and stirred until the brown sugar is completely melted to avoid large brown sugar particles;

3. The egg yolk is best beaten until it is emulsified. Of course, you can bake a cake if it is not emulsified. Only after emulsification, the quality of the baked cake is better;

4. When the egg yolk paste is mixed with the dry powder, it will be a little thinner at first, don't worry, it will become thicker after being left for a while;

5. When mixing the egg white and egg yolk paste, use cutting or turning, and avoid stirring in a circular motion to avoid defoaming;

6. Pour the cake batter into the mold from a high place, and then gently shake the mold on the countertop in order to remove the big bubbles in the cake batter;

7. The specific baking time should be adjusted according to the actual situation of each oven. The cake must be baked thoroughly so that it will not shrink after it is out of the oven. The baked cake makes a "popping" sound when it is slapped, if it is a "rustling" sound, it is not cooked;

8. After the cake is baked, it should be out of the oven immediately to prevent it from shrinking. If you are not in a hurry to eat, you can refrigerate it overnight, then demould and cut into pieces for better flavor!