[brown sugar germ Qi Feng](hong tang pei ya qi feng )

[brown sugar germ Qi Feng]

Introduction:

"I like the nutrition and aroma of brown sugar, so in today's cake, I used brown sugar instead of part of white sugar and added wheat germ. Wheat germ is the organ of wheat germination and growth, which is rich in vitamin E, B1 and protein. It has very high nutritional value and can be said to be the highest nutritional value part of the whole wheat. Regular consumption of wheat germ can improve skin beauty, anti-oxidation, anti-aging, prevent cardiovascular and cerebrovascular diseases, anti-tumor, enhance body immunity, protect brain and enhance memory. In fact, I was the first to eat wheat germ when I was looking for food for my diabetic dad. And then I fell in love with it. I used to like to use it to make European bread and soak milk. It's the first time it's been used to make cakes. Before baking, because the grain size of wheat germ is relatively large, I was worried about whether the taste of the finished product would be rough. After baking, I found a surprise! First, from the aroma, the roasted wheat germ has a very strong aroma, which brings the original natural flavor of wheat to the whole cake; second, from the appearance, the cake is still very soft and elastic, after cutting, the organization is relatively rough, but the overall is more uniform; finally, from the taste, it is slightly different from the previous Qifeng cake. Absorbed the wheat germ of cake moisture, eat some QQ feeling, very chewy. Soft and moist cake body, mixed with slightly tough wheat germ, this taste is wonderful! The following amount is suitable for a hollow die with a diameter of 18 cm. "

Production steps:

Step 1: prepare all the ingredients and sift the low gluten flour 2-3 times in advance. Put the wheat germ into the baking pan, preheat the middle layer of the oven at 150 ℃ and bake for about 8 minutes until the strong aroma comes out and the color of the germ turns dark. Take it out and cool it for standby;

Step 2: put brown sugar and water into a small container and stir until brown sugar dissolves;

Step 3: put the egg white and yolk into two clean oil-free and water-free containers respectively, and the egg white can be refrigerated in the refrigerator first;

Step 4: add tasteless liquid oil into the egg yolk and stir evenly;

Step 5: add brown sugar water and stir until it is completely emulsified;

Sixth step: from the beginning, there will be many big bubbles.

The seventh step: with the gradual beating, the bubbles will become more dense.

Step 8: until you scratch the scraper with your fingers, the marks will not disappear;

Step 9: add sifted low gluten flour, and then add wheat germ;

Step 10: mix the dry powder with the liquid and let it stand for 15-20 minutes;

Step 11: take out the frozen egg white from the refrigerator and drop in a few drops of lemon juice;

Step 12: stir until the fish eyes are thick and bubbly;

The thirteenth step: add 1/3 sugar to the egg whites until the fine foam is not dropping.

Step 14: add 1 / 3 sugar again, whisk the egg white until the big hook appears;

Step 15: add the last 1 / 3 sugar, beat the egg white to dry foaming, that is, lift up the beater, and there are short vertical triangles on the beater head;

Step 16: preheat the oven 180 degrees. Beat the egg white, take 1 / 3 of the amount, add to the yolk paste;

Step 17: cut and mix with scraper or turn and mix evenly;

Step 18: pour the mixed cake paste back into the egg white bowl again;

Step 19: stir gently and quickly with a scraper;

Step 20: pour the cake paste into the mold from a high place, and then gently shake the mold on the table to shake out the big bubbles on the surface;

Step 21: put the mold into the preheated oven, lower layer, up and down the fire, 170 ~ 175 degrees, bake for 35 ~ 40 minutes, until you tap the cake surface with your hand and make a "bang bang" sound. After baking, immediately put out the oven, insert the glass bottle into the mold, and turn it upside down until it is completely cool;

Step 22: demould and cut into pieces.

Materials required:

Egg white: 4

Yolks: 3

Low gluten flour: 65g

Wheat germ: 23g

Milk: 115g

Fine granulated sugar: 30g

Lemon juice: a few drops

Brown sugar: 30g

Odorless liquid oil: 30g

Note: 1. Baking wheat germ in advance can reduce gluten and increase aroma; 2. Brown sugar should be mixed with water in advance to melt all brown sugar to avoid large brown sugar particles; 3. Egg yolk should be stirred to emulsifying state. Of course, if it is not emulsified, you can bake the cake. Only after emulsification, the quality of baked cake is better; 4. When egg yolk paste is mixed with dry powder, it will be a little thin at the beginning, don't worry, it will become thicker after a while; 5. When egg white and egg yolk paste are mixed, it should be cut and mixed or turned over, and it should not be stirred in circles, so as to avoid defoaming; 6. Pour the cake paste into the mold from a high place, and shake it gently on the table 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 won't retract when it comes out of the oven. When the cake is baked, it will sound like "bang bang". If it's "rustle", it's not baked. 8. When the cake is baked, it should be out of the oven immediately to prevent it from retracting. If you are not in a hurry to eat, you can refrigerate overnight after cooling thoroughly, then demould and cut into pieces for better flavor!

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: other

Chinese PinYin : Hong Tang Pei Ya Qi Feng