Wheat germ nut chiffon cake recipe

The recipe for wheat germ nut chiffon cake is actually very simple. I can share the fancy method with you today. Many girls love this dish very much in their lives. It is very refreshing and chewy, and can beautify the skin. You can add peppercorns and pepper powder according to your personal taste. It is best to simmer it on low heat for about an hour to let the flavor of the ingredients come out.

1. Weigh the ingredients and set aside.

2. Low flour and wheat germ.

3. Separate the egg yolk and egg white in a bowl without water or oil.

4. Add sugar to corn oil and stir well.

5. Add dried blueberries and nuts and stir.

6. Sift in low flour and stir until there is no dry powder.

7. Add egg yolks and stir into a dough of moderate hardness.

8. Add lemon juice to the egg white and mix well. When the egg whites become fish-eye bubbles, add one-third of sugar and beat;

9. When the egg whites are fine, add one-third of sugar and beat with a whisk;

10. When the egg whites become larger and have lines, add the remaining sugar and continue beating until they become stiff peaks.

11. At this time, you need to preheat the oven to 130 degrees for 5 minutes. Take one third of the meringue in two batches and add it to the egg yolk dough. This step requires patience and folding technique to mix evenly.

12. Finally, pour the egg yolk paste into the meringue and mix into a uniform batter.

13. Pour into the mold and shake it gently a few times to remove the bubbles. Place in oven at 130 degrees for 60 minutes. Then bake at 150 degrees for 30 minutes to color.

14. When the time is up, turn the mold upside down and wait for demoulding.

15. The whole house was filled with the aroma of nuts. The cake is delicate and soft, with occasional bits of nuts, giving it a different taste. Very nice and fragrant. So satisfying.

The taste of the wheat germ nut chiffon cake gives a shock to the taste buds at the first bite, making people unable to resist taking a second bite. This is the unique charm of this dish.