Red sugar embryos

I love red sugar nutrition and aroma, so this cake I made today, I replaced it with red sugar, and I added wheat embryos. Wheat embryos are organs of wheat hair and growth, rich in vitamin E, B1 and proteins, with a very high nutritional value, which can be described as the highest nutritional value in the whole wheat. Frequently eating wheat embryos can produce many effects, such as physical beauty, resistance to oxidation, slow ageing, prevention of cardiovascular disease, anti-tumours, increased immunity of the body, and protection of the brain and memory. It's actually the first time I've eaten a seed of wheat that I didn't mean to find in my diabetic dad. And then I fell in love with the smell. I used to prefer it as an oasis, milk. For making cake, it's the first time. Before the roasting, there was a fear that the taste of the finished product would be rougher because of the larger particles of wheat embryos. When it's done, there's a surprise. First of all, it's from the scent, it's from the baking, it's from the baking, it's very fragrance, it's from the whole cake, it's from the raw, natural smell of wheat; secondly, it's from the skin, it's soft, it's soft, it's open, the tissue is relatively rough, but it's more even; finally, it's from the mouth, it's slightly different from the past. The seed of wheat that absorbs the water from the cake, it tastes like QQQ, and it's chewy. The soft, wet cake, mixed with a tiny, tenuous seed of wheat. That's a good taste! The following amount is suitable for an 18 cm diameter neutral model。