This low-sugar coarse cereal cake is soft and delicious, soft and sweet, and every bite is the natural fragrance of healthy coarse cereals.

It's really better than ordinary cake.

1. Pumpkin and millet cake

94g pumpkin rice paste, 2 egg whites, 2 egg yolks, 25g sugar, 30g low-gluten flour and corn starch 10g.

1. Beat pumpkin rice paste first, 2. Mix 94g rice paste and flour evenly, 3. Add the egg yolk and stir well. Beat egg whites, 5. Mix egg whites and egg yolk paste evenly, 6. Pour the batter into the mold, 7. Bake in the oven 150℃ for about 50 minutes.

2. Red jujube longan cake

2 egg whites of red dates, 2 egg yolks, 94g rice paste, 20g sugar, 30g low-gluten flour and corn starch 10g.

1. beat the red dates and rice paste first, 2. Mix 94g rice paste and flour evenly, 3. Add the egg yolk and stir well. Beat egg whites, 5. Mix egg whites and egg yolk paste evenly, 6. Pour the batter into the mold, 7. Bake in the oven 150℃ for about 50 minutes.

3. Black rice biscuit

Black rice, egg white, 2 egg yolks, 2 rice pastes, 94g sugar, 25g low-gluten flour, 30g corn starch, 10g,

1. Put the black rice paste first, 2. Mix 94g rice paste and flour evenly, 3. Add the egg yolk and stir well. Beat egg whites, 5. Mix egg whites and egg yolk paste evenly, 6. Pour the batter into the mold, 7. Bake in the oven 150℃ for about 50 minutes.

4. Yam oatmeal cake

Yam egg white, 2 egg yolks, 2 rice pastes, 94g sugar, 25g low-gluten flour, 30g corn starch 10g,

1. Beat yam rice paste first, 2. Mix 94g rice paste and flour evenly, 3. Add the egg yolk and stir well. Beat egg whites, 5. Mix egg whites and egg yolk paste evenly, 6. Pour the batter into the mold, 7. Bake in the oven 150℃ for about 50 minutes.