Goose egg French sponge cake
Overview
Twice, I used goose eggs to make chiffon. This third time, the last goose egg was used to make a sponge cake. Chiffon made of goose eggs tastes like sponge cake. So, what does a sponge cake made from goose eggs taste like? Muffin? Pound cake? Teacher Meng’s recipe, egg-breaking sponge. It must be an egg-separated sponge, because the yolk-to-white ratio of goose eggs is so different from that of eggs that it is difficult to imagine and compare the effects of whole-egg sponges. Separate egg sponges, the same amount of egg whites, the same amount of egg yolks, look at the goose eggs and eggs, what are the differences? The small paper cup, which has no hard support, can be enlarged after some sorting, and can be placed neatly into the silicone mold. Although the height is a little low, it doesn't matter. The effect is very good, the goose egg sponge hair is much better than expected. It looks pretty good. . . .
Tags
Ingredients
Steps
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Ingredients: 40 grams of goose egg yolk, 45 grams of fine sugar, 60 grams of goose protein, 30 grams of low-gluten flour, 20 grams of corn starch
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Separate goose egg white and yolk,
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Take 40 grams of egg yolk, add 15 grams of fine sugar,
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Mix well.
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Beat the egg whites into rough peaks, then add the remaining sugar in three batches and beat.
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It becomes a 9-distribution state with a small curved hook.
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Add one-third of the egg whites to the egg yolk paste and mix slightly.
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Add the remaining egg whites,
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Mix well.
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Sift low-gluten flour and cornstarch into the egg batter,
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Mix well with a rubber spatula.
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Pour into paper cups, 90% full.
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Put in the oven, middle layer, heat up and down at 180 degrees, and bake for about 20 minutes.
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The surface is golden brown and comes out of the oven.
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Remove from silicone mold and let cool.
