Goose egg yolk sponge cake
Overview
A goose egg was used to make a 6-inch chiffon, with half the yolk left. How to solve it? At first I was thinking of biscuits, but I discovered egg yolk sponge cake. I haven’t made an egg yolk sponge cake yet, so let’s explore it with goose egg yolk first. Half a goose egg yolk, after deducting the loss, is still 37 grams, which is approximately equal to two egg yolks. It looks very thick and I don’t know what the resulting cake will feel like. I don’t know how big a cake can be made from these egg yolks. Why not just make it into small cupcakes, which can hold as many cups as you want. I used the smallest paper support, but there was no particularly suitable mold to hold it, so I used a silicone muffin mold to make do. I was worried it wouldn't grow taller, but the results weren't too disappointing. The batter was a little underfilled, and it didn't rise to the full cup, but it was still round and cute. . . .
Tags
Ingredients
Steps
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Ingredients: 37 grams of goose egg yolk, 30 grams of low-gluten flour, 24 grams of milk, 15 grams of white sugar
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Pour the egg yolks and sugar into a large bowl,
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Beat with a whisk until thick and white, and the dripping egg yolk paste will not disappear immediately.
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Add 15 grams of milk, mix well,
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Sift in the low-gluten flour in batches and mix well,
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Mix into a uniform batter.
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Add the remaining milk,
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Mix well.
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Pour into paper mold and place on baking sheet.
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Put in the oven, middle layer, heat up and down, 160 degrees, bake for about 15 minutes,
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The surface is golden brown and comes out of the oven.
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Unmold and let cool
