Goose egg version of custard finger biscuits

Overview

The last goose egg, the remaining half of the egg yolk. Originally, I planned to use Junzhi's egg yolk biscuits for it, but it had to be paired with an egg and 90 grams of flour, which was too much. Suddenly it occurred to me that Teacher Meng has a custard finger biscuit, which should also be a biscuit using egg yolk. When I found it, I found that it was a biscuit made with pure egg yolk. Although the amount of egg yolk in the recipe was slightly more than half a goose egg yolk, the proportional reduction was enough to get rid of the egg yolk without adding too many other ingredients. I immediately changed my plan and gave up the egg yolk biscuits from Junzhi and went for the goose egg custard finger biscuits. There is a little bit of almond flour in the recipe. The amount is too small. It seems a bit unworthy to open a whole bag of almond flour for it, so I simply replace it all with flour. It seems to work well. The batter is growing well and has round, chubby fingers. . .

Tags

• baking
• baking powder
• cake flour
• goose egg yolk
• milk powder
• powdered sugar

Ingredients

Steps

1. 1 Ingredients: 35 grams of goose egg yolk, 20 grams of powdered sugar, 30 grams of cake flour, 10 grams of milk powder, 1/4 tsp of baking powder

   

2. 2 Mix egg yolks and powdered sugar,

   

3. 3 Use a whisk to quickly whip the egg yolk into a thick, whitish paste.

   

4. 4 Mix flour, baking powder and milk powder, sift into egg yolk paste,

   

5. 5 Mix well in irregular directions.

   

6. 6 Put into a round mouth piping bag.

   

7. 7 Pipe into strips on baking sheet.

   

8. 8 Place in the oven, middle layer, heat up and down at 150 degrees, bake for about 20 minutes, turn off the heat, and simmer with residual heat for 10 minutes.

   

9. 9 Out of the oven

   

10. 10 Place on a drying rack to cool.