Goose egg chiffon cake

Overview

Goose egg chiffon is not a chiffon made into an oval shape, but a chiffon made from goose eggs. How do you usually eat goose eggs? I don’t know, but scrambled goose eggs are not as popular as scrambled eggs. Moreover, the goose eggs are too big, so it is difficult to eat them all at once if there are not many people. That day, I suddenly had a strange idea: Why are cakes made of eggs? What would it feel like to make a cake with goose eggs? Those few goose eggs were left like this. After cleaning up the banana apple, come and clean it up. Where are the big goose eggs? Goose eggs are really not that big. A goose egg weighs about 157 grams with its shell, which is almost as heavy as three eggs. I expected a bunch of egg whites to be left. However, the egg whites that were knocked out were only 65 grams, which is roughly equivalent to two egg whites, and should still be able to make a six-inch chiffon. And the egg yolk, the big, round, golden egg yolk, actually weighed 71 grams, and I was stunned. An egg yolk is only 15-20 grams. In the end, there was only more than half an egg yolk left. What was it used for? Think slowly. Following Junzhi's recipe, the egg white of goose eggs seems to be easier to beat, but will it be easy to defoam? This seems difficult to guess. It's just that the same amount of egg whites doesn't seem to be as big as the eggs when beaten? I mixed the batter, put it in the oven, and the result came out quickly. The cake is a little collapsed, is it because of the goose eggs? Or missed? Who knows, try it next time?

Tags

• baking
• cake flour
• corn oil
• goose egg white
• goose egg yolk
• white sugar
• milk

Ingredients

Steps

1. 1 Ingredients: 65 grams of goose egg white, 30 grams of goose egg yolk, 36 grams of white sugar, 35 grams of low-gluten flour, 16 grams of corn oil, 16 grams of milk

   

2. 2 Separate the egg whites and yolks from the goose eggs.

   

3. 3 Take 30 grams of egg yolk, add 12 grams of white sugar, and stir evenly.

   

4. 4 Add milk and oil,

   

5. 5 Mix well.

   

6. 6 Sift in low-gluten flour,

   

7. 7 Mix well in irregular directions.

   

8. 8 Beat the goose egg white into rough foam, add the remaining white sugar in three batches and beat,

   

9. 9 It becomes a nine-pointed state with a small curved hook.

   

10. 10 Take one-third of the egg white and add it to the egg yolk paste,

    

11. 11 Mix well.

    

12. 12 Pour back into the egg whites,

    

13. 13 Mix into a uniform batter.

    

14. 14 Pour into a six-inch removable bottom mold, level the surface and make big bubbles.

    

15. 15 Put it in the oven, middle and lower layers, heat up and down at 140 degrees, and bake for about 45 minutes.

    

16. 16 Immediately after taking it out of the oven, turn it upside down and let it cool.

    

17. 17 Turn over after cooling,

    

18. 18 Demold,

    

19. 19 Cut into cubes.