Goose egg yolk sponge biscuits
Overview
After the goose egg hurricane, more than half of the egg yolk is left. Half of the egg yolk from the previous one turned into an egg yolk sponge cake. At that time, I had an idea, which I thought was brilliant. It’s just that you can’t have your cake and eat it too, and if you take one thing into account, you can’t achieve the other. This idea, naturally, was left to the next half of the yolk. It's actually very simple, just a simple change. When the batter is piled together, a cake is baked, and when it is squeezed into thin circles, a biscuit is baked. It has the connotation of cake but has a crunchy texture. However, the thickness of the goose egg makes the originally crispy round cake a little more solid. However, it's not bad. It's filled with the scent of goose egg yolk. . .
Tags
Ingredients
Steps
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Ingredients: 30g low-gluten flour, 24g milk, 40g goose egg yolk, 15g fine sugar
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Mix egg yolks and caster sugar,
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Beat with a whisk to form a thick whitish paste.
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Add 15 grams of milk,
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Mix well.
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Sift in the low-gluten flour several times and mix evenly.
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Add the remaining milk,
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Mix well.
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Put into piping bag and cut.
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Press out a circle about the size of a dollar coin in the baking pan,
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Place in the oven, middle layer, heat up and down at 160 degrees, bake for about 5-8 minutes, turn to 120 degrees after the surface is colored, bake for about 10 minutes,
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Take it out of the oven after baking, seal and store immediately after cooling.
