Recipes tagged "Goose egg yolk"
7 recipes found
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Egg yolk tofu
I have salted goose eggs and salted duck eggs at home, and I want to make egg yolk thousand-layer tofu. Unfortunately, the box of tofu I bought was too soft and couldn't hold on for long after cutting. When the tofu was all sliced, the tofu collapsed at the beginning. Without the sense of layering, it cannot be called Thousand Layer Tofu, but should be renamed Egg Yolk Tofu. Fortunately, the name is not important, just enjoy the taste and texture of this dish.
Hot dishes Home cooking -
Egg yolk tofu
Take the big goose eggs, remove the shells and get the yolks, stir-fry them with tofu, add a little salt, and don't need other condiments. It's a very delicious dish.
Hot dishes Home cooking -
Goose egg French sponge cake
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. . . .
Baking Cake flour -
Goose egg yolk sponge cake
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. . . .
Baking Cake flour -
Goose egg version of custard finger biscuits
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. . .
Baking Baking powder -
Goose egg chiffon cake
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?
Baking Cake flour -
Goose egg yolk sponge biscuits
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. . .
Baking Cake flour