Goose Egg Yolk Sponge Biscuits

Name: Goose Egg Yolk Sponge Biscuits
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 30g Low-gluten flour; 40g Goose egg yolk; 24g milk; 15g Caster sugar

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

After the goose egg chiffon, more than half of the egg yolk is left.
Half of the egg yolk of the previous one became an egg yolk sponge cake. At that time, I had an idea and thought it was wonderful. It's just that fish and bear's paw can't be both, and you can't match the other. This idea, naturally, was left to the next half of the egg yolk.
It's actually very simple, just a simple change. The batter is piled together, and the cakes are baked out, squeezed into thin small circles, and the baked goods will be biscuits. The connotation of the cake, but the taste is crunchy. However, the weight of the goose egg makes this original crunchy round cake a bit more real.
However, it's not bad, full of the fragrance of goose egg yolk. . .

Ingredients

Goose Egg Yolk Sponge Biscuits

1. Ingredients: 30 grams of low-gluten flour, 24 grams of milk, 40 grams of goose egg yolk, 15 grams of fine sugar

2. Mix the egg yolk with caster sugar,

3. Beat with a whisk to form a thick, whitish paste.

4. Add 15 grams of milk,

5. Mix well.

6. Sift in the low-gluten flour several times, cut and mix evenly.

7. Add the remaining milk,

8. Mix well.

9. Put it into a piping bag and cut the mouth.

10. Extrude a circle about the size of a dollar coin in the baking pan,

11. Put it in the oven, the middle level, heat up and down at 160 degrees, bake for about 5-8 minutes, turn 120 degrees after the surface is colored, and bake about 10 times.

12. After being thoroughly baked, it is taken out of the oven, and immediately sealed and stored after cooling.

Tips:
The amount of sugar can be increased or decreased according to your taste.
When baking, the temperature should not be too high, so as to avoid the surface color is too dark and the inside cannot be completely baked.
Baked biscuits need to be sealed and preserved to maintain a crisp taste.