Goose Egg French Sponge Cupcakes

“Twice, the goose egg was used as a chiffon. This third one, the last one, was used as a sponge cake.Goose eggs are chiffon and taste like sponge cake.So, what does a sponge cake made of goose eggs taste like?Muffin?Pound cake?

Teacher Meng’s prescription, divide egg sponge.It has to be a split egg sponge, because the yellow and white ratio of goose eggs is so different from that of eggs that it’s hard to imagine, and it’s hard to compare the effect of a whole egg sponge.Divide egg sponge, the egg white of same quantity, the yolk of same quantity, see goose egg and egg, what kind of difference can you have?

Small paper cup, this can not find a hard to hold the small paper cup, after some arrangement can even increase the bottom area, no problem in the post into the silicone mold, although the height is a little low, but it doesn’t matter.

The effect is very good, goose egg sponge rise is much better than the imagination.It looks good.”

How to make goose egg French sponge cupcakes?

Step 1.

Ingredients: 40 grams of goose yolk, 45 grams of fine granulated sugar, 60 grams of goose egg white, 30 grams of low gluten flour, 20 grams of corn starch.

Step 2.

Goose egg separation egg white yolk.

Step 3.

Take 40 grams of egg yolks and add 15 grams of granulated sugar.

Step 4.

Mix well.

Step 5.

Beat the egg whites until frothy and add the remaining sugar in three separate whisks.

Step 6.

Become a 9 distribution status with a small curved hook.

Step 7.

Take a third of the egg whites and mix them slightly.

Step 8.

Add the rest of the egg whites.

Step 9.

Mix well.

Step 10.

Sift the gluten flour and corn starch into the batter.

Step 11.

Mix well with a rubber spatula.

Step 12.

Pour into paper cup and fill to 9.

Step 13.

Bake in the oven for about 20 minutes.

Step 14.

Golden on top, out of the oven.

Step 15.

Remove from the silicone mold and let cool.

Cooking techniques

When mixing egg yolk and white, should not delimit circle to agitate, in order to prevent defoaming.

When you mix the batter, you should scrape up the bottom and turn it over to prevent the batter from foaming and causing the cake to rise.