卵黄量の増減が食感と食味と生地性状に及ぼす影響

シフォニストの皆様

Chiffon21ユーザーにご案内したSnowcafeのレシピですが、実際はすべてグラム計量で原材料を管理しています。今回は卵黄量の増減が食感と食味と生地性状に及ぼす影響を検討してみました。

IMG_5521左:+25g、中央:基本卵黄量、右:-25g GABN2914左:卵黄量+25g、右:卵黄量-25g
 <考察>
生地の最終焼成容積は卵黄量に応じて、変化する。減量のケース(右)では、焼成後の冷却収縮による表面の陥没が顕著となる。
 <考察>
型抜き後の生地の高さは、左(卵黄量+25g)で高く、右(卵黄量-25g)で低い。また、香りに大差はなく、焼き色は左で濃く、右で薄い。さらに、手に持った時の柔らかさと軽さは、右よりも左で強度が出ず、極めて柔和です。なお、食感の柔らかさと軽さは、やや左でもっちり感が主張され、味わいは、左の方で味も風味もコクも増します。

次に、カットの断面を見てみましょう。

卵黄量+25g
IMG_5525
卵黄量-25g
IMG_5524
IMG_5530 IMG_5529
 卵黄量が増えただけ、味わいが増し、生地の高さも高く、見栄えが良いです。また、生地の色味も濃く焼き上がっています。さらに、焼き縮み部分の味も濃く、美味しさは増します。  生地量が減った分だけ、味わいにやや欠けます。また、生地の高さが出ないの見栄えが悪く、色味も薄い仕上がりになります。しかしながら、口溶けの軽さに関しては、卵黄量を減らす事でより軽い焼き上がりになります。

 

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