做蛋糕，雞蛋大小重要嗎？戚風蛋糕篇 Is the size of egg really matter for chiffon cake

今天主要來看一下雞蛋大小有沒有影響。一般我做蛋糕都用小雞蛋，但是大部分家庭用的是大雞蛋，甚至特大號雞蛋，所以很多人都會問我怎樣調整。曾經聽大師說過，做戚風就連蛋白和蛋黃都各別有確切的分量，不是用雞蛋大小來衡量的。我聽進去了，一般面對不同大小的雞蛋，我都會調整配方。這次這樣操作，結果還真的出乎預料。
Today, I mainly look at whether the size of the egg has any effect. Usually I use small eggs for baking, but most households use large or even extra large eggs, so many people ask me how to adjust it. I once heard the master say that when making chiffon, even the egg white and egg yolk have exact weights, do not follow the size of the egg. I've learned it, and I generally adjust the recipe when faced with eggs of different sizes. This time, the result was really unexpected.