Tiger roll

By VicentaLakin

Tiger roll

Recipe Recommendations

  • low powder 50 grams
  • corn flour 15 grams
  • eggs of 5
  • light cream 90ml
  • milk 30ML
  • fine sugar 30 grams
  • corn oil 20 grams
  • Nestle Guozhen 60 grams
  • lemon juice 2ML

Steps for Tiger roll

  • 1
    First make a twilight cake, separate the protein from the yolk, leave four yolk, first beat the yolk to thicker color, and then score three times with oil, then evenly mix the milk with 40 grams of fruit, and then sift in low powder into non-particle paste
  • 2
    Protein in a water-free and oil-free basin, and an egg-beater with no water and no oil, with salt and lemon juice (with half a bottle of lemon juice) hitting at a low speed until the bubble starts to add a third of 25 grams of sugar, with the remaining sugar split twice into a hard hair bubble (like a figure of about 7-10 minutes)
  • 3
    Take a third of the protein and put it in the mixed paste
  • 4
    I'm going to put a good paste in a baker with a good oilpaper and shake it out of the air. Put 200 degrees and 5 minutes of fire on the middle floor
  • 5
    Make it cool on the shelf
  • 6
    Four egg yolks added to 20 grams of fruit, and two minutes of muscularity added to corn powder
  • 7
    We'll flatten all the egg fluids on a board of oilpapers for about 230, 5 minutes, looking at our own oven
  • 8
    When you're cold, you put your skin on the new oil sheet, and you tear it off and you put a thin layer of cream on it
  • 9
    Cut off some of the baked twilight cakes
  • 10
    Roll it up and wrap it up in two sides (like super-sized candy) and put it in a freezer for 30 minutes。
  • 11
    Light cream and 10 grams of sugar. I'll put cream in the freezer first. I'll freeze a bottle of water with thin ice first

    • Recipe Categories

    Recipe recommendation