Tiger cake roll

By VicentaLakin

Tiger cake roll
Internal: Strawberry sauce appropriate or with preferred jam or fresh cream

Recipe Recommendations

  • egg yolk 500 grams
  • corn flour 75 grams
  • protein
  • low-gluten flour 200 grams
  • cream of tartar 1 teaspoon
  • fine sugar 200 grams
  • Orangeade 165 grams
  • salt 1 tsp
  • baking powder 1 teaspoon
  • salad oil 200 grams

Steps for Tiger cake roll

  • 1
    Producing tiger skins: mid-speed ejaculation of egg yolk with fine sugar for about 12-15 minutes
  • 2
    When you're done with the corn powder, it's soft and smooth
  • 3
    Put it in the white paper's grill and knock it in the oven. Bake
  • 4
    Just cool it out
  • 5
    Add salad oil and orange water to the steel basin
  • 6
    Once the protein is added to the tower powder, the salt is fast enough to add fine sugar, then the medium speed is up to 8-9 for distribution
  • 7
    Add a third of the protein to the paste, so it'll be fine
  • 8
    When you're in a white paper, wipe the surface with a razor, knock it in the oven, turn it 10 minutes to the fire and burn it 100°C for another 10 minutes
  • 9
    When you're out of the oven, you'll cool the cake and the tiger's skin and replace them with another white paper, tearing up the white paper stuck to the bottom and scrambling it on the bottom of the strawberry sauce and folding it up to about three to four centimeters
  • 10
    Step 10, when it's rolled with a roller stick, you can wrap it in a white paper

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