Tiger cake roll
By VicentaLakin
Recipe Recommendations
- eggs of 4
- low powder 55g
- corn oil 40g
- milk 50g
- powdered sugar 40g
- lemon juice few drops
- egg yolk of 6
- corn starch 15g
- white sugar 30g
- light cream 130g
- cocoa powder 2g
- milk fragrance
- roast
- an hour
- ordinary
Steps for Tiger cake roll
1
Eggregation: Combination of corn oil and milk to lactation。
2
SIFT IN LOW-BANDED FLOUR, WITH HAND-DRAWING Z, ETC. AS LONG AS YOU DON'T DRAW CIRCLES TO MIX IT, YOU DON'T HAVE TO STRETCH THE FLOUR. THE MIXED FACE IS SLIGHTLY DRY AND HAS NO LIQUIDITY。
3
SEPARATED FROM EGG YOLK, THE EGG CLEANS UP WATER-FREE AND OIL-FREE BASINS, THE YOLK GOES INTO THE PASTE AND IS EVENLY MIXED BY DRAWING Z。
4
A few drops of lemon juice were added to the egg purifier, and the first white sugar was added to the fish eyebrow state at a medium high speed, with a slightly thick, dense little bubble on the surface and a second fine sugar. When the texture shows up, the third fine sugar is added, which is then replaced by a low-speed bump and a large bubble。
5
Slap the egg in the protein, raise the egg, and the protein cream is a bending hook。
6
Take a third of the punched protein cream into the yolk paste. Can't see white protein on it. Add two thirds of the protein, mix it evenly, and pour all the mixed paste into the protein basin. Smuggle evenly
7
The pasta is pouring into the pre-painted grill。
8
The paste is slightly mobile and is covered with a razor or a razor. Then it's roughly flat, and if the paste is thinner, it's smooth automatically. 165 degrees preheat oven。
9
PUT IT IN THE PREHEATED ACA OVEN. MID-LEVEL, 165 DEGREES 25 MINUTES OR SO。
10
The ovens are stunned twice on the stage at the end of the stove so that the internal heat is released. Pick up the oil paper, heat it up on the grill and tear up the oil paper wrapped around the cake roll. When the buttons were rewinded, a sheet of oil paper was placed on the grilled web to cool off the surface。
11
Tiger-skin production: one out of six egg yolks added to fine sugar. Hit the egghead low and spread the yolk, sugar. Hit the egg yolk with a medium speed to lighten up, slightly dense. This process may take longer, and then we're going to have a low-speed break, and we're going to have to do it when we're going to have a little bit of fat in the cortex, because it's gonna be harder to do it, probably for a little longer, and we're going to have to sit in warm water, like 40 degrees。
12
It is important that yolk be put in place, that the yellow is thicker, lighter, thicker, and that the yolk paste, which brings up the drop of the egg, does not disappear in a short time。
13
Scan corn starch. When it's done, watch it when you're shaking, don't draw rings, prevent bubbles, and go into the oven。
14
Inverted into the oven, wipe the surroundings with a razor, note that the thickness of the four sides is even and as well paved as possible. The grill is lifted, the table is hit twice, the bubble is blown, and the preheat oven is 200 degrees。
15
PUT IT IN THE PREHEATED ACA OVEN. TEMPERATURE 200 DEGREES, MID-LEVEL, 5-8 MINUTES UP AND DOWN. WATCH OUT FOR COLOR SATISFACTION。
16
Smash it, pick it up and dry it on the Internet because it's thin, and it'll be fine soon。
17
Light cream: The cream is added to the white sugar, which is now hot, and is colded in the freezer room for more than 24 hours before being used for distribution. It's better to sit on ice water or a bag of ice。
18
Beating up to four distributions, adding cocoa powder, mixing it with the egg head, and the cocoa powder melts into cream to prevent it from being splattered. Send to hard。
19
Light cream state。
20
Now deal with the cake embryo, like a slash, and it'll look better。
21
Put on the cream. Remember, leave some cream for the exterior skin. Rolls a piece of oil paper with a cane, picks it up, rolls it forward, rolls it to the end and blocks it in front of the cake roll. The other hand held the front end of the lower layer of oil paper, sorted out the shape of the cake roll。
22
Fix the thin and hard parts with a knife。
23
The skin of the tiger is coated with pre-set cream, and the pre-set cake roll is removed from the cortex and the oil roll is fixed for 10 minutes。
24
Get two of them。
25
Now you can cut the pieces。
26
Other tastes, cocoa or tea can be used to make cake rolls, and the middle packagings can be adjusted to suit their own preferences. Tea, cocoa, potatoes, etc. You can make angel cakes with the remaining protein。