Tiger cake roll
By VicentaLakin
TIED CAKE ROLLS ARE MY FAVORITE WHEN I WAS A CHILD, WITH A THICK LAYER OF "TIED" COVERED WITH SOFT CAKE AND SMOOTH CREAM. I'M GONNA KEEP IT TILL THE END, AND IF I TAKE A BITE, I CAN TASTE IT. THE FORMULA IS EASY TO SUCCEED, AND THE NEW GUY CAN DO IT, AND IT DOESN'T CRACK. DO IT. TIGER SKIN NEEDS A LOT OF YOLK, THE REST OF IT, YOU CAN MAKE DOUBLE-SKINNED MILK, PROTEIN SUGAR, PROTEIN COOKIES, ETC., SO IT WON'T BE WASTED
Recipe Recommendations
- eggs 3 only
- corn oil 35 grams
- milk 35 grams
- low-gluten flour 55 grams
- lemon juice few drops
- light cream 150 grams
- powdered sugar 15 grams
- egg yolk 10 teeth
- corn starch 15 grams
- sweetening
- baking
- half an hour
- ordinary
Steps for Tiger cake roll
1
Pour it into yolk, sugar powder, and send it to yolk and light. White
2
Passing corn starch, giving an electro-pumper a flat flow, can easily disappear
3
28* 28* square molds with oil sheet, scraping, light shock
4
It's six to eight minutes at the highest temperature
5
A mix of milk and corn oil
6
Separated from the three egg yolk, the yolk fell into the cake, evenly mixed
7
It's too low, it's too flat
8
The protein drops into lemon juice, three times with white sugar, and then goes to a little bend
9
Take a third of the protein cream, add it to the yolk paste, mix it evenly, dump all the cakes into the protein cream, mix it evenly, make it difficult to disappear
10
The cake fell into the mold and it was baked at 175 degrees for 20 minutes
11
Light cream and sugar. Clear texture
12
Out of the oven, buttoning the tiger's cortex and cake
13
Cake floors covered with thin cream, roll up, and with tiger cortex wrapped in cake