Tiger cake roll
By VicentaLakin
Tiger skin is two cake rolls, mixed together, one layer of rich material
Recipe Recommendations
- egg yolk three
- sugar 30 grams
- corn starch 10 grams
- vanilla extract few drops
- eggs of 2
- water 25 grams
- oil 25 grams
- baking powder 2 grams
- low-gluten flour 40 grams
- light cream 60 grams
- milk fragrance
- roast
- an hour
- simple
Steps for Tiger cake roll
1
All the food
2
Add sugar to the yolk
3
The yolk gets white and it gets bigger
4
Corn starch sifted into yolk. Smuggle evenly
5
Down into an eight-inch square dish, flatten
6
The oven is preheated. Two hundred degrees, five minutes, and you'll have a pretty tiger skin
7
When the tiger skins are ready, they'll cool off and start making twilight cakes
8
The protein hits the fish eyebrush, goes into the powder, a third of the sugar, continues to pass
9
The sugar has to be added three times. The protein's going to pass
10
The protein goes into a wet one three times, and the eggmaker pulls out a little triangle with hooks
11
Put sugar in the yolk, mix it, don't break it, just keep it even
12
Water in the mixed yolk. Oil. Keep it even
13
Sifted low powder in yolk, mixed to no particles
14
Take a third of the protein and mix it evenly in the yolk, and pour the mixed egg fluid back into the protein
15
The egg drops into the oven, the surfaces flatten, a few pushes, a big bubble
16
The oven is preheated, 160 degrees, 15 minutes
17
I'll put the warm wind on the side
18
It'll lighten the cream when it's cold. It'll hit the trail with sugar, but it won't disappear
19
THE CAKE IS SO COLD THAT IT CAN START CURLING UP, THE SIDE OF THE TIGER'S SKIN IS DOWN, A THIN LAYER OF CREAM IS PUT ON IT, A THICKER LAYER OF CREAM ON THE WIND WHEN IT'S COVERED
20
At the beginning of the cake roll, cut. Don't cut it. It'll roll better
21
Rolled cake rolls, wrapped in paper, 30 minutes in the fridge
22
It's ready
23
It can be the shape you want