Tiger Skin Cake Roll
1.
Prepare materials.
2.
Make the tiger skin first: beat the egg yolks into the basin and add sugar.
3.
Jiuyang powder bake is preheated at 200°C for 10 minutes.
4.
Whisk the egg yolks until thick.
5.
Sift in cornstarch.
6.
Put it into a baking pan covered with tarp. (I used a 20*25 baking pan)
7.
Put it into the oven and bake at 200 degrees for 4 minutes.
8.
After being out of the oven, buckle it upside down on a piece of clean greased paper, and remove the tarp.
9.
To make cake rolls: separate the egg white protein.
10.
Add vanilla extract to the egg yolk, add corn oil and water.
11.
Fully emulsify evenly.
12.
Sift in low-gluten flour.
13.
Stir it evenly in a straight shape to avoid ribs.
14.
Add sugar into the egg whites in three times and beat them until foaming, as shown in the figure.
15.
Take one-third of the egg whites into the egg yolk paste and mix them evenly.
16.
Pour back into the cake bowl and continue to mix irregularly.
17.
Mix the cake batter evenly.
18.
Pour into the baking dish and scrape flat.
19.
Put it into the preheated Joyoung oven and bake at 170°C for 14 minutes.
20.
The cake roll is ready. The color of Joyoung powder is very even.
21.
Add sugar to the whipped cream and beat until 9 minutes.
22.
The cake roll is smeared with cream.
23.
Roll it up with oiled paper and put it in the refrigerator for 30 minutes.
Tips:
1. Don't over-spend the egg whites to prevent cracking.
2. If you don't like butter, you can also replace it with jam or salad.
3. The tiger skin and cake rolls in the recipe are very small, double if you want to make more.
