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The method of tiger skin cake roll

1, [tiger skin cake roll] Tiger skin roll ingredients: 9 egg yolks, 50 grams of fine sugar, 35 grams of corn starch. Qifeng roll ingredients: 4 eggs, 2 yolks, 50 grams of fine sugar, 50 grams of corn oil, 65 milliliters of freshly squeezed orange juice, 50 grams of low-gluten flour, a little lemon juice. Stuffing: 160 grams of light cream, 15 grams of fine sugar. Production method: put 9 egg yolks into a container and add 50 grams of sugar.

2. Raw materials: 40 grams of water, 50 grams of vegetable oil, 70 grams of low-gluten flour, 25-45 grams of sugar and three eggs. Cake crust: three egg yolks (about 60 grams), 25 grams of sugar, 7 grams of corn starch. Mold: 8-inch square baking pan. Decoration: 50g cream, 10g sugar (send spare).

3, material: cake material: egg yolk 55 grams (about 3 and a half), fine granulated sugar 16 grams, corn germ oil 29 grams, milk 29 grams, low powder 55 grams, protein 109 grams (about 3 and a half), fine sand 55 grams. Tiger skin material: egg yolk (about 4), powdered sugar 29 grams, corn starch 16 grams. Stuffing: 50 grams of butter, 12 grams of powdered sugar, 29 grams of orange juice. After breaking the egg yolk in a stainless steel basin, stir in the fine sugar until melted.

4. Roll the oil paper with the help of a rolling pin and roll up the cake with the force of rolling forward. Cut off both ends of the tiger skin cake, leaving only the length of the cake roll. Apply a thin layer of cream on the side without tiger skin lines, don't apply too much. 2 put the rolled Qifeng cake roll on the bread, the length is good, the interface is facing down. Wrap it in tin foil and refrigerate it so that it can be shaped and sliced.

5. First of all, the production of tiger skin: pour in 10 egg yolks and 40g powdered sugar and whisk until the egg yolks are fluffy and the color becomes light and white. Sifted corn starch, using an electric egg beater to beat the uniform flow state is easy to disappear. 28 square mold grease paper, scrape flat, shake lightly, bake at the highest temperature of 200 degrees for 6-8 minutes. The next step is to make the cake layer: mix the milk and corn oil and stir until emulsified.

How to make tiger skin cake rolls?

Materials: cake material: egg yolk 55 grams (about 3 and a half), fine granulated sugar 16 grams, corn germ oil 29 grams, milk 29 grams, low powder 55 grams, egg whites 109 grams (about 3 and a half), fine sand 55 grams. Tiger skin material: egg yolk (about 4), powdered sugar 29 grams, corn starch 16 grams. Stuffing: 50 grams of butter, 12 grams of powdered sugar, 29 grams of orange juice. After breaking the egg yolk in a stainless steel basin, stir in the fine sugar until melted.

[Tiger skin cake roll] Tiger skin roll ingredients: 9 egg yolks, 50 grams of fine sugar, 35 grams of corn starch. Qifeng roll ingredients: 4 eggs, 2 yolks, 50 grams of fine sugar, 50 grams of corn oil, 65 milliliters of freshly squeezed orange juice, 50 grams of low-gluten flour, a little lemon juice. Stuffing: 160 grams of light cream, 15 grams of fine sugar. Production method: put 9 egg yolks into a container and add 50 grams of sugar.

Raw materials: 40 grams of water, 50 grams of vegetable oil, 70 grams of low-gluten flour, (25-45) grams of sugar, three eggs. Cake crust: three egg yolks (about 60 grams), 25 grams of sugar, 7 grams of corn starch. Mold: 8-inch square baking pan. Decoration: 50g cream, 10g sugar (send spare).

The first is the production of tiger skin: pour in 10 egg yolks and 40g powdered sugar and whisk until the egg yolks are fluffy and the color becomes light and white. Sifted corn starch, using an electric egg beater to beat the uniform flow state is easy to disappear. 28 square mold grease paper, scrape flat, shake lightly, bake at the highest temperature of 200 degrees for 6-8 minutes. The next step is to make the cake layer: mix the milk and corn oil and stir until emulsified.

Step 1: start making tiger skin with egg yolk, corn oil and sugar and sit in hot water until the color becomes white and the volume becomes bigger. You must be patient here, just like the egg whites in Qifeng cake rolls. It will take a few minutes. The recipe for a clear tiger skin cake roll step 2 then add cornstarch and continue to smooth with an electric egg beater. At this point, start preheating the oven.

The most authentic practice of tiger skin cake rolls?

Raw materials: 40 grams of water, 50 grams of vegetable oil, 70 grams of low-gluten flour, (25-45) grams of sugar, three eggs. Cake crust: three egg yolks (about 60 grams), 25 grams of sugar, 7 grams of corn starch. Mold: 8-inch square baking pan. Decoration: 50g cream, 10g sugar (send spare).

Put 9 egg yolks into a container and add 50 grams of sugar. Beat the egg with an electric beater until the yolk is white, swollen and thicker. Then sift in 35 grams of corn starch and beat well with an electric egg beater. Corn starch has no gluten, so there is no need to worry about gluten. The baking pan is covered with grease paper, pour in the batter, shake a few times, shake out bubbles.

Mix egg whites to 9, mix 3 egg whites in egg yolk batter, mix 3 amounts of egg white cream, pour the batter into egg white frost bowl, and then mix well into cake batter. (6) pour into a baking pan covered with baking paper and make bubbles with a few taps. (7) put in the middle layer of the preheated oven, the golden baking color appears on the surface in about 170 degrees, 15 minutes and 18 minutes, and the tiger skin cake roll is ready.

Remove the oil paper from the cake, spread a clean layer of oil paper at the bottom, and apply cream on the front of the cake. Don't smear the edge of one end. Roll the oil paper with the help of a rolling pin and roll up the cake with the force of rolling forward. Cut off both ends of the tiger skin cake, leaving only the length of the cake roll. Apply a thin layer of cream on the side without tiger skin lines, don't apply too much.

The method of tiger skin cake roll is as follows: ingredients: 3 eggs 50 grams of low gluten flour 50 grams of fine sugar chocolate sauce or jam steps: eggs separate egg whites and yolks, put egg yolks and sugar in a container, stir well with a manual egg beater. Sift the low-gluten flour into the egg yolk paste and stir well until there are no particles.