Tiger skin cake roll
Step 1 . Tiger skin method: add vanilla essence and fine granulated sugar to the egg yolk
Step 2 . Use an electric egg beater to whisk until thick (as shown in the figure)
Step 3 . Add corn starch into the beaten egg yolk and continue to beat it evenly
Step 4 . Pour the beaten egg yolk batter into the baking pan covered with oil paper, spread it evenly, shake it gently for a few times, then put it into the middle of the oven and bake it at 200 ℃ for 5 minutes
Step 5 . Bake until there is a tiger pattern on the surface, and then you can come out of the oven. Tear off the oil paper after coming out of the oven and let it cool
Step 6 . Cake method: separate the egg yolk from the protein, put the protein into an oil-free and water-free container, add fine granulated sugar to the egg yolk, and beat it with an electric egg beater until it expands
Step 7 . Add salad oil and stir well; Add milk and stir well
Step 8 . Sift in the baking method and low gluten flour, and mix well
Step 9 . Add fine granulated sugar to egg whites in 3 times and beat until wet foaming
Step 10 . Remove 1/3 of the protein and put it into the egg yolk to mix evenly; Then pour all the egg yolk paste into the egg whites and mix well
Step 11 . Pour the batter into the baking pan covered with oil paper
Step 12 . Put it into the preheated oven, heat it up and down 180 degrees, bake it in the middle of the oven for 10-15 minutes, tear off the oil paper while it is hot after coming out of the oven, and let it cool
Step 13 . Cut the tiger skin into pieces of the same size as the cake, beat it with light cream and an appropriate amount of fine granulated sugar to the extent that the pattern can be maintained, and then apply a thin layer of cream on the tiger pattern cake piece (on the side without tiger pattern)
Step 14 . Spread cake slices
Step 15 . Then spread a thick layer of cream on the cake slices, and finally roll up the cake, put it into the refrigerator for refrigeration and shaping, and then take out the slices to enjoy
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