165g of low-gluten flour

25g of corn starch

16g of fine sugar

292g of egg white

85g of salad oil

1g of water

1 egg

53g of yolk

1g of yolk

. One ***1 eggs.

2. Take 6 egg yolks (weighing about 1g), add 46g of fine sugar and 1g of salt.

3. Stir well with electric egg beater.

4. Then sift in 16 grams of low-gluten flour and continue to stir evenly.

5. Then add 1g salad oil and mix well. This is the tiger skin batter.

6. spread the oil-absorbing paper on the three-energy square baking tray, then pour in the tiger skin batter, thin it so that the thickness of each place is the same, and shake out big bubbles.

7. preheat the oven, put it in the middle layer, fire it up and down, bake it at 2 degrees for 5~8 minutes. Tiger skin will form in about 5 minutes. Pay attention to observation. Don't bake it too much and paint it too deep. Take it out after baking and let it cool for later use.

8. Take a deep pot, add 4 egg yolks, 1 whole egg, 1g water and 85g salad oil.

9. Stir well with electric egg beater.

1. Then sift in 165g of low-gluten flour and 25g of corn flour.

11. Mix the egg yolk paste evenly by cutting and mixing.

12. 292 grams of egg white, add 16 grams of fine sugar in three times, and beat until wet and foamed.

13. mix the meringue and the yolk paste.

14. Cut up and down to make a smooth cake paste. This is the cake paste of the cake body.

15. Use the mold for baking tiger skin, spread a layer of oil-absorbing paper, then pour in the cake paste until it is 8 minutes full, and smooth the surface (my main ingredient is the recipe of the cake body, so it is not necessary to pour all the cake paste into the mold, and the rest can be baked again).

16. after the oven is preheated, heat it up and down, and bake it at 18 degrees in the middle layer for 25 minutes. Take out the cake after baking, cover it with a layer of clean oil-absorbing paper, then turn it over and tear off the original oil-absorbing paper.

17. Cut off a little diagonally at the front and rear ends, then draw a mark with a knife every 1.5 cm and apply a layer of mango jam.

18. Tiger skin is also upside down on a new piece of oil-absorbing paper. Then put a layer of mango sauce on it.

19. Put the rolled cake body on one end of the tiger skin, and then pull the other end of the tiger skin towards the cake body, wrap it and roll it tightly.

2. The oil-absorbing paper is twisted in the opposite direction at both ends of the cake like a towel, and it is shaped for 1 minutes before cutting.

21. Cut the cake roll into two or three centimeters thick, and enjoy it.

-Tips-

1. Only egg yolk is used to make tiger skin, and no protein is needed. 2. When the tiger skin cake liquid is poured into the mold, it should be diluted evenly as far as possible, not thick on one side and thin on the other, otherwise the thick side will not produce the effect of tiger skin. 3. The cake body can't be rolled until it is completely cooled. It should be rolled immediately after it is slightly cooled for a while, so as to avoid the cake body being dry and easy to roll off after the water is distributed.