Accessories: 6 egg yolks, 50g sugar and 20g corn starch.
1, six eggs separate the yolk from the egg white. Save the yolk for the tiger skin.
2. Six egg whites are going to be sent to make egg rolls.
3. Two complete eggs are used to make the batter of the cake roll.
4. Add 30 grams of sugar, 50 grams of vegetable oil and 50 grams of water to two whole eggs. Stir well. Add 65,438+0.20 g of low-gluten flour, and zigzag mix into a uniform batter.
5, six egg whites, add 60 grams of sugar in three times, and send it to the wet corner.
6. According to the hurricane cake method, mix the beaten protein and batter evenly. Pour the mixed batter into the baking tray.
7. Use a scraper.
8. Preheat the oven and bake at 160 degrees for 25 minutes. (The original recipe is 175 degrees 15 minutes. My cake is thick. Let's lower the temperature and bake it for a while. )
9. Tear off the oiled paper while it is hot.
10, making tiger skin: six egg yolks and 50g sugar. Add 20 grams of corn starch and stir well. Pour it into the baking tray and smooth it with a scraper.
1 1200 degrees, 5 minutes. 170 degrees for 2 minutes. Tear off the tin foil while it's hot. Pay close attention to the color in the first 5 minutes to avoid burns. )
12, put the bean paste stuffing and roll it into a cake roll.
13, the tiger skin pattern is facing down, and the cake roll is rolled up at one end of the tiger skin.
14, wrapped into big candy.
15, refrigerate for 30 minutes, take out the slices and enjoy.