Tiger skin butter roll

Recipe:

Cake roll part:

Four eggs, 40g corn oil, 40g milk, sugar 40g, 40g low-gluten flour, 5 drops of lemon juice.

Cake roll technique steps:

First fully emulsify 40g of corn oil and 40g of milk, add 40g of low-gluten flour and mix thoroughly in a Z-shape, add four separated egg yolks Stir in Z shape.

Protein paste part:

First add five drops of lemon juice, beat at medium-low speed until fish-eye bubbles are added. Add the first step, the egg white is white, add the second step, and the egg white is fine and fine, add the third step. Times, send until shaking. Preheat the oven to 150 degrees for 30 minutes.

Tiger skin roll recipe:

8 egg yolks, 18g corn starch, 38g sugar

Tiger skin roll technique steps:

Put Separate 8 egg yolks and add sugar, beat at high speed until fluffy, then add cornstarch, beat until fluid and not easy to disappear. Preheat the oven to 200 degrees for eight minutes.

Cake roll part:

Add 250g of light cream to 22g of white sugar, beat at low speed until it is difficult to stir and has obvious texture. Roll two-thirds of the light cream into the cake. Place the roll in the refrigerator after setting. Spread the remaining whipped cream on the tiger skin towel and scrape it evenly. Place the rolled cake roll into the center of the tiger skin and roll it up to shape. You're done.