How to make tiger skin cake and meat floss rolls

First make the tiger skin. Put 3 egg yolks and 25 grams of caster sugar on a plate and beat with an electric beater (note that the following is an important step) and beat until the egg yolk becomes light and becomes very thick. Add the cornstarch to the beaten egg yolks, and beat it a little with an electric egg beater until the cornstarch and egg yolks are completely mixed. There is no need to beat it for too long.

Pour the prepared tiger skin egg yolk paste into a baking pan lined with oil paper, smooth the batter, hold the baking pan with your hands and shake it lightly on the table a few times to allow the batter to release air and make it even. Spread evenly on the baking sheet. Preheat the oven to 200 degrees and bake the upper and lower middle layers for about 5 minutes. (Because the egg yolk paste baked at high temperature is denatured and shrunk by heat, the tiger skin will form drops in this way, so you need to pay attention and take it out as soon as it reaches the color level you like.)

After the tiger skin is done, Take it out together with the parchment paper and place it on the grill. Tear off the parchment paper at the four corners to allow it to dissipate heat and set it aside to cool (for later use).

Cake body:

2 egg yolks, 25 grams of corn oil, 30 grams of pure milk, 5 grams of fine sugar, all put on the plate~~haha, just stir them evenly (no need Stirring for too long)

After the egg yolks are stirred, sift in 45 grams of low flour and mix evenly with a manual egg beater. (An important step comes again. I sifted the mixed egg yolk batter once, because after the batter is sifted, the texture will be more delicate. See the picture on the right for the truth. Unsifted batter will have diced flour. . This is what I have tried over and over again!)

Add a few drops of lemon juice to the egg whites and add 30 grams of fine sugar when there are big bubbles. Continue beating until the big bubbles disappear, then add one-third of 30 grams of fine sugar. Continue beating until lines appear and add the last three parts of fine sugar. (Here comes another important step. I beat the egg whites at a high speed throughout the process. After the lines appear, I switch to a low speed. Beat until the egg whites can stand up softly when the egg whites are pulled out of the whisk. Then beat for two more times. Beat the egg whites evenly after about 1 minute. )

The beaten egg whites can barely stand up to small peaks, but they are still soft, not hard. Just distribute it 7~8 times! ! !

Add a quarter of the egg whites to the egg yolk liquid and stir together, using the technique of stir-frying with a spatula. Then pour the mixture back into the remaining egg whites and mix well. Pour the mixed batter into the baking pan and scrape it evenly. Hold the baking pan with your hands and shake it lightly on the table to let the air out of the batter.

Preheat the oven to 160 degrees and bake the middle rack for 15 to 20 minutes. Each oven has different temperaments. I bake mine for 15 minutes. If you are not sure, you can touch the skin with your hands. If it feels a little hard but won't break if you press it lightly, it's ready to be baked. Take it out together with the parchment paper and place it on the grill. Tear off the parchment paper at the four corners to allow it to dissipate heat. Set it aside to cool (for later use).

Tear off the oil paper from the cooled tiger skin and the bottom of the cake (you can also tear it while it is lukewarm, which will make it easier to tear).

Cut off part of the cake body (you have to see clearly here!!! Cut a little bit on the front and back, and within 2cm in total) so that the length of the cake body is slightly shorter than the tiger skin body by 1~2cm , so that the tiger skin can be rolled up to wrap the cake body.

Take a piece of clean oil paper as a base and place the tiger skin on the oil paper. Apply a thin layer of salad dressing on the reverse side of the tiger skin (apply to the side without the tiger skin pattern) and put the cake body on top. With the surface (that is, the golden side) facing up, spread it on the tiger skin. After spreading it, apply an appropriate amount of salad dressing on the surface of the cake. Sprinkle the meat floss on top and press gently to make the meat floss stick to the cake body. Cut the end to be rolled up with a knife without cutting it off. This will make it easy to roll up and look beautiful.

I used a rolling pin to press it first and then rolled it up to make it fuller. Roll up tightly D. The cake will be oily and elastic and will not break when pressed. After rolling, set for 30 minutes.