Protein 120g, tower powder 0.5g, fine sugar 180g, egg yolk 60g, fine sugar 230g, salt 1g, milk 80g, salad oil 60g, low-gluten flour 120g, baking powder 5g, tiger skin 25g and egg yolk 60g.

working methods

1. Heat the egg yolk in the tiger skin material to 40℃ for later use.

2. Add tiger skin refined sugar 1, then add tiger skin corn flour and mix well.

3. Pour the dough of method 2 into the baking tray and smooth it for a long time to become tiger skin for later use.

4. Add sugar to the egg yolk. 2. Mix the salt well, then add salad oil, milk, low-gluten flour and baking powder, sieve them separately, and then add them well to form egg yolk noodles.

5. Add the tartar powder into the protein and stir until it bubbles, then add the fine sugar 1 twice and stir until it is dry and bubbles to form the protein noodle.

6. First, add part of the protein powder paste prepared by method 5 into the egg yolk paste prepared by method 4 and mix well, then add the rest and mix well to form a cake paste.

7. Take the baking tray, spread a white newspaper on the inner bottom layer, flatten the cake surface of Method 6, and bake in the oven 190℃ for about 20 minutes.

8. Take out the baked cake and put it upside down on the white newspaper. Tear off the white newspaper at the bottom while it is hot, and then put it down with the beautiful side to cool for later use.

9. Practice 3: Tiger skin wrinkles face down, spread a thin layer of cream sauce in the middle part, then fold the cake body of Practice 8, make a shallow cut of about 2 cm at the beginning (don't cut it off), then roll it up with a stick and the white newspaper to be shaped, and then open the white newspaper.