Tiger skin cake(hu pi dan gao )

Tiger skin cake

Introduction:

"I remember when I was a child, my favorite food was tiger skin cake. The thin yellow layer on the outside was fragrant and soft. The cake inside was filled with sweet jam. Every bite was a surprise. What fascinated me most was the tiger skin coat it was wearing. How could it be made into beautiful patterns? I never thought that I could DIY myself in the future. In recent years, there are many pastry shops on the streets. Every time I pass by, I can smell the smell of cake coming out of them. However, to my disappointment, there is still no tiger skin cake. Since I have been engaged in baking business, I have always been surprised by my own creation, whether success or failure. A casual search found a way to make tiger skin cake. I can't express my excitement. It seems that the cake I miss so much is not far away from me. "

Production steps:

Step 1: cake material: low powder 75g, vanilla powder 2G, 3 eggs, oil 50g, milk 37G, sugar 16g + 55g, a little salt, a few drops of white vinegar.

Step 2: tiger skin material: egg yolk 4, corn starch 16g, sugar powder 30g (I reduced 5g).

Step 3: mix milk with 16g sugar.

Step 4: add oil and mix well.

Step 5: add egg yolks one by one and mix well. (start to preheat the oven for 200 degrees)

Step 6: sift in the powder, cut and mix into egg yolk paste.

Step 7: 7-10: beating process, add salt, white vinegar and 55g sugar in several times, beating until hard.

Step 8: the egg yolk paste is too thick to mix.

Step 9: with the beaten protein, the yolk paste is too thick to mix (start to preheat the oven for 200 degrees).

Step 10: add the beaten protein to the egg yolk paste in three times.

Step 11: stir gently from the bottom.

Step 12: pour into the baking tray covered with oil paper and shake off the big bubbles.

The first step is to adjust the toothpick for 10 minutes.

Step 14: after baking the cake, turn it upside down and tear off the oil paper.

Step 15: after baking the cake, turn it upside down and tear off the oil paper.

Step 16: turn around and slide a uniform strip on the narrow side and spread jam.

Step 17: roll it up (originally, I wanted to roll a thick blueberry sauce, but once I tasted the sweetness of the cake, I smeared a thin layer of Osmanthus candy).

Step 18: mix tiger skin materials.

Step 19: beat with the egg beater until the color is white (I feel too thick, add a little milk, and I don't see the volume increase. Just mix well, and it doesn't affect the taste) (start to preheat the oven for 220 degrees).

Step 20: evenly spread the beaten egg liquid into the baking tray (the oil paper I use is the reverse side of the freshly baked cake, saving is virtue HA).

Step 21: go to the top of the oven and heat it for 2-3 minutes. Be sure to watch it. In less than 2 minutes, I'll burn it in the twinkling of an eye.

Step 22: tear off the oil paper upside down (spray some water on the oil paper) and put on Jam (I put on honey).

Step 23: put the cake on top, roll it up, OK.

Materials required:

Low powder: 75g

Vanilla powder: 2G

Eggs: 3

Milk: 37G

Corn starch: 16g

Egg yolks: 4

Oil: right amount

Sugar: 16g + 55g

Salt: a little

White vinegar: a few drops

Powdered sugar: 30g (I reduced 5g)

Note: the best four sides of the cake are cut neatly, I did not cut, tiger skin is a little short.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Hu Pi Dan Gao