Tiger skin cake(hu pi dan gao )

Tiger skin cake

Introduction:

"This cake roll is a reasonable use of raw materials. Angel cake only uses egg white, tiger skin cake only uses egg yolk, matches the combination to be logical

Production steps:

Step 1: separate the yolk from the white.

Step 2: mix the egg yolk and sugar, pour them into the blender and quickly beat them into a paste.

Step 3: beat the egg yolk until it is milky white, and then add the eagle corn flour. When the stirring stops and the batter bubbles slowly, pour it into the baking pan. The batter should not be too thick. Put it into the oven at 200 ℃ and take it out in about 8 minutes.

Step 4: after baking, irregular tiger skin patterns will appear on the surface of the cake.

Step 5: separate the egg white to make angel cake embryo.

Step 6: put the egg white and sugar into the blender to quickly beat,

Step 7: squeeze in half of the lemon juice and flour, gently stir well.

Step 8: pour into the baking tray covered with oil paper. Because it's a cake roll, don't spread the batter too thick.

Step 9: furnace temperature 190 ℃, take out about 10 minutes, if the batter is thick, increase the time appropriately.

Step 10: cream.

Step 11: cool the two kinds of cake skin, turn them over, spread cream on them, and roll up the angel cake first.

Step 12: then roll up the rolled cake on the tiger skin.

Step 13: roll and shape.

Materials required:

Tiger skin formula: pure egg yolk: 250g

Sugar: 180g

Eagle corn flour: 50g

Angel Cake: egg white: 400g

Low powder: 160g

Lemon: half

Fresh cream: right amount

Note: tiger skin formula: 250g pure egg yolk, 100g sugar, 50g Eagle corn powder. Angel Cake: 400g egg white, 180g sugar, 160g low powder, half lemon. Proper amount of fresh cream.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Hu Pi Dan Gao