Cooking Steps

1. 

   Step1:First we make the part of the cake roll. Pour the water and salad oil into the egg basin. Mix well with the egg pump. Fully emulsify. As shown in the figure.

2. 

   Step2:Add sifted low gluten flour. Mix well.

3. 

   Step3:Mix well and add the yolk. Stir well.

4. 

   Step4:Pour the egg white and sugar into a clean beating bowl. Use an electric beater to beat the eggs to 8.

5. 

   Step5:Pour 1 / 3 of the protein cream into the yolk paste. Mix well by turning.

6. 

   Step6:Pour the cake batter into the rest of the egg white cream. Stir quickly and evenly.

7. 

   Step7:The state of mixed cake paste.

8. 

   Step8:Pour the batter into the baking pan. Scrape it fla

9. 

   Step9:Preheat the oven 180 degrees. Bake in the middle layer for 18 minutes. Take out and cool after baking.

10. 

    Step10:Production of tiger skin. Put egg yolk and sugar in a beating bowl. Heat up over warm water. Whisk until sugar melts. Remove from water.

11. 

    Step11:Beat the yolk paste until it is white and fluffy.

12. 

    Step12:Pour in corn starch. Mix quickly.

13. 

    Step13:Pour it into the pan with the tarpaulin. Scrape it flat.

14. 

    Step14:Preheat the oven 200 degrees. Bake for about 10 minutes. The tiger skin can be taken out when it turns golden.

15. 

    Step15:Take out the roasted tiger skin and let it cool.

16. 

    Step16:Spread the whipped cream on the tiger skin.

17. 

    Step17:Put the cake roll on the tiger skin. Put on the cream. Put on the mango. (tips will tell you how to roll the tiger skin

18. 

    Step18:Roll it up and refrigerate it.