Cooking Steps

1. 

   Step1:Egg separation.

2. 

   Step2:Beat the yolk.

3. 

   Step3:Add the milk and stir well.

4. 

   Step4:Add vegetable oil and stir until it is free of oil.

5. 

   Step5:Sift in the low powder. Stir until it is free of particles.

6. 

   Step6:Add a few drops of lemon juice to the egg white.

7. 

   Step7:Add sugar powder in 3 times and beat to peak shape.

8. 

   Step8:Add the egg yolk paste in three times and stir evenly. Pay attention to the mixing technique.

9. 

   Step9:Pour in the baking tray with the oiled paper. Scrape it flat. Preheat the oven. Put it into the oven at 170 ℃ for 25 minutes (depending on the performance of the personal oven). After baking, demoulding and cooling for standby.

10. 

    Step10:Make tiger skin. Just egg yolk. Add sugar powder.

11. 

    Step11:This step is the key. The eggbeater stirs until the color turns white, and it's a little swollen. I've spent a long time. It's longer than the time of egg white. Then add corn starch. Stir well.

12. 

    Step12:Then pour it into the baking tray with the oiled paper. Scrape it flat. Put it in the oven 200 ℃ for 8 minutes. Time to observe. Bake to the color you want.

13. 

    Step13:Whipped cream in sugar powder three times.

14. 

    Step14:Put it on the cake. Roll it with a rolling pin.

15. 

    Step15:It's better to refrigerate for half an hour. It can also be unnecessary.

16. 

    Step16:The roasted tiger skin is demoulded and cooled for standby.

17. 

    Step17:Cream the oil paper.

18. 

    Step18:Then roll up the whole cake.

19. 

    Step19:Just cut it into pieces. It's ready to eat. It's more delicious when refrigerate