Chinese Food
Hupi cake roll (Matcha vs original)
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The tiger skin has made one more roll. It's made of original flavor and Matcha flavor respectively
Cooking ingredients
Cooking Steps
Step1:First make the tiger skin. Add 8 yolks to the suga
Step2:Put the egg yolk and sugar on the plate with 60 ℃ warm water and mix them evenly with the egg beate
Step3:Sift in corn starch and continue to stir evenl
Step4:Add corn oil and beat until the yolk is white. The volume of hair is twice as big as the original state
Step5:Pour the beaten yolk liquid into the baking tray covered with oil pape
Step6:Put it in the preheated oven. Bake the middle layer at 200 ℃ for 78 minutes
Step7:Take out the roasted tiger skin and cool i
Step8:Lay a layer of oil paper on the surface for cooling and standb
Step9:Then start making the cake roll. Mix the corn oil, sugar powder and water evenly
Step10:Sift in low powde
Step11:Mix wel
Step12:Add the yolk and mix well. Make the yolk paste ready for us
Step13:Add sugar to the egg white in three times and beat until it is wet and foamy. Hook up the beater
Step14:The egg white paste is added into the egg yolk paste in three times and turned up and down evenl
Step15:Divide the batter into two part
Step16:Pour one of them into the baking pa
Step17:Shake out the bubbles. Put them in the preheated oven. Bake the middle layer at 160 ℃ for 25 minutes
Step18:Take 10g of Matcha powder and add some water to dissolve i
Step19:Stir evenly until there is no particl
Step20:Add the rest of the cake batter, mix it up and down, and pour it into the baking pan evenly. Put it into the preheated oven. Bake for 25 minutes at 160 ℃ in the middle layer of the upper and lower fire
Step21:Take out the baked cake and cool it to a warm state for us
Step22:Invert the back of the cak
Step23:Whipped cream to show line
Step24:Spread a thin layer of cream on the back of the cak
Step25:Stick the tiger skin to the positio
Step26:Turn over the glued cake with the tiger skin facing down. Put cream on the surface. Put it on for more than four weeks in the middle and roll it up less. In the same way, roll up the tea flavored cream cake roll. Refrigerate it for 23 hours to finalize the design
Step27:Finished product phot
Step28:Finished product photo 2 (tea flavor
Step29:Finished product photo 3 (tea flavor
Step30:Finished product as 4 (original
Step31:Finished product as 5 (original
Step32:Finished product as per 6 (original
Cooking tips:The cake roll doesn't need to be too thick. Five eggs can make two rolls of cake roll. Because the tiger skin and the cake roll become thick roll. The disadvantage is that it costs more yolk to make the tiger skin (^_ ^) good cooking skills.
