Cooking Steps

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   Step1:Prepare two 28 by 28 square plates. According to the size of the square plate, cut two pieces of oil paper and lay them on the bottom of the square plate. If there are no two square plates, use one. Cut two pieces of oil paper as well. Put the other one aside for future us

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   Step2:First, make the tiger skin layer. Preheat the oven 200 degrees. Mix 8 yolks with 40 grams of sugar powder

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   Step3:Use the beater to whisk the egg at high speed until the yolk is fluffy and the color becomes light and white

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   Step4:15 g Corn Starch sieve

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   Step5:Mix the eggs evenly. The yolk paste is easy to defoaming. Pay attention to the gentle mixing method. Finally, use a scraper to mix the places where the eggs can not be mixed. Also mix evenly

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   Step6:Then pour the batter into the mold. Use a scraper to level the surface. Bake in the oven at 200 ℃ for 8 minutes

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   Step7:I used the ACA oven. After 2 minutes in the oven, it was obvious that the egg yolk paste was wavy and wrinkled due to high temperature

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   Step8:When baking the tiger skin cake layer, let's make the cake layer. I'm used to using the egg after method. First mix the corn oil with the milk. Use the egg to quickly mix to the emulsified state

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   Step9:Sift the low gluten flour, draw the z-word with the egg and mix evenly. There is no dry powder particles

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    Step10:Separate the eggs. Beat the egg whites into a clean container. Add the yolk to the batter

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    Step11:Draw the Z character with the egg puff, mix the yolk and the batter evenly and smoothl

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    Step12:When making the cake roll, pay attention to the oven. Avoid the heavy color on the tiger skin layer. Bake too much. Take out the tiger skin layer after baking. Put it aside for cooling. Only one square plate can reduce the temperature later. When it is not hot, use a scraper to scrape the surrounding edge. Then take out the tiger skin layer and put it on the drying net for cooling

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    Step13:After that, add a few drops of lemon juice to the egg whites. Add sugar in three times. Beat the egg beater at a low speed all the way. Make big eye bubbles. Add the first sugar

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    Step14:Beat until thick. Add second suga

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    Step15:Make a small hook. Add the third suga

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    Step16:Continue to beat until the foam is wet. The beater has a long point when it is lifted, but it doesn't drip down

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    Step17:Take one third of the egg white cream. Add it to the yolk paste. First, turn it over with the egg and mix well

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    Step18:After that, pour the batter back into the egg cream. Continue to mix it evenly with the egg

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    Step19:Finally, use a scraper to turn over the bottom. The eggs that can't be stirred evenly

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