3 egg yolks are put into the bowl,
Drop a few drops of vanilla extract,
Beat the egg yolk with a whisk
Send a good egg yolk and add cornstarch
Use a whisker for a while and let the cornstarch and egg yolk mix thoroughly.
Spread the baking sheet on the foil or oil paper
Pour the egg yolk paste into a flat-bottomed baking sheet covered with oiled paper or tin foil.
Smooth the batter and shake it on the table with your baking tray to make the batter spread evenly on the baking sheet.
Put the baking tray into the oven that is preheated to 200 degrees, bake for about 5 minutes, and bake until the surface appears tiger skin pattern, you can get out.
Tear the tin foil around the cake, spread the tiger skin pattern down on a new tin foil, tear off the tin foil on the cake surface, and then put the tiger skin cake to cool.
Separate the egg yolk and egg from the egg. The bowl of protein is required to be oil-free and anhydrous.
Mix the egg yolk with the fine granulated sugar and use the egg beater to send it. The yolk is sent to the volume to enlarge, the state is thick, and the color is light.
Add corn oil (or other odorless vegetable oil) three times.
Each time you add it, use an egg beater to mix it evenly and add it again. The egg yolk added to the corn oil is still thick.
Add milk, stir gently, mix low-gluten flour and baking powder, and sift into egg yolk paste.
Mix with a squeegee and turn it into a yolk batter.
Put the mixed egg yolk paste on the side and let it stand.
After the eggbeater is washed and dried, the protein is started. Send the protein to the fisheye state
Add sugar to three times
Finally, the protein is sent to a wet foaming state.
Divide 1/2 protein into the egg yolk bowl, mix thoroughly and mix evenly
Pour the batter into the remaining protein
Mix again and make a hurricane cake batter
Pour the batter into a baking sheet covered with tin foil or oil paper, smooth it, and apply a few moments of force to make the big bubbles inside the batter run out.
Put the baking tray in a preheated oven at 180 degrees and bake for 15-20 minutes until the surface is golden yellow. Pour the cake on it and remove the tin foil or oil paper from the cake.
After the cake has cooled down slightly, turn the cake over and cut off the hurricane cake as appropriate, so that the length of the hurricane cake is 1-2 cm shorter than the tiger cake. When it's time to roll, the tiger skin cake can completely wrap the hurricane cake.
Add sugar to the animal whipping cream and use a whisk to send the whipped cream to the extent that it retains the pattern. First apply a thin layer of whipped cream on the tiger skin cake (the side without the tiger skin)
Place the surface of the hurricane cake (that is, the golden side) up, spread it on the tiger cake, and apply a thick layer of whipped cream to roll the cake into a cake roll. You can use a rolling pin to help the cake roll up.
Finally, wrap the rolled cake in tin foil and put it in the refrigerator for half an hour to shape the cake.