How to Make Tiger Skin Cake Roll

Tiger Pi Quail EggCake Puff Roll Materials:Milk: 37g Salad Oil 50g Sugar 16+55g Low Flour 75g Eggs 3 pieces Vanilla Extract 2g Vinegar 3 drops Salt 1/8 teaspoon
Tiger Skin Cake Roll Preparation Method

Mix milk + 16vg sugar thoroughly then add salad oil and mix evenly.

Add Egg Yolks one at a time, ensuring each is fully incorporated before adding the next.

Sift in Flour and mix uniformly.

Egg Whites+ Vinegar + Salt beat to form fish eye bubbles. Start adding remaining 55g sugar in three stages until stiff peaks are formed (Do you remember what stiff peaks look like? )）

Preheat Oven 200 degrees (Haha, adjust according to your oven's characteristics.)

Gently fold one-third of the beaten whites into the egg yolk mixture, then do the same with another third.

Fold the remaining white mixtures gently into the combined batter until smooth.

Pour the prepared batter onto a baking tray lined with parchment paper, level it out, and bake from the second layer using a cooling rack.

Bake at 200 degrees for 10 minutes then switch to 160 degrees for another 23 minutes or until done.Turn immediately on a wire rack, trim the hard edges, then spread，

Jam