Tiger skin and taro cake is just as delicious without tiger skin pattern 🍰 —————————————————— I remember when I was a kid, my favorite food at the bakery was tiger skin cake. And every time I tear off the outermost tiger skin and eat other things don't 🙈 Tiger skin is delicious because all the egg yolks used are especially fragrant! 🤭 I don't know where the tiger skin texture I made this time went 🤭 But it doesn't affect the taste at all, it's still delicious haha 🥰 The part that makes me eat the tiger skin is already satisfying 💕 Only after I made this cake did I realize how "egg" hurts 😂 Too much consumption of eggs 🥚 But for your delicious food I'll forgive you hahahaha 🙈 Have a piece for breakfast? The inner filling did not use cream, but added homemade taro paste The whole cake tastes very solid and filling~ The practice of tiger skin👇🏻 6 egg yolks 50g powdered sugar Corn flour 30g Step1. All ingredients are weighed, and greased paper is placed on the baking sheet. Step2. Beat 6 egg yolks into a water-free and oil-free bowl, add powdered sugar and beat with an egg beater until it is fluffy and white and can be drawn with eight characters. Sieve the corn flour and add it to the egg yolk paste and mix well. Step3. Pour the batter into the baking pan and smooth it with a spatula. Before entering the oven, tap a few times on the table to knock out larger air bubbles, and bake in an oven preheated to 428 degrees Fahrenheit for 10 minutes.   (Because each oven has a temperature difference, observe next to the oven to avoid the color being too dark) Step4. After baking, move the cake to the wire rack. After the tiger skin is completely cool, tear off the oil paper. How to make chiffon cake👇🏻 4 eggs Caster sugar 60g Milk 52g 40g edible oil 52g low-gluten flour Step1. Separate the egg white protein into an anhydrous and oil-free bowl, add milk and oil to the egg yolk and mix well, then sieve in the low-gluten flour and mix well until there is no powder. Step2. Beat the egg whites, add the caster sugar in three times, and beat the egg whites until the egg whites have small hooks. Step3. Add 3/1 of the egg white to the egg yolk paste, gently scrape and mix evenly to avoid defoaming, then pour all the egg yolk paste into the egg white paste and continue to scrape and mix evenly. Pour the mixed cake paste into a 28x28 baking pan, Bake in a preheated oven at 374°F for 10-15 minutes until browned. Determined according to the temperature of your own oven, a toothpick inserted without sticky substance is sticky, indicating that the cake is cooked. Step4. Buckle the baked cake upside down and let it cool. The cake can be assembled. The inside of the cake can be changed according to personal preference. Between the tiger skin and the chiffon cake body, I used a combination of low-fat salad dressing. You can also use a small amount of cream~ # 我的早餐打卡 # # 团长群BO # # 冬天就要吃点好 # # 亚米厨房 #