It's a cake full of tiger skins - [Tiger Skin Duoduo], which has been very popular recently, the secret is actually in [Salad Dressing]!

Recently, I ate a lot of tiger skin that is very popular in the wheat barn, and I thought it would be relatively dry, but when I took a bite, the thick egg aroma and the salad dressing in the middle melted in my mouth, which was really delicious! I thought about finding a recipe to make it myself in the kitchen, but I didn't find it, it turned out that the western snack brand of "Wheat Grain House" was local to Chongqing, and the fire was also in the mountain city of Chongqing, so no wonder no one sent a recipe. Call for my big Chongqing, and hope that "Shumai Guwu" will go out of Chongqing as soon as possible and run to the world! Fortunately, this cake is relatively simple, that is, the tiger skin cake is sandwiched with salad dressing, but the salad dressing is the essence, and you must make it yourself to have the taste of a bakery.

Ingredients

Saladdressing(about200ML)

Eggs 15 g

Sugar 18 g

Salt 1.5 g

MSG 0.5 g

CornOil 125 g

Whitevinegar 2 g

Lightcream 6 g

Tigerskincake(28cm*28cmsquarebakingtray)

Eggyolk 140 g(about8 eggyolks,about5 g±isOK)

Whitesugar 35 g

Cornstarch 15 g

Cooking Instructions

First make the salad dressing
, beat the eggs, and weigh the corn oil beforehand.
In a bowl, add sugar, salt, monosodium glutamate and beaten eggs and stir well.
Add the corn oil at least 10 times, each time well blended before adding the next.
The result is a thick paste.
Add the white vinegar and whipping cream and stir to combine.
Continue to stir with a whisk, the cream and white vinegar can be increased or decreased according to the salad dressing, I don't like sour salad dressing, so I only added a little bit.
Put it in an airtight jar and it will last for about a week.
Tiger skin cake
oven pre-230Â°C, baking tray lined with oiled paper.
Separate the egg whites and yolks. As long as the egg yolk and egg white can be sealed with plastic wrap, and the next time it is dried for other purposes.
Pour sugar into the egg yolk and beat with a whisk.
It needs to be whipped to the point where you can draw a pattern that will last for a long time.
Sift in the corn starch 3 times, stir well with a spatula, and it will be easy to clump if you sift it all in at once, and you can divide it several times if you are not too troublesome.
Pour the batter into a baking sheet and scrape flat.
Bake in the oven (temperature 230Â°C) for about 12-3 minutes.
Shake out of the oven and put it on a baking net to cool.
Cut into 3 slices and spread the salad dressing in the middle and stack them on top.
Cut into 4 more pieces, stacked on top of each other, 6 layers each.
Eight egg yolks will make almost two of them.