SUGARMAN Black Tiger Skin Taro Pudding Cake Recipe

Black Tiger Skin Taro Pudding Cake

black tiger skin

yolks

8

granulated sugar

40g

corn starch

15g

Bamboo charcoal powder

1.5g

Baking Method:

Prepare a mixing bowl without water and oil, pour in 8 egg yolks, add 40g granulated sugar and beat the egg yolks with an electric mixer until whitish and thick. Pour in 15g cornstarch and 1.5g bamboo charcoal powder, beat on low speed until well blended. Pour into a pre-prepared square baking dish 28*28cm, spread flat, preheat the oven on the top at 180 degrees Celsius, the bottom at 160 degrees Celsius, bake for 8-10 minutes. Specific temperature should be adjusted according to their own oven. After baking, remove from the oven and let cool.

Chiffon cake (2 4-inch tall molds)

hen's egg

4

cow's milk

40g

corn salad oil

40g

low gluten flour

40g

granulated sugar

40g

Baking Method:
emulsify milk and corn salad oil, pour in sifted low gluten flour and mix well, pour in egg yolks and mix until grain-free. Prepare a waterless and oil-free beating bowl, pour in egg whites, beat at low speed until fish-eye bubbles, add the first granulated sugar, granulated sugar in three additions, beat the egg whites until dry peaks, can pull up the small tip hook shape. Add one-third of the meringue to the egg yolk mixture and mix well. Pour back into the remaining meringue and mix well. Put the cake into the mold, put it into the preheated oven, on low heat 160 degrees, bake for about 30 minutes, the cake baked golden brown out of the oven, out of the inverted and cool.

yam paste (a snack in Chaozhou cuisine)

Colocasia esculenta (botany)

500g

granulated sugar

50g

Milk or light cream

50g

sweet potato starch

5g

Directions: Peel and cut taro into pieces and steam. Put the steamed taro into a blender and pour in granulated sugar and purple potato flour, light cream, beat until fine, put into a piping bag.

salted egg yolk meat loaf

meat floss

100g

salted egg yolk

4

salad dressings

40g

Directions: Soak the salted egg yolks in high white wine and bake in the oven for about 10 minutes. Crush the baked salted egg yolks, pour in the meat floss, salad dressing and mix well.

Assemble: Cut the chiffon cake into 3 slices, take one slice and squeeze a layer of taro paste, sprinkle a layer of salted egg yolk meat floss, place another slice of cake and press firmly. Squeeze a layer of taro paste and a layer of meat floss, press firmly. Place a slice of cake on top, spread light buttercream on the top of the cake, cut the black tiger skin into two pieces, make the cake border, to be tight, can be fixed with transparent border. Finally, top with decorative fruits.