Ingredient A: Qi Feng cake body(40cm × 60cm baking plate)
Yolk paste part: 220 grams of egg yolk, 110g of fine sugar, 250g of salad oil, 260g of milk, 240g of low-gluten flour, 3G of Bong Yan baking powder, 1G of flavor essence,
Protein portion: 500 grams of protein, 260g of fine sugar, 4 grams of Bangerta powder
B: Filling: Fresh orange juice simple cream filling
Salt free butter 100g, sugar powder
30G, fresh squeezed orange juice 60g
C: Tiger skin:
380 g egg yolk, 85g sugar powder, 45g corn starch