Tiger Skin Cake Roll
1.
The main ingredient is the chiffon cake roll. Weigh the ingredients. The egg shell is about 60 grams of medium-sized egg. The egg white or the egg yolk is about 100 grams and the yolk is about 55 grams.
2.
The mold is a 28*28 bakeware, a little oil on the bakeware, cut two pieces of greased paper to fit the bakeware, one for the chiffon cake and one for the tiger skin
3.
Separate the yolk of the egg from the egg white. The egg white must be placed in a completely water-free and oil-free container. Corn oil is added to the egg yolk.
4.
Stir the egg yolk corn oil and pure milk with a manual whisk to emulsify thoroughly and form a slightly thick state
5.
Sift the low-gluten flour into the egg yolk paste
6.
Use a manual whisk to mix the flour in a zigzag shape to form a particle-free batter
7.
Pass the egg yolk batter through a sieve, you can press it through the sieve with a spatula, the batter after sieving is more delicate and the baked cake tastes better
8.
The egg whites are blown with an electric whisk at high speed to expand 2 or 3 times to have rich foam, and pour 50 grams of fine sugar at a time
9.
Switch to a medium speed. When the egg beater is lifted and the meringue is turned into a big hook, switch to a low speed. Then lift the egg beater to check the state of the meringue. The egg white hanging on the egg beater is in the shape of an eagle mouth to make a cake roll. Protein status
10.
At this time, the oven is energized and select the upper and lower fire to 170 degrees, the time is 26 minutes, and the air roast is about 6 minutes to preheat the oven
11.
Take one-third of the meringue and egg yolk paste, stir and mix with a silicone spatula
12.
Pour the cake batter mixed in step 11 back into the remaining meringue
13.
Continue to stir evenly with a spatula
14.
Pour the cake batter into the baking pan and use a spatula or scraper to smooth it
15.
Put it into the preheated oven, from the bottom to the third level, and bake at 170 degrees for about 20 minutes
16.
Bake until the cake swells and then falls back, and the surface is golden and ready to go out. Be careful not to bake it too old. The cake is dry and easy to crack when rolled.
17.
After the baked cake rolls are removed from the baking tray, slowly tear open the oil paper around to let the cake dissipate heat, and gently cover the surface of the cake with a piece of oil paper to prevent the surface from drying. After cooling, turn over and tear off the oil paper, and increase the oven temperature to 200 degrees. , Continue to empty roast and preheat
18.
Ingredients for tiger skin: five egg yolks, 40 grams of sugar, and 10 grams of corn starch
19.
Add fine sugar to the egg yolk and beat with an electric whisk until the egg yolk expands 2-3 times and turns white. Lift the egg yolk and the dripping egg paste has lines but will slowly disappear
20.
Sift cornstarch into the egg yolk
21.
Stir evenly with a whisk
22.
Pour the egg yolk paste into the baking tray and smooth it
23.
Put it into the third floor of the oven, and bake at 200 degrees for about 5 minutes.
24.
Bake until the egg yolk paste is wrinkled into tiger skin and colored golden brown and then out of the oven. Remove the tiger skin from the baking tray, and tear off the oil paper after cooling slightly
25.
Cut the chiffon cake roll on four sides, and cut off a bit of cake on one side, for a better fit when rolling
26.
200 grams of whipped cream and 20 grams of fine sugar are beaten with an electric whisk until it is very thick
27.
Put a long piece of oiled paper under the cake, the diagonally cut side of the cake is on the opposite side, and the surface is smeared with cream. Spread the cream on the cake facing you about one-third of it to form a small peak.
28.
Use a rolling pin to roll the oil paper inward to roll up the cake, and place the mouth underneath. Press the rolling pin in your right hand and gently pull out the oil paper under the cake with your left hand to slightly tighten the plasticity of the cake.
29.
A thin layer of whipped cream on the surface of the tiger skin
30.
Put the chiffon cake roll on the tiger skin, wrap the chiffon cake roll with oil paper, put it in the refrigerator for half an hour to set, then cut off the sides, and then cut into pieces.
Tips:
1: The cause of cake roll cracking is excessive egg white or over-baking of the cake;
2: The tiger skin is relatively thin. It is recommended to watch it while baking, and when you see the golden color, it is out of the oven to avoid bake or dryness after baking for a long time;
3: The whipped cream wrapped in the cake roll should be sent to 10 for distribution, the texture is clear and hard, so that the cream can hold up the cake roll and shape it;
4: The method of using a rolling pin to assist the roll cake is recommended to find a video on the Internet to watch it more intuitively, and the text is not easy to express
This recipe uses Midea's 32L oven. There are two models to choose from: T7-L325D and T7-L325E.
When making friends, please adjust the baking time appropriately according to the power and temperature difference of your own oven.
