Tiger Skin Cake Roll
1.
Make the tiger skin first: add fine sugar to the egg yolk, and use an electric whisk at medium and low speed to whitish and viscous.
2.
Sift in cornstarch and mix well.
3.
Line the baking pan with greased paper, pour the batter, and shake it lightly for a few times to flatten.
4.
The COUSS CO-750A smart oven is preheated up and down to 200 degrees in advance. Put the baking tray in the middle layer and bake for 5-8 minutes. Take out the grid rack and let it cool for later use.
5.
To make the cake roll: Mix corn oil and milk until emulsified.
6.
Sift in low-gluten flour and stir evenly.
7.
Add egg yolks, mix well until smooth, prepare egg yolk paste for later use.
8.
Whip the meringue: Add a few drops of lemon juice to the egg white, add fine sugar in three times, and whip to a wet foaming state.
9.
Mix the batter: Use the 1/3 method to mix the meringue and egg yolk paste evenly, pour it into a 28*28 square baking pan with greased paper, smooth it and shake it to remove large bubbles.
10.
COUSS CO-750A smart oven, preheat up and down to 150 degrees in advance, put the baking tray into the middle layer and bake for about 30 minutes.
11.
After baking, the cake is immediately out of the oven. After demoulding, cover it with greased paper and let it warm.
12.
To make the filling, whipped cream and fine sugar until smooth and grainy. After cutting off the four sides of the cake roll, apply cream frosting, and roll it up with greased paper and a rolling pin.
13.
Spread a little light cream on the cake roll, cut off the tiger skin for four weeks, cover it, and place it in the refrigerator to set the shape after being rolled.
Tips:
1. The coloring of the tiger skin part must be observed at all times when baking, so as not to burn or dry out and fail to roll up.
2. The baking temperature and time are for reference only, please adjust appropriately according to the temperature performance of each oven.
