Tiger skin cake roll recipe-Chinese Food-best chinese food recipes-cooking food

Tiger skin cake roll

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I remember when I was in middle school, there was a cake roll with bright yellow tiger stripes on its surface. It was very popular among students at that time. Everyone bought it. The surface layer of tiger skin egg is fragrant. The taste is q-shaped. The cake in the middle is soft and sweet. The cream is ready to melt at the entrance. Now it still dribbles when I think of it. But maybe it's relatively troublesome to make the cake body and outer layer twice, so we haven't seen the shop for making and selling this kind of tiger skin cake roll for a long time. But this cake roll full of feelings, taste and taste is different. In fact, it can be made by yourself. The picture above shows the cake body and tiger skin layer. Let's see how to do it. A cake body - 4 eggs, 40 grams of sugar, 40 grams of milk, 40 grams of low gluten powder and 40 grams of salad oil. B tiger skin layer - 5 yolks, 20 grams of sugar and 10 grams of corn starch. C filling - 80g cream and 15g sugar.

Cooking ingredients

egg:4

sugar:40g

milk:40g

low gluten powder:40g

Cooking Steps

Step1:Make the cake body - prepare all kinds of materials. Separate the egg white and yolk. Add milk and salad oil to the yolk. Beat the yolk with the hand beater until the color is lighter and the volume is larger (the complete emulsification of the oil is conducive to the even expansion of the cake body). Then sieve in the low gluten powder and mix it into a fine paste for standby.

Step2:Add the sugar into the egg white in three times. After the egg white is put into the hook state, add the egg yolk paste in two times. Mix well.

Step3:Pour the mixed cake paste into the golden plate paved with high-temperature oil resistant paper. Smooth the corners and the surface. Put it into the middle layer of the preheated oven. Heat it up and down for about 150 degrees. Bake for about 12 minutes. The specific time and temperature shall be increased or decreased according to the actual oven temperature. After baking, take it out to cool. The whole cake is finished. Next, make the tiger skin layer - add the sugar to the yolk. Beat with the beater until the yolk is lighter and slightly swollen. This step should be operated immediately. Otherwise, the yolk will easily agglomerate when it meets sugar.

Step4:Sift in the corn starch and mix well. Pour the batter into the gold plate paved with the high temperature resistant baking cloth. After flattening, put it into the middle layer of the oven. Bake it at 200 ℃ for 45 minutes. See that the surface of the batter is wrinkled and colored. Take it out without sticky hands. Cool it for standby. At the same time, add sugar to the cream after cold storage, and send it to the flower mounting state.

Step5:First put the tiger skin face down. Spread a little cream on the surface. Then put the cake on top. Spread the cream on the surface. With the help of oil paper, roll it up from one end. Refrigerate it for a while and shape it. Cut it and you can eat it.