Chinese Food
Classic tiger skin cake roll
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This cake roll is the main product of many dessert stores. It's classic and a little different. It's unique in appearance and rich in multi-level taste. Maybe it's the reason why he has been popular for so many years. When each net red comes out, we are curious for a while and gradually start to forget. There are very few that can be really red for a long time. Only the real classics can't go too far. When I don't know how to bake, I always wonder how the tiger skin is made out. Let's share this simple and luxurious cake roll with our friends today. Why do you say that? The outer layer of the cake roll is made of 6-8 whole yolks. After the whole egg is passed, the thick yolk liquid is formed. The yolk is denatured and shrunk under 200 ℃ high temperature in the oven. The evenly shrunk is produced quickly. The colored surface looks like a beautiful tiger skin. So it is named. The cake layer in the middle can be made of Qifeng cake that we often do.
Cooking ingredients
Cooking Steps
Step1:1. Take a look at the materials needed for the cake roll. Vanilla essence and lemon can be ignored. Ready to use tools. Put oil paper or cloth on the baking tray in advance. Today, this cake roll is not very thick. If you like thick roll, you can make it with 5 eggs.
Step2:First, separate the yolk and egg white. The bowl used to kill the egg white must be waterless and oil-free. The way to divide eggs depends on everyone's habits. When dividing the yolk, be careful not to let the yolk leak in the protein.
Step3:Today, we use the post egg method to make the rolled body part. The yolk paste made by this method will not have particles. It will be more delicate. Milk and corn oil can be poured into a bowl. Milk allergy can also be replaced with water. Oil can be used without special smell of corn oil, sunflower seed oil, etc. Stir it quickly by hand until it is emulsified. After the water and oil are stirred, they will be completely integrated. It can be seen that there is obvious wall hanging on the basin wall. It is slightly thicker than the previous one. No oil can be seen on the surface.
Step4:Sift in low gluten flour. Use hand drawing or scraper to draw one or Z characters and stir. As long as you don't draw a circle and stir it, so as not to make the flour gluten. The batter is a little dry after mixing. There is no fluidity.
Step5:Add 4 yolks to the batter bowl.
Step6:Add a few drops of vanilla essence after breaking up. If not, do not add it. Continue mixing until even. It's OK to draw a scraper by hand. It's OK to draw a Z word. Note that the basin wall and bottom should also be turned over. At this time, the batter is delicate and smooth. When the egg is lifted, it can drip continuously. The dripping lines will not disappear immediately. It's liquid. It's not too thick. In this way, the yolk paste is ready. Put it aside for use. You can preheat the oven at 165 degrees in advance.
Step7:Now let's send the protein. Add a few drops of lemon juice or white vinegar into the protein to neutralize the alkalinity of the protein. Note that the basin must be clean without water or oil.
Step8:High speed egg beater. Granulated sugar is added to the protein three times. Lazy can also be put into one-time beat. But novice or suggest three times into the protein to kill. So the protein will be sent out more delicate and stable.
Step9:Continue to hit until the surface has permanent lines.
Step10:Make a circle in the egg white. Lift the egg white. The egg white cream is curve
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Cooking tips:Specific time and temperature. Adjust according to the actual temperature of your oven. The temperature given in the recipe can be referred to. There are skills in making delicious dishes.
