Chinese Food
Tiger skin cake roll
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My friend asked. Why does her tiger cake crack? It can't be rolled. Because I haven't done it before. So it's not easy to answer. Then I went home at night and made a roll. The bakery sells 2.5 yuan a piece. But this roll I made this time cut out 10 pieces and used 11 large and small eggs, a total of about 550G. Two Mango jams were also used. Just eggs and jam. It's already 18 yuan. And oil. Sugar. This cake roll is made of enough materials. Invite colleagues to eat. Be robbed. It's not enough. It's very popular. It tastes good.
Cooking ingredients
Cooking Steps
Step1:It takes a long time to separate the yolk of the egg white. Pay attention to it. Don't mix the yolk liquid in the egg white. There are ten eggs in all.
Step2:Take 6 yolks (about 100g). Add 46g sugar and 1g salt.
Step3:Use electric beater to stir evenly.
Step4:Then sift in 16 grams of low gluten flour. Continue to mix evenly.
Step5:Then add 10 grams of salad oil. Mix well. This is tiger skin batter.
Step6:The Sanneng square baking tray is covered with oil absorption paper, and then poured into the tiger skin paste. The thickness of each part is the same, and the big bubbles are shaken.
Step7:Preheat the oven. Place in the middle layer. Heat up and down. 200 degrees. Bake for 5 to 8 minutes. Tiger skin will form in about 5 minutes. Pay attention to observation. Do not over bake. Too deep color. Take it out after baking. Let it cool for later use.
Step8:Take a deep basin. Add 4 yolks. 1 whole egg. 100g water. 85g salad oil.
Step9:Use electric beater to stir evenly.
Step10:Then sieve in 165G of low gluten flour. 25g of cornmeal.
Step11:Use the method of cutting and mixing. Mix out the even yolk paste.
Step12:292g of egg white. Add 160g of fine sugar in three times. Whisk until wet foaming.
Step13:Mix the cream with the yolk paste.
Step14:Cut it up and down to make a smooth cake paste. This is the cake paste.
Step15:Spread a layer of oil absorption paper on the mold for baking tiger skin, and then pour in the cake paste. 8 points full. Smooth the surface (my main ingredient is the recipe of the cake body. The made cake paste does not have to be poured into the mold. The rest can be baked again).
Step16:Preheat the oven. Heat up and down. Middle layer. 180 degrees. Bake for 25 minutes. Take out the cake after baking. Cover it with a layer of clean oil absorption paper. Then turn it over and tear off the original oil absorption paper.
Step17:Cut a little obliquely at the front and back ends. Then draw a mark with a knife every 1.5cm. And put a layer of mango jam on it.
Step18:So is tiger skin. It's buckled on a new piece of oil absorption paper. Then put on a layer of mango jam.
Step19:Put the rolled cake on one end of the tiger skin. Then pull the other end of the tiger skin towards the cake body. Wrap and roll it tightly.
Step20:The oil absorption paper should be tightened at both ends of the cake in the opposite direction like a towel. Cut the cake after 10 minutes of setting.
Step21:Wil
Cooking tips:1. Only egg yolk is used to make tiger skin. No protein is needed. 2. When pouring the cake liquid of tiger skin into the mold, try to thin it evenly. Do not thin it on one side of the thick side. Otherwise, the thick side will not produce the effect of tiger skin. 3. The cake can't be rolled until it's completely cooled. It should be rolled after it's cooled a little for a while, so as to prevent the cake from drying out and breaking easily. There are skills in making delicious dishes.
