Chinese Food
Tiger skin Swiss Roll
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Hupi Swiss Roll - Hupi is to use the whole egg yolk to add fine sugar and corn starch to beat, and bake with high temperature to produce a deep and shallow Hupi pattern; the swiss roll is commonly known as the small four rolls. The soft cake body is wrapped with the fragrant and tender tiger skin. The tiger like appearance is perfectly combined with the rich aroma of egg yolk. It is used for breakfast and afternoon tea desserts.
Cooking ingredients
Cooking Steps
Step1:Make the tiger skin first. Materials required.
Step2:Divide the yolk into a clean bowl. Add 30 grams of sugar.
Step3:. use the electric beater to beat the yolk with fine sugar until it is thick. The color is slightly white. The beater can flow smoothly. (see the changes of the two pictures
Step4:Sieve in low powder.
Step5:Just beat with the beater. Mix the cornstarch and the yolk mixture well. (corn starch doesn't need to worry about gluten. It's very easy to mix.
Step6:. pour the yolk paste into the baking tray with macarone baking pad. Spread the yolk paste evenly with a small scraper. (oil paper, oilcloth and tin paper are all available without baking pad).
Step7:Put the baking tray into the preheated oven. Heat it up and down for 200 ℃ for 6 minutes. (temperature time for reference only
Step8:, in the last three minutes of this step, observe the change and state of the tiger skin in the oven. Once the grain and color of the tiger skin are satisfactory, end the baking in time. Take out the baking pan from the oven. Because of the high temperature, the tiger skin is very thin. It may become burnt tiger skin after a little delay. Cool it slightly for a while. Take out the tiger skin and baking pad and put them on the grid.
Step9:, prepare a piece of oil paper longer than the tiger skin and spread it on the operating platform. Buckle the tiger skin on the oil paper. Gently tear off the baking pad and put it aside. (the action should be light. Be careful of tiger skin breaking
Step10:Let's make the Swiss Roll - the materials and tools we need. Let's make the yolk paste first. Use the post egg method
Step11:. add pure water and corn oil into the egg basin. Stir with the egg pump until the oil is mixed completely. No oil flowers can be seen in the liquid. (this step seems to be simple, but it's also very important. If you don't let the oil and water mix together, there will be a small amount of pudding on the bottom of the Swiss Roll. It will affect the taste.
Step12:Sift in low powder.
Step13:Stir the word Z with egg until there is no particle. (don't circle and stir to avoid cramping, which will cause the cake to retract after being baked.
Step14:, the egg white and yolk can be separated. You can use the egg separator to separate the eggs. (the bowl of the egg white must be free of oil and water. There must not be a little yolk in the egg white. Otherwise, it will not be able to pass.
Step15:, stir evenly with egg pump, and finally mix with scraper to a smooth and delicate state. (also pay attention to the technique. Do not start the tendo
Step16:Begin to pass the egg whit
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Cooking tips:Remark-1. Bake a nice pattern. The yolk must be well pasted, and avoid overuse. After high temperature baking, the yolk will be preheated, denatured, shrunk, and beautiful patterns will appear. Baking time is short. Always observe. End baking when you reach the color level you like. Take out the baking tray in time. Cut off and decorate the irregular places around the tiger skin. 2. The length of the tiger skin is shorter than that of the Swiss Roll. It's better to align the slant cut side. The place close to the body needs to be rolled up. There are skills in making delicious dishes.
