Cranberry Tiger Skin Cake Roll

Overview

Tiger skin cake rolls seem to be complicated steps, but in fact, as long as you are careful and patient in making them, it is not difficult to make beautiful tiger skin cake rolls. I made a tiger skin cake roll a while ago and everyone liked it. Some people left messages to me and they couldn’t understand it because they were not very proficient in posting recipes at the beginning, so today I made a cranberry tiger skin cake roll to share with everyone. I hope you like it, and be sure to give me your comments and support!

Tags

• baking
• animal-based butter
• corn oil
• corn starch
• dried cranberries
• egg
• egg yolk
• low gluten flour
• strawberry powder
• white sugar
• milk

Ingredients

Steps

1. 1 First, line a baking pan with parchment paper and set aside

   

2. 2 Separate the egg whites and egg yolks and put the egg whites into a clean container that is water-free and oil-free for later use

   

3. 3 Add 40 grams of milk to the egg yolks and mix well with a manual egg beater

   

4. 4 Add 10 grams of sugar and mix well

   

5. 5 Add 40 grams of corn oil and mix well

   

6. 6 Finally, sift in low-gluten flour

   

7. 7 Use the vertical line technique to mix well and do not stir in circles to avoid gluten in the batter. Mix well and cover with plastic wrap for later use

   

8. 8 Add a few drops of lemon juice or white vinegar to the egg whites and stir with an electric whisk until the fish eyes are foamy. Add 15 grams of sugar and continue beating

   

9. 9 Beat until thick, then add 15 grams of sugar and continue beating

   

10. 10 After about 4-5 minutes, lift the whisk and the egg batter will be in a small curved state, which is wet whipping

    

11. 11 When making cake rolls, just beat until wet. If making chiffon cake, you need to continue beating (preheat the upper and lower tubes of the oven to 160 degrees at this time)

    

12. 12 Take 1/3 of the beaten egg white paste and add it to the egg yolk paste

    

13. 13 Use stir-frying techniques to stir from the bottom up and mix evenly

    

14. 14 Stir evenly, then pour into the remaining egg white paste, add an appropriate amount of dried cranberries, and stir evenly

    

15. 15 Be sure to do this step quickly to prevent the batter from defoaming

    

16. 16 Stir evenly, then pour it down into the baking pan and use a scraper to smooth the surface

    

17. 17 Place in the middle rack of the preheated oven and bake at 160 degrees for 25 minutes (time and temperature are for reference only)

    

18. 18 At this time, if the whipped cream is animal-based, it must be refrigerated overnight. If it is summer, it must be whipped with ice water. Add an appropriate amount of sugar and strawberry powder (strawberry powder can be omitted and sugar can be added directly)

    

19. 19 Beat at high speed until volume expands, then refrigerate until ready to use

    

20. 20 After baking, the cake embryo is immediately taken out of the oven and placed on a baking sheet lined with greaseproof paper. Let it cool until it reaches the temperature of your palm. Use a knife to make a few even horizontal lines on the surface of the cake, with the front side facing up. Apply an appropriate amount of cream and use the technique of rolling sushi with oil paper to roll up the cake embryo and set aside

    

21. 21 Add 16 grams of cornstarch and 30 grams of sugar to four egg yolks and mix well

    

22. 22 Use an electric mixer to beat the eggs at high speed until the color turns white and the volume expands

    

23. 23 Pour evenly into a baking tray lined with greaseproof paper and use a scraper to scrape the surface. Make sure to scrape the thickness evenly to bake a nice-looking tiger skin

    

24. 24 Place the upper and lower tubes on the second shelf of the oven and bake at 200 degrees for about 3 minutes (there is no need to preheat the oven in advance, the time and temperature are for reference only) What it will look like after one minute

    

25. 25 What it will look like two minutes later

    

26. 26 It will be out of the oven in three minutes. Because the oven temperature is very high, you must stay next to the oven during this step, otherwise it will be burnt after a while!

    

27. 27 After taking it out of the oven, spread it on a longer piece of oil paper and tear off the oil paper while it’s hot

    

28. 28 Place the bottom of the rolled cake roll on top of the tiger skin and roll it up tightly with oil paper

    

29. 29 In this step, you must wrap the cake roll and tiger skin tightly so that it will look good when cut out

    

30. 30 Tighten both ends and refrigerate for one to two hours to set

    

31. 31 Finished product

    

32. 32 Finished product

    

33. 33 Finished product

    

34. 34 Finished product