Tiger skin roll

Overview

How to cook Tiger skin roll at home

Tags

• baking
• children
• old man
• afternoon tea
• cake roll
• birthday
• cake flour
• corn flour
• corn oil
• egg
• nestlé guozhen
• whipping cream
• fine sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Make the chiffon cake first, separate the egg whites from the egg yolks, and leave 4 egg yolks. Beat the egg yolks until they change color and thicken. Add the oil while beating three times, mix well, then add milk and 40 grams of fruit juice and mix well, then sift in the low flour and mix until there is no grainy batter

2. 2 Put the egg whites in a water-free and oil-free basin. The egg beater is also water-free and oil-free. Add salt and lemon juice (if there is no lemon juice, you can add half a bottle of rice vinegar) and beat at low speed until foaming. Add one-third of the 25 grams of granulated sugar. Turn to high speed and add the remaining granulated sugar in two batches and beat until stiff peaks (as shown in the picture, about 7-10 minutes)

3. 3 Add one-third of the egg whites into the mixed batter, and add the remaining egg whites in two batches and mix gently from bottom to top

4. 4 Pour the mixed batter into a baking pan lined with greaseproof paper and shake out any large air bubbles. Put the middle layer on the upper and lower heat at 200 degrees for 5 minutes, then change the upper and lower heat to 160 degrees for 15 minutes

5. 5 After baking, place on rack to cool

6. 6 Add 20 grams of Guozhen to four egg yolks, beat until the egg liquid changes color and becomes thick, add corn flour and continue beating for 2 minutes,

7. 7 Spread the beaten egg liquid evenly on a baking sheet lined with oiled paper, and set the upper layer at 230 for about 5 minutes. It depends on your oven, and be careful not to burn it (high heat causes the batter to shrink quickly to produce beautiful tiger stripes)

8. 8 After cooling, place the tiger skin side upside down on new oil paper, carefully tear off the original oil paper, and apply a thin layer of whipped cream

9. 9 Cut off some of the sides of the baked chiffon cake (each side is one centimeter smaller than the tiger skin, tear off the parchment paper and turn the baking side upward) and spread a layer of cream or jam

10. 10 Roll it up, wrap it firmly with oil paper and tie it with knots on both sides (like an oversized candy) and put it in the refrigerator for 30 minutes to set.

11. 11 Add 10 grams of sugar to the light cream and beat it. I beat the cream first and put it in the refrigerator. (First use a bottle to freeze a bottle of water with thin ice, it is easier to beat it with ice water)