The steps are a bit cumbersome, but because it's delicious, it's worth it! The tiger skin cake consists of three parts: the tiger skin on the outside, the cake roll on the inside, and the cream sandwich in the middle. The best thing to eat is the tiger skin, the aroma is particularly strong, and you can't stop tasting it.
【Ingredients required】
Cake roll part: 5 eggs, 50 grams of corn oil, 60 grams of pure milk, 60 grams of low gluten flour, 50 grams of sugar, a few drops of white vinegar.
Tiger skin part : 8 egg yolks, 15 grams of corn starch, 30 grams of sugar.
Cream filling part: light cream 100 g, sugar 10 g.
(1) Let's make a cake roll first. Prepare a clean, oil-free basin and beat in 5 eggs. In addition, in a bowl, add 50 grams of corn oil, 60 grams of pure milk, and 60 grams of low-gluten flour, stir well to be a relatively thick batter. Then separate the yolks and add to the batter. This technique is called the "post-egg method", and the egg yolk paste is not easy to get pimples. Stir until no dry powder particles are visible, fine and smooth.
(2) Then beat the egg whites. Add a few drops of white vinegar to the egg white to promote the removal and removal of fishy smell. Add 50 g of sugar at one time. Whisk at high speed to neutral foaming. That is, lifting the whisk, which can show a bent hook that is easy to sag, stop the whipping. Don't overdo it, the egg white is too hard to bake and crack.
(3) Mix the egg yolk paste and egg white evenly. Scoop two spoonfuls of egg white into the egg yolk paste, mix well and then pour them all back into the egg whites bowl and stir again until the color is exactly the same. Pay attention to the mixing method, like stir-frying from the bottom to the top, do not stir in a circle, otherwise the cake will not be able to start.
(4) Baking tray with 28×28, pad with oil cloth or oil paper, pour the egg paste into it, shake evenly left and right, and scrape the surface flat. Preheat the oven in advance, top and bottom at 130 degrees, and bake for about 45 minutes. The temperature should not be too high, easy to crack. And the surface must be slightly older, otherwise it is easy to peel when rolled. After baking, even the oil paper is brought up and placed on the net rack to cool.
(5) Take advantage of this time to whip up the cream. 100 g light cream, add 10 g sugar, whisk high speed. If the cream, container, and beaten egg head are all refrigerated in advance, it is easy to beat, and it will be fine in a few minutes. Beat until the cream is thick and the texture is clear, and the small sharp corners that can be lifted without bending can be lifted.
(6) The cake blank can be rolled when it is warm, but it is easy to crack if it is completely cold. Put a piece of oil paper on top, turn it over, and then tear off the oil paper underneath, smear half of the cream, and leave the other half on the tiger skin for a while. Then lift the oil paper and roll it into a cake roll. You can find a rolling pin to press on the outside of the oil paper, which can be rolled tighter. One hand holds down the rolling pin, the other hand pulls the oil paper, rolling it up little by little. Roll up and refrigerate until set.
(7) Next, make tiger skins. Tiger skin only needs 8 egg yolks, no egg whites. Add 30 g of sugar and whisk high speed over the whisk. Egg yolks are a little harder to beat than egg whites, and take longer, about ten minutes to reach the ideal state. After beating until the yolk becomes lighter, the volume is expanded, and it becomes thicker, lift the egg beater, and the dripping egg paste can be maintained for several seconds without disappearing. Be sure to be a little patient, you can't form tiger skin if you can't send it in place. Then add 15 g of cornstarch and stir well.
(8) Still the original baking sheet, re-lined with oil paper. Pour the egg yolk paste in and scrape flat. Preheat the oven at 220 degrees in advance for 10 minutes, wait until the oven temperature rises, then put the baking tray in, and bake at 220 degrees for 8 to 10 minutes. Temperature is also a key factor, and only high enough temperature can quickly form tiger skin.
(9) After baking, let it cool. Then cover it with oil paper and turn it over. Spread the base with the other half of the cream. Then put the previous cake roll up, wrap it tightly and cut it into small pieces. The taste is so good that there is no word to say, superb!