How is the tiger skin of the tiger skin cake roll made?

Tiger skin cake should be regarded as a kind of nostalgic cake, in fact, it is also a kind of Qifeng cake, because there is a thin yellow layer similar to tiger skin pattern outside, so it is called tiger skin cake. Generally, there is sweet jam or cream in it, which tastes fragrant and soft, with strong skin and soft heart. Tiger skin cake will be loved by many people from its birth to today! Making tiger skin cake is mainly divided into two parts: tiger skin cake and Qifeng cake, and both parts will use square molds. Because they are rolled, they are all made into pancakes. I will use a 28*28 square baking tray. This size is best for making cake rolls at home. If you run a private house, you can buy a bigger baking tray.

The key to making tiger skin cakes is to make tiger skin well. Of course, this is based on making cake rolls, but don't worry, I will talk about the method of tiger skin cake from beginning to end today. First of all, how is the "tiger skin" pattern formed? The main raw material of tiger skin is egg yolk, and the formation of tiger skin is because the egg yolk shrinks when heated in a short time, so if the egg yolk is not handled well, tiger skin cannot be formed. Let me talk about some points that should be paid attention to when making tiger skin cakes.

First, the key points of tiger skin production:

1, only the yolk is needed to make tiger skin eggs, so separate the egg white from the yolk as long as the skin of the yolk will be yellow. After baking shrinkage, the color of wrinkles and protrusions will be heavier, forming tiger skin-like lines. In addition, because of the yolk, the taste is also very strong.

2, the state of the egg yolk is very important, be sure to send it to the eggbeater to draw a 8-character, and the texture of the egg yolk can be maintained for a long time without disappearing.

3. The baking temperature should be controlled well, because the yolk paste of tiger skin is very thin and the oven has to be baked at high temperature, so the baking time will be very short. Once the temperature is too high, the baking time is too long, and the tiger skin is too heavily colored, it will also crack, so the oven value I set is 200 degrees, and the baking takes 8- 10 minutes. If it's the first time to bake, it's best to look at the oven to see if there are any colors and wrinkles in the tiger skin.

4. The tiger skin is dried out of the oven, and when it can be touched by hand, it should be rolled quickly, otherwise a roll will crack, which means that the hurricane cake should be baked first, and the jam and cream for seasoning should be prepared in advance. Making tiger skin is the last step, and it should be assembled quickly after baking.

Second, the choice of jam:

Next, let's talk about jam. I think fruit jam is better. You can buy ready-made jam or make it yourself. As for what flavor of jam, whatever! Personally, I feel sweet and sour. Because the cake is sweet and the jam is a little sour, it will taste richer.

Third, cream pie:

Cream should be animal fresh cream, and it is best to refrigerate it at 4 degrees in the refrigerator. Cream refrigerated at this temperature is the most stable. To make a cake roll sandwich, it is best to send the whipped cream to 10 for distribution, that is, beat the egg bowl upside down so that the whipped cream will not fall off, which is suitable for filling. Add some sugar when you send it. The ratio of sugar to whipped cream should be 1: 10.

Iv. Sending status of Qifeng cake cream:

When making cake rolls, the pastry only needs to be beaten until it is wet and foamed, and it is not necessary to send it for hard foaming, because the roll still needs softness. If you beat it hard and blistered, it will crack as soon as you roll it.

What needs to be said is that all the above has been said. Let me talk about the whole process of making tiger skin cake.

Let's talk about filling paste first:

Raw materials:

1, 200g whipped cream

2.20 g sugar

Method of making: Add sugar to the whipped cream, and beat it with electric egg beater at low speed to 10 distribution, that is, beat the egg bowl upside down, and the cream will not fall off.

Tips:

After whipping the whipped cream, don't wait for the time being. Cover the egg beating basin with plastic wrap and put it in the refrigerator for refrigeration.

Next, the part of making Qifeng cake:

Raw materials:

1, 40g corn oil

2, 40 grams of milk

3, 50 grams of low-gluten flour

4, 5 eggs

5, 40 grams of sugar

6. Fresh cream from the previous step

Production method:

1. Separate the egg yolk and egg white and put them in two pots or bowls. I will put the egg white directly in the eggbeater, because I will deliver the egg white later.

2. Mix the milk and vegetable oil, and beat with a manual eggbeater until emulsified.

3. Pour the sieved low powder into the stirred milk and oil, and stir with a manual eggbeater or rubber scraper until there is no dry powder.

4. Pour the egg yolk into the flour paste several times and stir it evenly in a zigzag shape to form a smooth and flowing egg yolk paste.

5. Beat the egg whites with electric egg beater at a medium speed until the fish's eyes bubble, then add the white sugar and continue beating (the white sugar can be beaten slowly into the egg whites at one time or added into the egg whites in three times), and beat until it is wet and blistered. When the eggbeater is lifted, the egg white cream is in a big hook state.

6. Add the protein into the egg yolk batter for three times, and stir evenly with a scraper or J-shaped technique each time.

7. Prepare a 28*28 baking tray in advance, spread oil-proof paper or tarpaulin, raise the basin to more than 30 cm away from the baking tray, and slowly put the batter into the baking tray. The purpose of improvement is to make the batter fall off, so that the big bubbles in the batter disappear.

8. Use a scraper to push the batter in the middle of the baking tray to the four corners of the baking tray, so that the batter is evenly distributed in the baking tray, and then gently shake the baking tray twice. One is that the surface of the batter is flat, and the other is that the bubbles in the batter can be broken.

9. Preheat the oven in advance, 160 degrees, 150 degrees for 28 minutes. After preheating, send the baking tray into the oven.

10. Immediately after baking, discharge the baking tray from the oven and exhaust it twice. Cover the cake with a piece of oil-proof paper, immediately take the cake out of the baking tray and hang it upside down on the drying net, and then quickly remove the oil-proof paper from the bottom of the original cake.

12. Then turn the cake over. When baking, the bottom is still facing down, and the oil-proof paper on it can also be removed. Put it on the drying net to dry it to about 30 degrees (just like the temperature of your hands).

13, put the bottom of the cake up, then lay a layer of silicone oil paper or tarpaulin longer than the cake roll under it, and cut off one edge at both ends with a knife at a 45-degree angle (this makes the cake easy to roll up and close).

14. Use a spatula to apply the whipped cream to about 2/3 of Qifeng cake, and the rest 1/3 need not be applied. 1/3 Put more cream near the edge of the cake and spread it into a bulge with a width of 5 cm and a height of 3 cm, so that the rolled cake roll will look good.

15. Lift the tarpaulin at the bottom of the butter end of the cake, roll it to the inside of the cake, roll up the part with the butter bulge, and then hold the cake tightly with your hands, so as to ensure that the innermost circle of the cake roll is tightly rolled, and only when the inner circle is finalized can the outer circle be finalized. After the inner ring is formed, push the cake roll forward and take back the tarpaulin. Don't roll the tarpaulin into the cake. After winding, put the top of the tarpaulin into the bottom of the cake roll, hold the cake roll downward and inward with one hand, and pull the bottom tarpaulin outward with the other hand, which is beneficial to make the cake roll tighter.

16. Wrap the rolled cake roll with tarpaulin or silicone oil paper and put it in the refrigerator for 20 minutes, which is conducive to setting.

skill

1, all operating tools should be kept without water and oil.

2. Before sending the egg white, you can put a few drops of lemon juice in the egg white. Lemon juice is used to remove the fishy smell of eggs. I often can't tell, because there is no smell of eggs, and some people will have obvious feelings.

Finally, do the tiger skin part:

Raw materials:

1, 8 yolks

2.30 grams of sugar

3. Corn starch 15g

Production method:

1, add sugar to the egg yolk, send it at low speed in electric egg beater, and send it to the egg yellow light. Lift the eggbeater and draw a line on the surface, which will last for a long time.

2. Sieve, add corn starch and stir into a smooth yolk paste.

3. Also use a 28*28 baking pan with a tarpaulin inside, pour the yolk paste into the mold and shake it gently twice to make the surface smooth.

4. Preheat the oven in advance and bake at 200 degrees for 8- 10 minutes (oven temperature and time are for reference only).

5. After baking, just like making Qifeng cake, use oil paper instead, and finally hang the textured side of tiger skin on the drying net.

6. When drying to hand temperature, the tiger skin is facing down, and a layer of tarpaulin or silicone oil paper is laid under it, and jam is evenly coated. Put the rolled cake roll at12 of the tiger skin, then open the tarpaulin under one end of the tiger skin, wrap the cake roll up, and then push it forward to wrap the whole cake roll with the tiger skin. Tiger skin of this size can just wrap a 28.

7. The rolled tiger skin cake roll can be frozen for 10 minutes and then sliced, or sliced directly. After all, tiger skin is thin, glued with jam, and it is still relatively strong and will not be layered. Generally, just cut a piece 3-5 cm thick.

Tips:

The temperature of each oven is different. Be sure to look at the oven for the first time and observe the coloring of tiger skin. The temperature and time I gave are reference values. You can determine your own value according to the temper of your oven.