Tiger cake roll

1

First make tiger-skin cake. Three yolks were inserted into the egg basin, with fine sugar, and several drops of vanilla concentrate were added, which were distributed by electric punchers. It's been so intense

2

Add corn starch, then a little flattening with an eggbeater

3

Squawk a layer of tin paper, pouring tiger-skin cakes in, microshocking it a few times, evenly distributed the dish

4

Put it in a preheated oven of 200 degrees. Up and down. Middle and lower. Five minutes

5

The cake from the oven is torn back to the ground with tin paper, tearing down the bottom while it's hot

6

For details of the twilight cake produced, see the twilight formula. The baked twilight cakes are cooled down in the manner described above

7

Cut some, if you like, so that the tiger-skin cake can wrap it up well

8

Make a pap. Light cream and sugar

9

A thin cream on a cold skin cake now

10

Cover it up on a cream-skinned tiger cake

11

And the end that's gonna roll up, cut a little bit with a knife, so the cake can roll up more

12

Roll the cake gently with your hands

13

The wrapped cake was wrapped in tin paper and frozen in the fridge for half an hour

14

You can enjoy it when you've got a curvature

Notes: 1. A Tiger Skin Cake Roll is essentially a regular chiffon cake with a layer of tiger skin. To create the tiger skin pattern, the egg yolks must be beaten thoroughly and baked at a high temperature of 200°C. This heat causes the yolks to deform and contract, resulting in the beautiful tiger skin pattern. 2. The baking temperature for the tiger skin pattern is high and the time is short, so pay close attention. Once it reaches your desired color (the tiger skin in the finished photo is relatively light; if you prefer a darker color with scorched spots, you can bake it a little longer), remove it promptly. Otherwise, a moment of carelessness will result in a completely charred tiger skin. 3. For the cake filling, aside from whipped cream, using buttercream also makes for a delicious cake roll. 4. Try to use a flat-bottom baking tray to make the tiger skin; some trays have obvious unevenness on the bottom, which results in a poor tiger skin effect. 5. If the tiger skin sticks easily to the aluminum foil when placed on it, you can lower the temperature to 170°C and bake the tiger skin for a few more minutes before taking it out of the oven to allow more moisture to evaporate from the surface, making it less sticky.