Tiger skin cake roll

I remember my favorite food when I was a child was tiger skin cake. The thin yellow layer on the outside was fragrant and soft. The cake inside contained sweet jam. Every bite was a surprise. What fascinated me most was the tiger skin coat it wore. How can you make it into beautiful patterns? At that time, I never imagined that I could DIY myself in the future.

In recent years, many pastry shops have appeared in the streets and alleys. Every time I pass by, I can smell the aroma of cake wafting out of them. However, I am disappointed that there is still no tiger skin cake.

Since entering the baking business, I have always been pleasantly surprised by my creations, whether it is success or failure. During an accidental search, I discovered a way to make tiger skin cakes. I was so excited that I couldn't express my excitement. It seems that the cake I have been longing for is not far away from me.

Recipe Recommendations

low powder 75g
vanilla powder 2g
eggs of 3
oil 50g
milk 37g
sugar 16g+55g
salt a little
white vinegar few drops
egg yolk of 4
corn starch 16g
powdered sugar 30g

original
baking
an hour
ordinary

Steps for Tiger skin cake roll

Add 16g of sugar to milk and mix well.

Come on, mix well.

Add egg yolks one by one and mix well.

Sieve in the powder.

Cut and mix into egg yolk paste 3-4 times egg white.

Add salt, white vinegar and 55g of sugar in portions and beat until hard.

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Stir egg yolk paste. (The egg yolk paste is so thick that it can't mix.)

Made egg whites. (Start preheating the oven to 200 degrees)

Add the beaten egg white to the egg yolk paste in three portions.

Gently stir from the bottom.

Pour into a baking sheet covered with oil paper.

Shake off the big bubbles and place them in the middle layer, first at 200 degrees for 10 minutes, and then at 160 degrees for 10 minutes (the original recipe is 23 minutes. I was afraid that it would not be easy to roll if it was too hot, so I tried it with a toothpick. When it was cooked, please adjust it according to your own oven).

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reverse.

Use a uniform strip on the narrow side.

Roll it up (I wanted to roll it with thick blueberry sauce, but once I tasted the sweetness of the cake was enough, I applied a thin layer of osmanthus sugar).

Mix tiger skin materials.

Beat with an egg beater until the color becomes white (it feels too thick, add a little milk, but the volume does not appear to have increased. Just mix well and will not affect the taste).

Spread the beaten egg mixture evenly into the baking sheet (the oil paper I used was the reverse side of the freshly baked cake, and saving was a virtue).

Put it into the top layer of the oven and heat it for 2-3 minutes. Be sure to watch. In less than 2 minutes, I will burn the sides in a blink of an eye.

Turn upside down and tear off the oil paper (spray some water on the oil paper to make it easier to tear), apply jam (I applied honey), place the cake body on top, roll it up, and OK to finish.