"Tinrry+" nanny-level hands-on teaching! Classic tiger skin cake rolls

Cooking Instructions

1. If you have any questions in the production, scan the code to add my little assistant WeChat message to me, I will reply to you as soon as possible, and you can also join the Tianyuejia baking exchange group, get the same materials and tools of the tutorial.
   
   WeChat public account: Tianyuejia baking

   

2. To make the original cake roll: add corn oil, pure milk and vanilla extract to the bowl, mix well with a manual whisk, then add the sifted cake flour and mix well until the dry powder is not visible;

   

3. Egg yolk and egg white separation, egg white separation into a clean bowl, egg yolk added to the mixture just now, mix well with a manual whisk until there is no particle;

   

4. Mix trehalose and caster sugar well, start the electric whisk at high speed to beat the egg whites until coarse foam, and add half of the sugar;

   

5. Continue to beat until the egg whites turn white and the foam becomes delicate, add the remaining half of the sugar and cornstarch, turn to medium speed, beat until wet foaming, the lines do not disappear, and pull up the whisk in a small hook state;

   

6. Continue to beat until the egg whites turn white and the foam becomes delicate, add the remaining half of the sugar and cornstarch, turn to medium speed, beat until wet foaming, the lines do not disappear, and pull up the whisk in a small hook state;

   

7. Pour into a 28x28 baking pan, smooth with a spatula, and gently drop the baking pan 10 times at each angle to smooth the cake batter;

   

8. Put the cake into the preheated oven in advance, 160 degrees up and down, bake for 20-25 minutes in the middle layer, the surface of the cake will be golden brown and baked, the cake will be covered with oil paper immediately after baking, upside down, and placed on the baking net to cool for later use;
   
   Tips: Cover the oil paper immediately after baking, so that the cake skin can stick to the oil paper, so that the cake skin can be completely torn off.

   

9. To make tiger skin embryos: egg yolk, powdered sugar, salt, and vanilla extract are slightly mixed with a whisk, and then beat at high speed until expanded;

   

10. Then turn to medium-low speed and beat until the egg yolk paste expands to twice the size, draw a figure 8, the lines are clear, and disappear within about 10-15 seconds;

    

11. Add the cornstarch, mix well at low speed, pour into a 28X28 baking dish, and gently smooth with a scraper;
    
    Tips: There is no need to drop the baking tray lightly, and the batter bubbles can be poked off with a toothpick, so that the tiger skin will be successfully baked~

    

12. Put it in the preheated oven in advance, the bottom layer, the top and bottom heat 230 degrees, bake for about 6 minutes, after the tiger skin is baked, put it on the net rack, cover with oiled paper, and let it cool for later use;

    

13. Trim the cake embryo: cut off a 1 cm strip at one end of the original cake roll, cut off a strip about 2 cm wide at the other end at a 45-degree angle, cut off the remaining two ends slightly to make it flat, and finally cover it with a tarpaulin to prevent drying, and set it aside for later use;

    

14. Put the tiger skin in the middle of the oiled paper, cut about 2 cm wide strips at both ends, cover with a tarpaulin to prevent drying, and set aside for later use;

    

15. Whip whipping cream: Add caster sugar to the whipping cream, and use a whisk at high speed to beat until it is firm and firm;

    

16. Combination: Take out about 50 grams of whipping cream, save it for later use when the tiger skin is used to bind with the original cake roll, put all the remaining whipping cream into the original cake slices, spread it flat with a spatula, and spread a thin layer of light cream at the junction of the cake roll;

    

17. With the help of a rolling pin, lift one end of the cake and roll it to one-third of the cake, press it lightly, roll up the cake, then tighten the oil paper to make it set, the interface is facing down, and put it in the refrigerator to refrigerate for a few minutes;

    

18. Spread the whipped cream on the tiger skin, and the beveled surface is also covered with a thin layer of whipped cream;

    

19. Take out the original cake roll with the seam facing up and place it in the middle of the tiger skin;

    

20. Hold the bottom of the tiger skin with your hands, let the tiger skin and the cake roll fit gently, flip the fitted tiger skin cake roll, press it with a scraper to make the cake roll form a circle, and put it in the refrigerator for 30 minutes to refrigerate and set;

    

21. Take out the refrigerated tiger skin cake roll, cut it into 2.5-3 cm wide cake rolls, and cut it into 2.5-3 cm wide cake rolls, so that the tiger skin cake rolls are ready~