Tiger skin cake roll(hu pi dan gao juan )

Tiger skin cake roll

Introduction:

"I remember when I was a child, my favorite food was tiger skin cake. The thin yellow layer on the outside was fragrant and soft. The cake inside was filled with sweet jam. Every bite was a surprise. What fascinated me most was the tiger skin coat it was wearing. How could it be made into beautiful patterns? I never thought that I could DIY myself in the future. In recent years, there are many pastry shops on the streets. Every time I pass by, I can smell the smell of cake coming out of them. However, to my disappointment, there is still no tiger skin cake. Since I have been engaged in baking business, I have always been surprised by my own creation, whether success or failure. A casual search found a way to make tiger skin cake. I can't express my excitement. It seems that the cake I miss so much is not far away from me. "

Production steps:

Step 1: mix milk with 16g sugar.

Step 2: add oil and mix well.

Step 3: add egg yolks one by one and mix well.

Step 4: sift in the powder.

Step 5: cut and mix into egg yolk paste for 3-4 times.

Step 6: add salt, white vinegar and 55g sugar in several times, beat until hard.

Step 7:

Step 8:

Step 9: mix the egg yolk paste. The yolk paste is too thick to mix

Step 10: beat the protein. (start to preheat oven 200 degrees)

Step 11: add the beaten protein to the yolk paste in three times.

Step 12: stir gently from the bottom.

Step 13: pour into the baking tray covered with oil paper.

Step 14: shake off the big bubbles, put them in the middle layer, first 200 ℃ for 10 minutes, then 160 ℃ for 10 minutes (the original formula is 23 minutes, I'm afraid it's not good to bake the roll when it's too old, so I tried it with a toothpick. When it's cooked, adjust it according to my oven).

Step 15:

Step 16: reverse.

Step 17: slide a uniform strip on the narrow side.

Step 18: roll it up (originally, I wanted to roll a thick blueberry sauce, but once I tasted the sweetness of the cake, I smeared a thin layer of Osmanthus candy).

Step 19: mix tiger skin materials.

Step 20: beat with the egg beater until the color becomes white (I feel too thick, add a little milk, and I don't see the volume increases. Just mix it evenly, and it doesn't affect the taste).

Step 21: evenly spread the beaten egg liquid into the baking tray (the oil paper I use is the reverse side of the freshly baked cake, saving is virtue HA).

Step 22: put it on the top of the oven and heat it for 2-3 minutes. Be sure to watch it. In less than 2 minutes, I'll burn it in a twinkling of an eye.

Step 23: tear off the oil paper upside down (spray some water on the oil paper to tear it), put jam on it (I put honey on it), put the cake on it, roll it up, OK.

Materials required:

Low powder: 75g

Vanilla powder: 2G

Eggs: 3

Oil: 50g

Milk: 37G

Sugar: 16g + 55g

Salt: a little

White vinegar: a few drops

Egg yolks: 4

Corn starch: 16g

Sugar powder: 30g

Note: the best four sides of the cake are cut neatly, I did not cut, tiger skin is a little short

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: Original

Chinese PinYin : Hu Pi Dan Gao Juan