Tiger skin Angel Cake Roll(hu pi tian shi dan gao juan )

Tiger skin Angel Cake Roll

Introduction:

"Angel Cake - only protein, sugar, low powder. Protein just need to be sent to wet foaming, making cake roll is not easy to break. Tiger skin - only egg yolk, sugar, corn starch. Send to thick white state, in high temperature, will appear the effect of tiger skin

Production steps:

Step 1: make angel cake first. The material is weighed well.

Step 2: add white vinegar to the protein, add sugar in three times, and beat the protein. Lift the egg beater, there is a curved tip, wet foaming state.

Step 3: mix the salt and flour evenly, and sift in the protein. Mix well.

Step 4: pour the cake paste into the baking tray covered with oil paper. Middle layer, heat up and down, turn oven to 140 degrees (actual 180 degrees), 12 minutes.

Step 5: put the baked cake on the baking net, tear off the oil paper, turn it over and cool it slightly. And in a section cut 2-3 knife, but don't cut off, so start better roll.

Step 6: after the cake is not hot, brush it with jam and roll it up. Wrap it in oil paper. Refrigerate for 30 minutes.

Step 7: weigh the tiger skin.

Step 8: pour the sugar into the yolk at a time. And beat, so that sugar into the egg yolk.

Step 9: whisk the yolk to a thick state with an egg beater, and cut it white.

Step 10: sift in cornmeal and continue to beat for two minutes with the beater to make cornmeal and egg yolk fully blend.

Step 11: pour the beaten tiger skin paste into the baking pan covered with oil paper. Level the surface with a scraper. Twist oven to 160 degrees (actual 210 degrees), middle layer, heat up and down, 7-10 minutes.

Step 12: bake the tiger skin until there are obvious patterns. Take out the refrigerated angel cake roll and brush the outside with jam. Then roll it with tiger skin. Wrap in oil paper, refrigerate for 30 minutes, then cut into pieces.

Materials required:

Angel Cake: protein 2: 72g

Angel Cake: sugar: 25g

Angel Cake: low powder: 25g

Angel Cake: white vinegar: 1 / 4tsp

Angel Cake: Salt: 1 / 4tsp

Tiger skin: 3 yolks: 45g

Tiger skin: sugar: 15g

Tiger skin: corn starch: 10g

Cake roll filling: Jam: right amount

Note: 1, to appear tiger skin, egg yolk must be sent to white, and thick. 2. Egg yolk need high temperature to appear wrinkled skin, 200-210 degrees, high temperature, fast baking. 3. The cake paste should be scraped evenly on the baking plate as far as possible to avoid inconsistency between raw and cooked.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: salty and sweet

Chinese PinYin : Hu Pi Tian Shi Dan Gao Juan