This square is the size of a 38 x 28.5 cm rectangular grill, and you can adjust the recipe according to the size of your own grill.There are eight eggs in total, the egg whites are separated, I collect all the eggs in a sealed box and keep them in the refrigerator, there is a special recipe for egg whites that can be used.

WHAT YOU NEED

Ingredients

Cocoa cake rolls: in moderation
Preparation of eight eggs
separation of the yolk
49 grams of milk
34 grams of corn oil
46 grams of low-fat flour
8 grams of cornstarch
1 teaspoon of flour
1/4 teaspoon of vanilla powder
8 grams of cocoa powder
50 grams of egg yolk
Egg whites: moderate
120 grams of egg whites
White sugar 80 grams
1/8 teaspoon of salt
A few drops of lemon juice or white vinegar
Tiger skin: in moderation
The remainder of the cocoa roll after the egg yolk.
40 grams of white sugar
1/16 teaspoon of salt
21 grams of cornstarch
18 grams of corn oil

How TO MADE Tiger leather cake rolls

Steps 1 to 4

1. Eight eggs are separated from the egg yolk, which can be collected and refrigerated in a special zippered box, and other foods can be made using only egg yolk.

2. First make the cocoa cake roll, the water and corn oil in the egg yolk paste recipe is called to mix together evenly, the state of oil and water separation is not seen.

3. Add collectively sifted low-strength cornstarch flour, baking powder, vanilla powder and cocoa powder, stir until dry powder free, do not over-stir to avoid stirring.

4. Add 50 g of crushed egg yolk and stir evenly to a state where it can naturally drip.

Steps 5 to 8

5. Now let's make the scrambled eggs part, pour all this part of the ingredients into the scrambled eggs bowl, stir at low speed until the sugar is completely melted, then open the scrambled eggs at medium speed.

6. When you hit it at high speed, you'll see that the egg whites get thicker and thicker and thinner and thicker and thicker and thicker and thicker and thicker and thicker and thicker and thicker and thicker and thicker and thicker.

7. Dig out one-third of the egg whites and add to the mixed cocoa butter paste, mix evenly, do not mix in a circle to avoid evaporation, then pour the mixed cocoa butter paste into the egg whitening bowl, still mix evenly, carefully stir but not too slowly, the egg whitening will start evaporating after 20 minutes.

8. The mixed cocoa cake paste is poured into a well-oiled baking pan, and if the paste does not keep its shape, but flows around, it indicates that the mixture has evaporated.

Steps 9 to 12

9. Scrape flat with a plastic scraper and adjust to a uniform thickness.

10. Preheat the oven to 180°C, lower to 140°C, bake for 20 minutes, remove the surface with your fingers, it is elastic and cooked.

11. Tear off the oil paper while it's hot, then flip it over and dry it on the grill.

12. The cooking table is covered with a layer of preservative film, the cake is covered with a layer of preservative film, on one side of the body, the preservative film leaves a wide edge that can be rolled around the rolling stick, the sauce does not need to be completely dried, if the cream is rolled, it needs to be completely dried, I'm rolling the apple sauce, evenly roll a thin layer, the rolling stick is placed under the preservative film, roll the preservative film outwards on the rolling stick, pull up the preservative film with the cake, start pressing the head, continue to roll the rolling stick forward in the opposite direction, as shown, the rolling stick is always pressing the cake 3/4 of the way, then naturally rolled, then wrap the rolled cake back with the preservative film to help shape the rolling.

Steps 13 to 16

13. Next up is tiger skin.

14. The remaining butter and sugar are mixed in a cocoa cake roll, stirred slowly until the sugar melts, and placed in cornstarch to be stirred evenly at medium speed.

15. After adding the corn oil and stirring evenly, open it at high speed, until the egg yolk becomes a white, delicate paste.

16. Pour the egg yolk into a well-oiled pan, scrape it flat with a scraper, be patient, the tiger skin paste is very thin and does not scrape well, it must be scraped slowly to thick and even.

17. The oven is preheated to 180 °C, the fire is turned off, it is cooked quickly for 3 to 5 minutes, people cannot leave, be careful to observe, soon the surface will be stained.

18. Looking at the oven, the tiger skin pattern is colored to the pattern, but it can't be roasted, take out the inverted roasting net, tear the oil paper while it's hot, because the tiger skin is thin and easy to tear, so it's better to tear the oil paper one by one.

19. The freshly rolled cake rolls are then opened, and the tiger skin rolls are rolled into slightly shaped slices on the cake using a preservative film and a doughnut stick.

20. Because I'm applying apple jam, it's not much different from the color of the cocoa cake, so it looks like the layers of the rolls are not clear enough, if you use cream, you can clearly see the layers, or do it according to the taste of the population, I prefer the freshness of the jam.

21.