It turns out that the tiger skin cake roll is made in this way, it does not crack, and it tastes good

1. Quasi-ingredients:

Cake roll: 4 eggs, 50 grams of corn oil, 50 grams of pure milk, 75 grams of cake flour, 45 grams of sugar

Tiger skin: 6 egg yolks, 40 grams of sugar, 14 grams of cornstarch

Whipping cream: 180 grams, 20 grams of sugar

Second, the practice

1. Prepare 2 large bowls without oil and water, and separate the egg whites and yolks;

2. Add corn oil and pure milk to the egg yolk and stir well;

3. Sieve the bottom gluten flour and stir evenly with the "Z" type method until there are no particles and put aside for later use;

4. Add white sugar, a few drops of lemon juice or white vinegar to the egg whites, and beat them with a whisk (the egg whites will be easier to beat in the refrigerator before beating, and it only takes me less than 4 minutes to beat them);

5. Beat until there is a small hook, don't beat it too much, otherwise it will crack when baking;

6. Add a quarter of the egg white to the beaten egg yolk and mix evenly;

7. Pour all the remaining egg whites into it, and mix it evenly by stirring;

8. After mixing evenly, shake a few times to shake the bubbles out, and then pour them into a baking tray that has been covered with oiled paper, and tidy it up with a spatula;

9. Bake in a preheated oven at 170 degrees for 18 minutes;

10. After baking, take it out and buckle it upside down on the grid rack to cool, and then tear off the oil paper;

11. Now let's make tiger skin, add egg yolk (no egg white) and sugar to the basin and beat it with a whisk at high speed, beat until the volume becomes larger, the color turns white, then add 14 grams of corn starch, and continue to stir evenly with a whisk;

12. Pour into a baking tray, smooth with a spatula, and bake in the oven at 200 degrees for 6 minutes;

13. Take it out after baking and let it cool;

14. Now let's make whipping cream: add sugar to whip the whipping cream;

15. Spread the cooled cake roll with whipped egg cream, and then roll it up, how convenient it is to push it while rolling, as long as it can be rolled up, it should be rolled tightly.

16. Tear off the oil paper of the tiger skin (the tiger skin can't be too cold), smear the whipping cream on the same, and then put the rolled cake roll in the middle and roll it up, and press it gently. Put it in the refrigerator and refrigerate it for about half an hour to set;

17. You can cut it into pieces, the tiger skin cake roll is done, the taste is very good, my husband also said how to make so little, make more next time. If you like it, try to collect it and make it for your family.