How to make tiger skin cake

The fragrant and soft tiger skin cake is believed to be a favorite of many friends. Foodies don’t need to drool in a hurry, let’s introduce the making of tiger skin cake in detail.

1. Ingredients: 60 grams of low-gluten flour, 2 eggs, 45 grams of powdered sugar, 45 grams of butter, and 90 grams of water.

2. Method: It takes a few minutes to make the tiger skin covering the puffs. Butter, powdered sugar, and low-gluten flour are 1:1. I used 45 grams each, which is enough to make several puffs. . Soften butter at room temperature, add powdered sugar and mix well. Add low-gluten flour, knead into dough, and freeze for later use. This is shaped tiger skin. The raw materials for making puffs are super simple, butter, eggs, cake flour and water. Put the butter and water into a small pot and bring to a boil. Pour in the low-gluten flour and mix quickly to ensure the batter is cooked. Set aside to cool until it is not hot to the touch. Beat the eggs and fold into the batter several times. Put the batter into a piping bag, cut the tiger skin into thin slices and cover it with the batter. Preheat the oven to 200 degrees for 30 minutes.

3. Tips: Boil butter and water, add low-gluten flour and mix well. After that, be sure to cool it until the bottom of the basin is not hot before adding eggs. Otherwise, the eggs will be cooked and the puffs will not rise; After the puffs are in the oven, do not open the oven to look at them, because cold air will enter and the puffs will deflate.

Relatively speaking, the difficulty of making tiger skin cake is relatively high. Maybe for foodies who generally use their mouths but not their hands, making tiger skin cakes at home is indeed a bit difficult. In fact, tiger skin cake is a very classic cake dessert. It can be seen in all major bakeries and cake shops. However, if you can make it yourself, the ingredients will be safer and more secure, and you will feel more assured when eating it!

Ingredients

2 eggs, 45 grams of caster sugar, 34 grams of corn oil, 34 grams of water, 55 grams of low-gluten flour

Steps

1. Prepare the ingredients and separate the egg white and egg yolk.

2. Mix corn oil and water together and pump by hand to fully emulsify.

3. Sieve the low-gluten flour into the water-oil mixture and mix with your hands in a Z-shape until no dry powder forms.

4. Add egg yolk liquid.

5. Continue to make Z-shapes with your hands to blend the egg yolk paste for a while, then use a spatula to stir evenly and set aside.

6. Beat the egg whites at low speed until thick and foamy, then add 1/3 of the white sugar.

7. Add the second 1/3 of the white sugar when the eggs are beaten at medium speed until fine foam.

8. Then beat the egg whites at high speed until they have lines, add the remaining white sugar, and continue beating at medium speed until short and straight sharp corners appear when the egg whites are lifted up.

9. Add 1/3 of the egg white to the egg yolk paste, stir from the bottom with a spatula, and mix evenly.

10. Take another 1/3 of the egg whites and continue to mix evenly. Add the egg whites after mixing evenly each time. Pour the egg whites into the egg yolk batter in three batches to form a fine cake batter.

11. Preheat the Panasonic oven to 150 degrees.

12. Pour the cake batter into a 6-inch chiffon mold from a high position, shake out the big bubbles, and place it in a preheated oven at 150 degrees for 40 minutes.

13. Shake the baked chiffon cake lightly, then turn it upside down and let it cool.

14. Unmold the chiffon cake after cooling.

15. Cut into pieces and serve. It is as delicate as clouds.