tiger skin chocolate swiss roll 虎皮可可蛋糕卷 φ( ●⌒へ ⌒〃)o

this is a fuss free swiss roll… took me 75 mins in total for the entire cake, including chilling cake and cleaning up (¬‿¬) this is not the point.. the point is, i’d baked a few tiger skin swiss rolls in the past but i’d never been satisfied with the skin.. i get the brown, but not that 3D effect. do you have the same problem? so i became an egg killer, trying different combinations, and here i am, presenting you with this version… it didn’t fail me (*＾＾*)

Ingredients (for a 25 x 25cm square pan)

chocolate swiss roll
recipe and directions adapted from my previous bake, mister dark chocolate swiss roll

tiger skin
4 egg yolks
30g icing sugar
15g cornstarch

Filling
80g whipping cream
8g icing sugar
few drops of vanilla extract (optional)

食材 （可做一个 25X25 厘米方形蛋糕）

巧克力蛋糕卷
食谱和方法请参考此链接

虎皮
蛋黄4颗
糖霜 30克
粟粉 15克

内陷
淡奶油 80克
糖霜 8克
香草精 几滴 （可免）

Directions/方法

– first prepare chocolate swiss roll, and allow to cool
事先将巧克力蛋糕卷烘焙后，冷却

– prepare tiger skin ~ preheat oven to 220 degrees C, grease and line baking pan with baking paper
准备虎皮 ～ 烤箱预热至 220摄氏度。烤盘涂抹油，铺上烘焙纸

– mix all tiger skin ingredients in mixer bowl. i beat these on speed 8 for 5 mins, and then turned it down to speed 1 for 2 mins
将所有虎皮食材放入容器中，以厨师机速度8打发5分钟后，降速至速度1，继续打2分钟

– this is a very sticky batter, so spread it carefully onto parchment paper that has been greased and lined on the pan
面糊非常浓稠，所以需小心翼翼将面糊铺在涂抹在烤盘上

– place pan into centre rack of oven, and TURN ON THE GRILL MODE i.e. no lower heat, upper heat only
烤盘送入中层烤箱，转换至烧烤模式，即是只有上火，无下火

– bake for 3 mins (or 4, depending on the temperature of your oven). mine was done when it was nearly 3 mins
烤3分钟 （依照个人烤箱调试烘焙时间，可能需要烤4分钟）。我的在3分钟前就差不多了

– make sure you monitor the skin very carefully as it browns very quickly. remove from oven, and allow it to cool
烤虎皮时，必须“虎视眈眈”哈，因为非常容易上色！上色后，立马出炉，冷却

– meantime, beat whipping cream with icing sugar and vanilla extract until you get shiny stiff peaks
冷却当儿，将淡奶油、糖霜和香草精混合打发至有光泽，硬性状

– spread this on chocolate swiss roll, and roll the cake carefully with the help of parchment paper
奶油涂抹在巧克力蛋糕卷上，用烘焙纸卷起

– spread a thin layer of whipped cream onto tiger skin, and wrap it around the swiss roll. wrap the roll with parchment paper and chill in fridge to set for at least 3-4 hours before serving
虎皮也抹上一层薄薄的奶油，将巧克力蛋糕卷摆在上方，然后卷起。虎皮蛋糕卷抱上烘焙纸，放入冰箱冷藏3-4分钟即可想用

Personal notes／温馨小贴士:

– i baked the swiss roll for 15 mins this time, and am happier with the “dryness” (i.e. not too much peel sticking on the parchment paper after peeling off)
这次的巧克力蛋糕卷我烤了15分钟，对这次的干性比较满意 （既是撕下烘焙纸后，比较“干净利落”）

– fill free to change filling (to other flavours or jam) to suit your desired taste
内陷以个人喜好可随意转换（如其他果酱或口味儿）

childhood memories… (⁎⁍̴̛͂▿⁍̴̛͂⁎)*✲ﾟ*｡⋆♡

Pollution index: 163 (unhealthy)