Universal Scalded Chiffon Roll
Equivalent to one 8-inch quantity
Sugar
50g (can be reduced to 20g for low-sugar versions for children) Lemon juice or vanilla extract A small amount Tiger Skin Pattern # Egg yolks 8 Sugar 40gCorn Starch 15g
Cream Filling Heavy Cream 200g Sugar 20g Sift the powder ingredients in advance and heat the oil to 70°C. Add the oil to the powder ingredients and cook until thickened. Add the milk and stir continuously until the milk is completely absorbed and no longer liquid.If the scalded flour method is not used, the regular chiffon method can be followed: mix milk and oil until emulsified, then add flour to form a batter.
After separating the eggs, add the egg yolks to the batter. Whip the egg whites with sugar and lemon juice until stiff peaks form, then begin preheating the oven to 150°C. Fold one-third of the meringue into the yolk batter, then combine the remaining yolk mixture and meringue. Pour the batter from a height into a small square pan, or pour it in and tap the pan once; either method can remove large air bubbles. Bake at 150°C for 30 minutes, then remove from the oven. Keep the oven preheated at 210°C for making tiger skin. Tiger skin must be made at high temperature. If not making tiger skin or buttercream, the process ends at this step. After removing the cake, place it on clean parchment paper and roll it while hot to set its shape for 30 minutes. Take 10 egg yolks, add sugar, and beat until pale. The batter is ready when an figure-eight trail takes 5 seconds to disappear. After beating, add cornstarch. The leftover egg whites can be used to make egg jerky, macarons, or Jennie crispy cookies.Bake at 210°C on the middle rack for 8 minutes, then remove and place on the lower rack, and bake for another 2 minutes.
Then roll the two layers together and refrigerate. The cross-section looks absolutely delightful. You can also make original-flavor rolls. After learning this method, one becomes obsessed with making rolls.
