巧克力虎皮捲 Chocolate Tiger Skin Cake Roll
巧克力虎皮捲
Chocolate Tiger Skin Cake Roll
模具大小
28×28 烤盤
模具大小
28×28 Baking Pan
【 材料】
雞蛋 5個 (大)
玉米油 40g
可可粉 10g
牛奶 60g
低筋麵粉 55g
細砂糖 35g
檸檬汁 幾滴
常溫蛋黃 9個 (約150g)
細砂糖 20g
玉米澱粉 18g
可可粉 5g
玉米油 15g
淡奶油 200g
細砂糖 8g
奧利奧碎 50g
海鹽 一小撮
【 Ingredients 】
5 Eggs (Large)
40g Corn oil
10g Cocoa powder
60g Milk
55g Cake flour
35g Sugar
Few drops Lemon juice
9 Egg yolks (Room temperature, about 150g)
20g Sugar
18g Cornstarch
5g Cocoa powder
15g Corn oil
200g Whipping cream
8g Sugar
50g Oreo crumbs
1 pinch Sea salt
【 蛋糕捲做法 / Cake Roll Method 】
可可粉先和玉米油混合攪勻，加入牛奶乳化。
Mix cocoa powder and corn oil, then add milk to emulsify.
可可粉是油溶性的，這樣能充分溶解，後續不容易消泡。
Cocoa powder dissolves well in oil to prevent batter deflation later.
篩入低筋麵粉拌勻，最後加入蛋黃攪成順滑蛋黃糊。
Sift in cake flour, mix well, and stir in egg yolks until smooth.
蛋白冷凍到有一圈冰碴，加檸檬汁和糖，先高速後低速打發到提起有彈性的小彎鉤。
Freeze egg whites until icy edges form, add lemon juice and sugar, whip until soft peaks.
分兩次混合蛋白霜和蛋黃糊，翻拌均勻後從高處倒入烤盤，震幾下排氣泡。
Fold egg whites into batter in two batches, pour into pan, tap to release bubbles.
烤箱提前預熱，150-160°C烤25-30分鐘。
Bake in a preheated oven at 150-160°C for 25-30 minutes.
出爐震兩下排氣，放涼蓋油紙防風乾。
Tap the pan after baking, let cool, and cover with parchment paper.
【 巧克力虎皮做法 / Tiger Skin Method 】
蛋黃加糖開最高速打發，大概4-6分鍾。
Whip egg yolks and sugar at maximum speed for 4-6 minutes.
打到提起打蛋頭畫 "8" 字五秒不消失、紋路清晰不會馬上消失的程度。
Whip until thick enough to hold an "8" shape for 5 seconds.
篩入玉米澱粉和可可粉，低速拌勻，再加玉米油翻拌均勻。
Sift cornstarch and cocoa powder, mix at low speed, fold in corn oil.
倒入墊了油布的烤盤，刮平表面。
Pour into a pan lined with a baking mat and smooth the surface.
模具要比蛋糕捲模具稍小一點。
The pan size should be slightly smaller than the cake roll pan.
210-230°C烤6-10分鐘，全程盯著，上色滿意就出爐。
Bake at 210-230°C for 6-10 minutes, watch closely, and remove when golden.
出爐立刻蓋油紙，放涼防乾。
Cover with parchment paper immediately after baking, let cool.
【 夾心奶油與組裝 / Cream Filling & Assembly 】
淡奶油加糖打發到偏硬挺但不過頭的狀態，加奧利奧碎和海鹽拌勻。
Whip cream and sugar until stiff peaks, fold in Oreos and salt.
蛋糕捲斜切兩頭各 2cm 左右，表面抹一層奶油。
Trim 2cm off both ends of the cake roll, spread cream evenly.
不然虎皮尺寸不夠包住。
Otherwise, the tiger skin will be too short to wrap around.
用擀麵杖輔助捲緊，放冰箱冷藏定型。
Roll tightly using a rolling pin and refrigerate to set.
虎皮表面抹薄薄一層奶油，放上定型的蛋糕捲，用虎皮包裹起來。
Spread thin cream on tiger skin, place the cake roll, and wrap.
油紙裹緊後冷藏 1 小時定型再切片。
Wrap tightly with parchment paper, chill for 1 hour before slicing.
【 翻車預警 / Troubleshooting 】
虎皮紋路不清晰：90%是蛋黃沒打發到位。
Unclear tiger stripes: 90% due to under-whipped egg yolks.
要打到非常濃稠、紋路幾秒不消失的狀態，寧可多打一會。
Whip until very thick and stable, err on the side of over-whipping.
虎皮出爐像餅乾一卷就裂：烤過頭了。
Tiger skin cracks like biscuits: Overbaked.
溫度要高但時間要短，表面金黃就拿出來，不要等到深棕色。
High temperature with short time; remove when golden, not dark brown.
虎皮蛋清浪費了怎麼辦：留 60g 混入蛋糕捲麵糊代替蛋黃。
How to use leftover egg whites: Use 60g in the cake roll.
剩下的做天使捲或馬卡龍，一點不浪費。
Use the remaining whites for angel food rolls or macarons.
捲的時候開裂：虎皮不要震盤，蓋油紙防乾很關鍵。
Cracking during rolling: Do not tap the tiger skin pan; cover to retain moisture.
捲之前回溫幾分鐘讓虎皮稍微柔軟一點再操作。
Let it rest at room temperature to soften before rolling.
