Root Cake(shu gen dan gao )

Root Cake

Introduction:

Production steps:

Step 1: put the weighed milk, sugar and oil into a container;

Step 2: sifted low gluten flour and cocoa powder;

Step 3: put the egg yolk and egg white into two containers respectively, and the protein container should be free of water and oil;

Step 4: mix the egg yolk mixture evenly, sift the low gluten flour and cocoa powder;

Step 5: mix well and reserve;

Step 6: beat the egg white, add one third of another 60 grams of sugar and stir well;

Step 7: stir evenly in two or three times;

Step 8: add a few drops of white vinegar to the egg white, and then stir it;

Step 9: the protein can be stirred up with a blender, and the small triangle can not flow;

Step 10: pour one third of the egg white into the egg yolk mixture and stir them evenly;

Step 11: pour the mixed liquid into the remaining two-thirds of the egg white, and stir them evenly,

Step 12: pour into the required mold;

Step 13: vibrate twice before putting into the oven, and then put into the preheated 180 degree oven;

Step 14: 15 minutes in the middle and lower layers, take it out and stand upside down on the grid after baking, and remove the oil paper on the bottom when it is warm

Step 15: pour the chocolate sauce into the animal butter;

Step 16: whip the cream and set aside;

Step 17: spread the whipped cream on the cake surface evenly;

Step 18: the cake slice is padded with oil paper, and a rolling pin is placed in the front of the oil paper;

Step 19: while lifting the cake forward, press the front with a rolling pin, so that it can be rolled evenly and neatly;

Step 20: cut both sides of the shaped cake roll, and then cut it obliquely;

Step 21: put the cutting piece outward;

Step 22: melt the chocolate in water;

Step 23: wait until room temperature, then pour the chocolate into the whipped cream to continue whipping;

Step 24: spread the whipped cream on the surface of the cake and mark the root pattern with a fork;

Step 25: cut the bottom of fresh strawberries flat, and cut a small piece of strawberries at the top as a hat;

Step 26: squeeze cream, decorate eyes with black sesame, etc,

Step 27: put the prepared Santa next to the cake and spread some coconut silk at the bottom;

Step 28: finally, place all the small decorations and sprinkle with sifted powdered sugar;

Step 29: the "root cake" full of Christmas flavor is finished.

Materials required:

Low gluten flour: 80g

Eggs: 4

Sugar: 60g + 30g

Oil: 60g

Milk: 60g

Animal butter: 250g

Chocolate sauce: 50g

Chocolate powder: 15g

Chocolate: 50g

Lemon juice: a few drops

Precautions: 1. Beat the egg white in a water-free and oil-free container, pay attention to the strength and method of mixing the egg white and yolk mixture, and select from the bottom to the top; 2. Avoid adding chemicals such as Tata powder when adding vinegar in household production, and stand the cake mold upside down immediately to avoid collapse; 3. When rolling the cake, pay attention to laying oven paper below, and placing a "roll" under the front paper When rolling the dough stick, pull the baking paper forward and press the paper with a rolling pin to set the shape; it's better to put the rolled cake roll for one hour to set the shape; 4. Cream is mixed with chocolate sauce to make the chocolate cream sandwich; because I want to make the outer skin color darker, I add some melted chocolate.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Shu Gen Dan Gao