2013 Tree Root Cake - let's have Christmas together(nian shu gen dan gao yi qi lai guo sheng dan ba )

2013 Tree Root Cake - let's have Christmas together

Introduction:

"I made this root cake again this Christmas. It took time, effort and trouble to finish it on Christmas Eve... Although the preparation, the process and the finishing are very tired, the final results are so gratifying. Well, the harvest is still far greater than the pay ~ ~ ~ most importantly, my husband saw the exclamation of the cake when he came in, and he was full of praise when he ate it. I think that the motivation to do something well probably comes from this, and nothing is more important than the praise and encouragement of his lover It's too late. This year's tree root cake is more complex, and the cake is surrounded by decorative sugar, so the whole cake looks more complete. It's freezing outside. It's like telling a little story and putting on a little drama inside. Let's welcome the beautiful Christmas with them ~ ~ ~ the Christmas tree root cake is divided into two parts: tree root cake and sugar decoration. The tree root cake consists of five parts: Cake Roll - Cocoa French almond cake roll sandwich - Raspberry chocolate sauce, cherry rum syrup and new sugar Fresh strawberry cream coating - English sauce, chocolate rum cream cake roll. I use French almonds to make root cake. Qifeng and whole egg sponge can be used. But because I have to decorate the root, I chose the French apricot which is more compact and solid. If the cake is too soft, the effect of root ring will be worse. I used to use cream before the cake roll sandwich. Delicious is delicious, but in the end my husband and I will be tired of it. The layer of cream coating on the surface of the cake is also very thick, so this year I used jam. The effect is very good. It's refreshing and not greasy. It matches the outer layer of cream very well. The cream coating on the outermost layer is also cream cream, but it is totally different from the egg yolk cream I always used before. This cream mixed with English sauce is delicious and has better shaping effect. Ingredients: cocoa French almond low Powder 50g, cream 20g, whole egg 120g, sugar 30g, almond powder 60g, protein 100g, fine sugar 60g, cocoa powder 15g, raspberry chocolate sauce: jam 150g, chocolate 60g, cherry rum syrup: water 60g, fine sugar 20g, cherry wine 30g, British sauce: fine sugar 50g, egg yolk (medium) 3, pure milk 250g, British sauce Cream: prepared English sauce, 150 grams of butter, chocolate rum cream: 50 grams of chocolate, 10 grams of rum, prepared English sauce cream

Production steps:

Step 1: jam, chocolate ready, jam at will, chocolate black or milk is OK

Step 2: put the jam in a clean bowl

Step 3: chop the chocolate and set aside

Step 4: place the jam bowl on the fire and heat over medium heat

Step 5: while heating, stir until the jam temperature comes up. You can try it with your fingers, and the jam can be heated until it is not hot

Step 6: turn off the engine and add the chopped chocolate chips

Step 7: melt the chocolate with the heat of jam, mix well and let cool

Step 8: this one is cool and slightly solidified. It can be stirred with a spoon. If it's too cold in the room, you can heat it on the fire when you want to use it later. It's easy to spread and even on the cake

Step 9: prepare the cake

Step 10: cut the butter into small pieces and melt it in hot water. When the butter is melted into this state, you can leave the fire. Be careful not to heat the butter too much to separate the oil from the water

Step 11: continue to melt the remaining butter with the remaining temperature of the liquid butter

Step 12: after the liquid butter is melted, put the small bowl of butter back on the steamer and keep the liquid butter flowing

Step 13: break the whole egg with a beater first

Step 14: sift the sugar powder and almond powder into the egg basin

Step 15: beat the egg liquid, sugar powder and almond powder together with an egg beater to make a lighter almond paste and set aside

Step 16: use egg beater to beat the protein into the fish's eye socket

Step 17: add the first 1 / 3 of sugar

The eighteenth step: stir it into fine foam.

Step 19: add the remaining 2 / 3 of the sugar

Step 20: the egg beater changes from low speed to high speed, and quickly stirs the protein to the whipping state

Step 21: beat into this fine, coagulated and non flowing protein paste

Step 22: prepare the egg yolk paste, protein paste, butter liquid and pre mixed low powder cocoa powder

Step 23: Take 1 / 3 of the protein and put it into the yolk paste basin

Step 24: mix evenly with a scraper

Step 25: take another 2 / 3 of the protein and put it into the yolk paste basin

Step 26: stir evenly with a scraper to form a smooth paste

Step 27: sift 1 / 2 of the low cocoa powder into the egg paste bowl

Step 28: turn the basin gently and mix evenly with a scraper

Step 29: sift the remaining powder into the egg paste basin

Step 30: continue to stir with a scraper to form a cocoa batter

Step 31: put a small amount of cocoa batter into the butter

Step 32: quickly mix the butter and batter

Step 33: mix well and pour the butter back into the batter basin

Step 34: mix the butter and the cocoa batter with a scraper, and the French cocoa almond batter is ready

Step 35: quickly pour the batter into the baking pan

Step 36: scrape the surface of the flat paste with a scraper, then pick up the baking tray and shake it on the table for a few times to shake out the big bubbles in the paste. The middle layer of the oven is 175 degrees for about 12 minutes

Step 37: take out the cake quickly after baking, move the cake to another grill, tear off the cake paper around the cake to dissipate heat

Step 38: when the bottom of the cake is not hot, take a piece of cake paper to cover the cake, turn it over and remove the cake paper from the bottom

Step 39: let the cake pieces cool

Step 40: prepare the ingredients for the English sauce, and then prepare a clean colander

Step 41: put the yolks and sugar in a clean bowl

Step 42: beat with the beater until the batter turns white and light

Step 43: pour the milk into a small bowl, open fire and cook until the milk is about to boil

Step 44: don't let the milk cool, just scald it and pour it into the batter basin. Pay attention to pour it in a small amount many times

Step 45: pour a little at a time, beat the milk and egg paste with the egg beater until they are completely blended, and then pour in the next batch

Step 46: the milk and batter are completely blended

Step 47: add all the milk to the batter several times

Step 48: pour the milk and egg mixture into a small pot

Step 49: prepare a basin of ice water

Step 50: set the milk and egg paste liquid on fire, heat it over low heat, and leave the fire when it is heated to about 80 ℃

Step 51: put the small pot into the ice water prepared in step 49 immediately after leaving the fire and cool it for standby

Step 52: the English sauce is ready

Step 53: prepare the ingredients for the British sauce cream. Use the prepared British sauce and softened butter

Step 54: prepare the cherry rum syrup, put the sugar and water into a small basin

Step 55: weigh 30 grams of cherry wine in advance

Step 56: put a small basin with sugar and water on the fire and bring to a boil. After boiling for a while, leave the fire

Step 57: cool the syrup and add cherry wine

Step 58: stir well, the cherry rum syrup is ready, and set aside

Step 59: prepare the ingredients for the chocolate rum cream

Step 60: the chocolate is first planed into fine granules

Step 61: it's really broken. For example, the chocolate I used is small, so it's OK not to do it. If it's big like Dove's, you can do it if you can, and you can break it if you can't

Step 62: This is all the materials for the outer layer of sandwich mounting. Some of them have already been finished, and some are still a few steps away

Step 63: before completing the last few steps, prepare the cake slices. After the cake slices cool, put the side to be coated with the sandwich upward, and cut a narrow strip at the beginning of the cake roll (it will be more neat after rolling)

Step 64: then cut a narrow slice at the end of the cake slice (the end of the slice helps to make the cake roll more comfortable)

Step 65: start making the rest of the sandwich. First, make sure the next English sauce is completely cool

Step 66: then filter it into a container

Step 67: the filtered sauce is very smooth

Step 68: soften butter at room temperature

Step 69: put the chocolate chips in a clean basin, and then heat them to melt

Step 70: melt into this chocolate paste and let cool

Step 71: beat the softened butter with an egg beater

Step 72: add a small amount of English sauce to the butter several times

Step 73: add a little at a time, don't be greedy, otherwise oil-water separation will be troublesome

Step 74: beat the butter and sauce thoroughly until they are completely blended before adding the next mixture

Step 75: after all the sauces are added, the cream is ready, and the butter in the basin should be in such a state (in this step, you can see that I always use the manual egg beater to beat the butter. Although the electric one is not tired, it's faster, but the sauce needs to be added a small amount of many times. If you keep adding the butter, the electric one will beat the butter carelessly)

Step 76: next, make chocolate rum cream. Because there are few chocolates, make sure you don't use it

Chinese PinYin : Nian Shu Gen Dan Gao Yi Qi Lai Guo Sheng Dan Ba