[my baking time] delicious Christmas Tree Root Cake(wo de hong pei shi jian chao chao chao hao chi de sheng dan shu gen dan gao )

[my baking time] delicious Christmas Tree Root Cake

Introduction:

"It took me a long time to make this cake. I always thought it was complicated and didn't want to do it. I put it off until Christmas. It was reasonable for me to be lazy again, so I beat it up. In fact, it's not as complicated as I thought. It's just a little bit of trouble. One cake slice, one sandwich and one surface coating have to be put in one day. But --- one day's hard work is better than the cake after it is made!!!!!! It's not only good-looking, but also delicious. The cake roll is made of chocolate Chifeng cake roll. It's mainly delicious in its sandwich and coated surface. I use chocolate yolk cream in the sandwich and chocolate coffee cream in the coated surface. It's delicious!!!!!! Generally, I don't eat any cake after I make it. Because it's my first time to make it, I tasted a small piece first. I almost didn't burst into tears when it's delicious... So --- I'll put my feet on it. This cake is not only suitable for Christmas, but also can be baked and eaten at ordinary times. It's delicious!!!!!! When my aunt saw this cake, she said that it was delicious and I would make it for my little niece when I went back. In fact, I'm a little greedy. I'll bake one next time and take it with me. This cake is bigger and suitable for people to eat more. It's divided into three parts: kekeqifeng cake slice, chocolate egg yolk cream sandwich and chocolate whipped cream This cake is also called ring cake. If you want to highlight the circle of the roll, you have to sacrifice the sandwich in the middle. But the best thing to eat in these three parts is the sandwich... So I choose the sandwich decisively and must wipe more. As long as the ring is rolled, it's also the same. Kekeqifeng cake slice: 60g egg yolk, 50g sugar for egg yolk, 75g low flour, 1 / 2 spoon baking powder, 50g vegetable oil, 30g pure milk, 20g cocoa powder, 40g hot water, 120g protein, 65g sugar for protein, lemon juice, salt, baking powder, moderate chocolate yolk cream sandwich: 120g butter, 40g egg yolk, 10g sugar, 25g water, 50g sugar, 50g cocoa cake slice Can powder 10 grams of chocolate to send fresh cream coated --- fresh cream 190 grams, 20 grams of fine sugar, cocoa powder 5 grams, pure coffee powder 5 grams, hot water 10-15 grams, water and ice

Production steps:

Step 1: cocoa Chiffon Cake Slice --- mix with low powder baking powder.

Step 2: sift the mixed powder twice for standby.

Step 3: mix the cocoa powder with hot water to make chocolate paste and let cool.

Step 4: beat egg yolk with beater, add egg yolk and continue to beat with beater with sugar.

Step 5: beat until the color of the egg becomes lighter and thicker.

Step 6: add a small amount of vegetable oil several times, each time to stir until the vegetable oil and egg are completely integrated, and then add the next time.

Step 7: after adding all the vegetable oil, lift the beater, and the egg liquid will flow down like this.

Step 8: then pour in the milk at one time.

Step 9: beat well with the egg beater, and the egg liquid will be lighter and thinner.

Step 10: put in the cocoa liquid that has been mixed with hot water (the cocoa liquid will be coagulated and thick).

Step 11: continue to beat with egg beater to make yolk and cocoa paste.

Step 12: sift in the mixture of low flour and baking powder (this is the third time).

Step 13: beat the egg beater in different directions to form a cocoa batter, and the cocoa yolk batter is ready.

Step 14: put a proper amount of lemon juice, baking powder and salt in the protein bowl (I used a small spoon of 1ml, baking powder, lemon juice 1ml and salt 0.5ml).

Step 15: use the electric egg beater to beat at low speed until blisters appear.

Step 16: add 1 / 3 protein and use fine granulated sugar.

The seventeenth step: continue stirring until the entire bubble is as fine as soap.

Step 18: add another 2 / 3 of the sugar.

Step 19: the electric egg beater is replaced by high-speed stirring, and the egg white is beaten into wet foam - fine protein cream is enough, and the protein paste is ready.

Step 20: prepare the egg yolk paste and protein paste, preheat the oven at 175 degrees, and lay oil paper on the baking plate in advance.

Step 21: put 1 / 3 of the protein paste into the cocoa yolk paste.

Step 22: mix well with a rubber scraper. Although protein and yolk are two different pastes, they should be mixed well in the first mixing.

Step 23: then add another 2 / 3 of the protein paste into the yolk paste.

Step 24: this time, use a rubber scraper to mix it gently and quickly, and the Qi Feng paste will not be mixed unevenly.

Step 25: turn over the mixture and quickly blow it into the baking pan with a scraper. Then, flatten the surface of the cake paste with a scraper. Pick up the baking pan and vibrate it up and down. The middle layer of the oven is 175 degrees for about 12 minutes.

Step 26: after the baked cake comes out of the oven, immediately move it to the grill and tear off the cake paper around to cool down. When the bottom of the cake is not hot to touch, take another piece of cake paper and cover it on the surface of the cake. Turn it over carefully, with the colored side down.

Step 27: the cake is very good, it doesn't shrink at all, and the texture is often fine.

Step 28: chocolate egg yolk cream sandwich - mix the egg yolk and sugar with a hand beater;

Step 29: put 25 grams of water and 50 grams of sugar into a small pot and bring to a boil.

Step 30: the fine sugar in the pot is completely melted, and the more the sugar water is boiled, the thicker the sugar water is. At this time, if you have a thermometer for that kind of food, you'd better put it in the pot and watch the temperature. If you don't have it, you have to watch the syrup in the pot boil to such a degree: the boiling on the surface of the syrup is all small bubbles, which is almost the same. At this time, the thermometer shows 118-120 degrees, which means that the syrup is cooked, and you need to turn off the fire immediately .

Step 31: gently shake the cooked syrup in the pot to make the temperature uniform, and then slowly pour it into the egg yolk paste.

Step 32: stir quickly with electric egg beater while pouring in.

Step 33: use the electric egg beater to continuously beat until the yolk paste is completely cooled, and finally it is smooth and fluffy.

Step 34: melt the butter at room temperature and put it into the yolk paste 2-3 times. Beat it evenly every time and put it down again.

Step 35: the butter paste is very loose and smooth.

Step 36: sift 10 grams of cocoa powder into the whipped egg yolk paste.

Step 37: continue to beat evenly with the egg beater, and the chocolate yolk cream is ready.

Step 38: this cake roll uses the inner roll method. Roll the colored side inside, so when you apply the cream sandwich, you should apply it on the colored side of the cake slice, and evenly and thickly apply it on the surface of the cake slice.

Step 39: after coating, roll it into a tube shape, wrap it in cake paper, fix the two top ends, refrigerate it in the refrigerator for one hour, then take it out and cut off the two ends.

Step 40: Chocolate whipping, fresh cream coated face --- coffee powder prepared in advance, the best grinding, no use pure coffee powder instead.

Step 41: add cocoa powder to the coffee powder, mix well with hot water, and let cool.

Step 42: put water and ice in a large basin.

Step 43: put a small basin on top and pour fresh cream into it.

Step 44: use the electric egg beater to whisk quickly until the fresh cream surface has thick lines, but still flows. Add all the sugar.

Step 45: continue to beat until the cream is completely solidified.

Step 46: after cooling, put the coffee and cocoa liquid into the whipped cream, and continue to beat evenly with the egg beater to form a brown cocoa cream paste.

Step 47: the whipped cream paste is light, fluffy, smooth and glossy, which can be easily applied on the cake surface.

Step 48: making tree root cake - I made this cake roll the day before, and put it in the refrigerator for one night, because I had to eat it the next day. I was afraid that putting it in the evening would affect the appearance of fresh cream, so I coated it before eating, and took out the cake roll that had been refrigerated for one night;

Step 49: cut it obliquely, half big and half small. Pay attention to the beautiful section when cutting. It should be exposed.

Step 50: apply cream on the big side with a spatula.

Step 51: the amount of this whipping cream is sufficient, try to apply a thick layer, so that the section has texture.

Step 52: put the other small one in this position, close to the big one.

Step 53: coat the small ones with cream.

Step 54: after the two are coated with cream, first smooth the surface with a spatula, and then gently draw wide scratches on the cream surface with the arc-shaped head in front of the spatula, so that the effect will be more realistic.

Step 55: draw a mark on the surface of the cake with a fork, a little deeper.

Step 56: put cocoa powder into a fine sieve and sieve on the surface of the cake.

Step 57: the root cake is ready.

Step 58: before eating, put the cake back in the refrigerator and refrigerate the fresh cream for a while. The cut noodles are beautiful.

Step 59: cut a small piece and eat it. Isn't it beautiful~~~~~~

Materials required:

Egg yolk: 60g

Sugar for egg yolk: 50g

Protein: 1

Chinese PinYin : Wo De Hong Pei Shi Jian Chao Chao Chao Hao Chi De Sheng Dan Shu Gen Dan Gao