Root Cake(shu gen dan gao )

Root Cake

Introduction:

"Christmas is coming. The streets and shopping malls are full of Christmas. Let's make a Christmas tree root cake."

Production steps:

Step 1: separate the yolk and white. Add 1 / 3 of sugar, milk and vegetable oil to the yolk

Step 2: mix well

Step 3: sift in cocoa 1 and low gluten flour

Step 4: stir into a delicate state

Step 5: the protein is sent to the big hook state in three times

Step 6: add one third of the protein cream to the cocoa batter

Step 7: pour into the remaining 2 / 3 protein cream, cut and mix well

Step 8: pour into the baking tray, knock the baking tray gently and shake out the bubbles

Step 9: put in the preheated oven. Upper and lower the middle 180 degrees for 20 minutes (according to the temperature of your oven)

Step 10: the bottom of the cake on the baking tray is buckled on the baking net. Lift the oil paper and cover it on the cake to let the heat dissipate

Step 11: 200 grams of cream, 2 grams of powdered sugar and 3 grams of cocoa powder, until stiff

Step 12: apply cocoa butter to the cake

Step 13: roll up and refrigerate

Step 14: prepare the cream and chocolate

Step 15: melt chocolate in warm water

Step 16: Boil the cream

Step 17: pour the boiling cream into the melted chocolate

Step 18: make ganash sauce

Step 19: take out the frozen cake

Step 20: cut out two small pieces and splice them with light cream

Step 21: drizzle with gannashi sauce, smooth slightly with a spatula, and scrape with a fork

Step 22: decorate yourself

Materials required:

Eggs: 3

Granulated sugar: 65 g

Vegetable oil: 30g

Milk: 40g

Low gluten flour: 50g

Cocoa powder 1:10 G

Cocoa 2:3 G

Cream 1:200g

Powdered sugar: 20g

Chocolate: 150g

Cream 2:150g

Note: 1. When pouring chocolate sauce, put it on the baking net, put a tray under it, and pad a layer of oil paper or plastic film on the bottom of the tray, so that the chocolate sauce will not be wasted. 2. Chocolate I use cocoa butter, keep the temperature between 40-50 degrees to melt. 3. The cake body should be put in a little bit of afterheat, then spread the cream, and don't put it too cold, so as not to roll off

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Shu Gen Dan Gao