Chocolate Swirl Stump Cake-the 2nd Lezhong Baking
1.
Prepare all the ingredients. I used Hershey's cocoa powder, iron tower cream, Hershey's chocolate sauce, Meimei low powder, sunflower oil, Sukoman caster sugar, Dove dark chocolate, firewood eggs, lemon juice Can be replaced with white vinegar
2.
Use a household 28*28 reel to reduce the amount by a quarter, then the height of the made stump cake will be shorter. Mix the cocoa powder with boiling water and let cool, add egg yolk, oil, and Hershey's chocolate sauce
3.
Low powder sieved
4.
Stir well
5.
The egg whites are beaten, and the granulated sugar is added in three times. The first time the sugar is added, the egg white is in the state of fish eye bubbles, the second time the sugar is added, the volume of the egg white becomes larger and the bubbles become smaller, and the third time the sugar is added, the egg white bubbles become fine. To hard and soft state (large chicken tail shape). (You can make it according to the way you usually make cake rolls)
6.
Take a small amount of beaten egg whites and mix well with the finished paste with a rubber spatula (here, the method of turning and pressing is used)
7.
Pour into the remaining whipped egg whites and stir evenly
8.
Pour it into the baking dish and spread it evenly with a spatula.
Shake the pan, exhaust, and put it in the oven, 170℃/160℃, 20-25 minutes.
Bake out, shake the plate, exhaust, and dry for later use
9.
Put the two together in water (water temperature below 60℃) to dissolve, let cool and set aside, the state is liquid when used, if it solidifies, it needs to be reheated to the liquid to cool down.
10.
It is recommended to keep it in hot water and take it out 2 minutes before use, without firing
11.
Beat the whipped cream to 80% and add the sugar powder three times, pour in the ganache sauce, mix well with a rubber spatula to form chocolate cream (refrigerate for ten minutes before using)
12.
The amount of sugar in the whipped cream depends on the percentage of chocolate in the ganache sauce. 70% is used here. For example, milk chocolate or 55% chocolate can reduce 1g of sugar per 100g of whipped cream
13.
Take off the cake roll, cut off the four sides, measure the size, divide it into three evenly, and smear the chocolate cream (thickness according to personal preference)
14.
Roll each piece of cake roll into a cylindrical shape by hand. After one piece is rolled, place the head of the second piece on the interface and roll it up. Three pieces are rolled into a cylinder in the same way.
15.
Use rows of teeth to squeeze chocolate cream on the sides and top of the cake roll. Students who know how to spread the noodles can directly spread the noodles. You can use one with teeth on one side and a flat side, or you can use 8-tooth cookie nozzles directly. I use cookie nozzles.
16.
Finally, decorate with strawberries and sprinkle with moisture-proof powdered sugar. You can also add other favorite decorations
