Name: Christmas Perfect Match-wood Cake, Chocolate-controlled Favorite
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 30g Low-gluten flour; 40g Light cream; 90g Chocolate Ganache Coating Material; Some Hazelnut Chocolate Sauce; 10g Nestle Cocoa Flavor; 4 Pretz; 40g cocoa powder; 10+40g Egg (large); 40g milk; A few drops Caster sugar; 40g Corn oil; Lemon juice; Chocolate Chanty Cream Filling Material; Some Powdered sugar

Christmas Perfect Match-wood Cake, Chocolate-controlled Favorite

1. Take the refrigerated eggs, separate the egg white and egg yolk into two containers; mix the low-gluten flour and cocoa powder in the cake body and sieve twice; line the baking tray with baking paper; preheat the oven and fire at 180℃

2. Whisk the egg whites: add a few drops of lemon juice to the egg whites, stir in front of the egg with a hand-held blender at a low speed, then turn to medium-high speed, and let the stirring head move in a circle according to a circular trajectory. When white foam appears (six distributions) ), add 40g of fine sugar at a time and continue to beat until the beater is lifted, and the egg white paste can pull up long corners, that is, wet state.

3. Make egg yolk paste: beat egg yolk and 10g fine sugar together at high speed, add oil and milk in turn and beat evenly.

4. Sift in the powder and mix well, don't over-mix

5. Add 1/3 of the egg yolk paste to the egg yolk paste, mix with a spatula, and then add the remaining egg white paste from the bottom to mix evenly.

6. Pour the cake batter into the middle part of the baking pan, spread it out evenly and smooth the surface, and shake it lightly to remove air bubbles.

7. Put it into the oven at 180℃ and bake it for about 20 minutes.

8. Shake the cake out of the oven, tear off the oil paper around the cake to dissipate heat, and cover a piece of oil paper on the surface of the cake, turn the cake over and place it upside down.

9. Make chocolate chantilly cream filling: put 40g chopped chocolate and 40g whipped cream in a container, microwave heating, take out when the whipped cream starts to boil and bubbling, use a whisk to stir into smooth ganache, let cool Add the whipped cream that was distributed in seven parts and mix well.

10. Spread the chocolate chantilly cream on the cake slice, thicker at the beginning and thinner at the closing end.

11. Roll the cake with the help of a rolling pin and keep it in the refrigerator for at least 1 hour.

12. To make the decorative "pine cones", take 1/3 of Britz and smear it with chocolate hazelnut paste, and paste the cocoa flavours one by one, staggering each layer, and then send it to the refrigerator to shape.

13. To make chocolate ganache coating: Put 90g of Favorna chocolate and 100g of whipped cream into a container, heat it in a microwave oven, and take out the whipped cream when it boils and bubbling. Stir it with a whisk to form a smooth ganache (do not over-mix ), *let cool* for later use.

14. Take out the cake roll and place it on the chopping board, cut off one end diagonally, and spread the chocolate ganache lengthwise with a spatula.

15. Put the cut cake on top, smear the remaining ganache on the side, and spread.

16. The dining fork cuts the coating into stripes longitudinally, not too neat, try to imitate the vicissitudes of the tree trunk.

17. Place the "pine cones" next to the cake roll to create an atmosphere, and finally sprinkle with powdered sugar to create a snow scene.

Tips:
In the cold winter, you must also need this heart-warming cake, family reunion, happy days, it's right! \nTimber cake is very delicious, are you greedy? After learning how to make one, try it yourself. \nWant to know more how to make baked desserts? Then hurry up and pay attention to me!