Christmas Tree Pile Cake Roll
1.
Prepare all the materials.
2.
The eggs are separated first, the egg whites are placed in an oil- and water-free egg beater, and the egg yolks are placed in a small bowl.
3.
Pour the cocoa powder into the egg beater and set aside.
4.
Put the corn oil in a small pot and put it on the stove to heat until bubbling.
5.
Pour the hot corn oil into the cocoa powder and mix it with a manual whisk.
6.
Add hot milk and emulsify it with a manual whisk.
7.
Sift the low-gluten flour into the emulsified cocoa liquor and mix it with a manual whisk until there is no dry powder.
8.
After mixing, set aside and add egg yolks.
9.
Then use a manual whisk to mix them evenly in a zigzag manner, and then use a spatula to tidy up the sides, and set it aside for later use.
10.
Next, the meringue is processed. The egg whites are placed in a water-free and oil-free egg whisk. The electric whisk is turned on at a low speed. First, the egg whites are beaten to the point of fish-eye foam, and then all the fine sugar is added.
11.
Then continue to use the electric whisk to send to the small hook at high speed.
12.
Finally, use a low speed to finish the meringue, and it will be fine for a while. The fine meringue will be fine, and the state will be a small hook that is wet or dry.
13.
Take one third of the beaten meringue into the egg yolk batter, use a spatula to cut and mix from bottom to top, and mix the batter evenly until the egg whites are not visible.
14.
Pour the freshly mixed batter back into the meringue.
15.
In the same way, cut and mix and mix from bottom to top to mix the cake batter evenly until the egg whites are not visible. The mixed batter is fluid.
16.
Prepare a 28*28 gold plate in advance, and spread oil cloth or oil paper first.
17.
Then slowly pour the batter into the golden plate at a height of 20 cm from the table top, and flatten the batter on the plate evenly.
18.
Preheat the oven in advance. The actual temperature in the oven will be 160 degrees and 150 degrees for 10 minutes. Then put the cake batter in the oven, and the temperature will be 160 degrees and 150 degrees for 28 minutes.
19.
When the time is up, take it out and shake it down twice from a height of 20 cm to shake out the hot air inside.
20.
Then immediately remove the cake slices from the gold plate and put them on the drying net.
21.
Cover the surface with a piece of greased paper, come on the reverse side, tear off the tarp underneath, and cover the surface with a piece of greased paper, and let the cake cool completely before use.
22.
When the cake cools down, make the chocolate Chanti cream filling. First make the ganache. Put the light cream and dark chocolate in a small milk pan to melt through the hot water. The temperature of the hot water should not exceed 50 degrees. Too high water temperature will cause ganache oil and water separation.
23.
It takes patience to make ganache. Use a spatula or a manual whisk to keep stirring until the ganache is completely blended and silky, and then set aside to cool for later use.
24.
Pour the whipped cream into the egg-beater bowl, and then add the fine sugar.
25.
Use an electric whisk at a medium speed, and add ganache to 50%.
26.
Then continue to use an electric whisk at low speed until there is a clear texture, 90% of the state.
27.
When the cake is completely cool, put a piece of oiled paper underneath, the reverse side of the cake is down, the front is up, the upper and lower ends are cut at an angle of 90 degrees, and then the surface is covered with chocolate chantilly cream, the middle is thicker and the upper and lower ends are slightly thicker Be thinner.
28.
Use a rolling pin to help roll it up, roll it up from bottom to top, wrap it in greased paper, and put it in the refrigerator for 10 minutes.
29.
Prepare the ganache for the glaze again. The ganache for the glaze needs to be thicker, so the dosage is 1:1. In the same way, put the whipped cream and dark chocolate in a small milk pan and melt it with hot water. Stir continuously with a spatula or manual whisk until the ganache is completely mixed and silky.
30.
The prepared ganache still has a relatively thin temperature, so you can't pour it on the cake roll immediately. It must be stored in the refrigerator until it is very thick. It can be used when it is stirred with a spatula.
31.
When the ganache is made and placed in a thick shape, put the cake roll on the drying rack, place a piece of oil paper underneath, and pour the ganache on the surface of the cake roll, and then use a spatula to draw the texture of the stump at will. .
32.
Then sieve a layer of moisture-proof powdered sugar on the surface, and put it in the refrigerator again for 30 minutes before opening and cutting.
Tips:
1. In this formula, hot oil is poured into cocoa powder, and then hot milk is added to mix, mainly to prevent defoaming. Cocoa is a master of defoaming. This method can avoid defoaming.
2. The oil must be mixed with milk to emulsify evenly, otherwise the cake will be released from the mold during the baking process
3. Insufficient egg whites will cause some of the egg whites to have defoamed, and the batter and egg whites will not be evenly mixed, which will cause large holes in the baked cake
4. Put the mixed batter into the oven in time; otherwise it will defoam the cake batter and cause the surface of the cake to dent
5. Do not open the oven door during the baking process, which will cause the cake to be unformed and immature. The honeycomb in the cake is filled with air. When it is baked in the oven, the air will expand due to the high temperature. The top of the cake has risen, and when the oven door is opened, the temperature also drops. As the temperature drops, the air in the cake shrinks, and the cake shrinks accordingly.
6. The method of mixing the batter is also very important. It should be cut and mixed, just like the cooking method, turning from bottom to top, remember not to stir, this will cause the protein to defoam.
