1.
Cake rolls: 3 eggs, 45 grams of low-gluten flour, 18 grams of cocoa powder, 40 grams of caster sugar (add to the egg white), 25 grams of caster sugar (add to the egg yolk)
Coffee cream filling: butter 105g, whipped cream 65g, icing sugar 27g, concentrated instant coffee powder Chocolate dry nash: dark chocolate 150g, light cream 105g, butter 15g Decoration: appropriate amount of powdered sugar, fondant decoration (Can be omitted)
First make the cake roll: prepare all the ingredients
2.
Add 40 grams of granulated sugar to the egg whites, and use a whisk to beat until it is stiffly foamed. Lift the whisk to have a small upright corner
TIPS: It is recommended to use a glass bowl for whisking egg whites, which is clean, oil-free and water-free. It is easier to use a high-power whisk to whisk the egg whites. It is sufficient to add sugar at the beginning. If there is only an ordinary whisk at home, whisk When making egg whites, you can add sugar in three times, just like making chiffon cakes.
3.
Add 25 grams of granulated sugar to the egg yolk and beat until the egg yolk is whitish and bulky
TIPS: Be patient with the egg yolk. It takes about three to five minutes. The egg yolk will be visibly whitish and swell up to about 3 times its original volume.
4. Take 1/3 of the egg white and put it in the egg yolk paste, and mix the egg yolk and egg white evenly by turning from bottom to top
5. Pour the mixed batter after mixing evenly into the beaten egg whites, and use the same mixing method to stir evenly without obvious protein particles.
6.
Gently sift in the bottom flour and cocoa powder, then continue to stir evenly
TIPS: Do not sift in the flour too hard, spread it evenly on the surface as much as possible, so that it is easier to turn and mix, and try to complete the mixing quickly
7. Pour the mixed batter into a baking pan. The baking pan needs to be covered with grease paper that is larger than the baking pan. The baking pan I use is a 30-liter oven that comes with a baking pan, about 25x29 cm. The difference is one or two centimeters. Put it in the oven at 175 degrees, and bake for about 15 minutes
8.
After baking the cake, tear off the oil paper underneath while it is hot, and then place the cake on a clean piece of oil paper or tin foil, the original surface side is still facing up
TIPS: You can cover the oily paper that has just been torn off on the surface and let it cool to prevent excessive water loss from causing serious cracking
9. Coffee cream filling: 105 grams of butter, 65 grams of light cream, 27 grams of powdered sugar, 1 sachet of concentrated instant coffee powder. Soak the coffee powder with a small amount of water and let it cool for later use. If you don’t like the coffee filling, you can also use fresh cream instead of the recommended amount ：200 grams of fresh cream, 20 grams of powdered sugar, whipped fresh cream as filling Disadvantages: fresh cream is relatively fluffy and soft, and it is not easy to operate when making chocolate dry nash noodles. Advantages: fresh cream tastes relatively fluffy, even It won’t harden even in refrigeration
10. The butter is softened at room temperature until it is easy to poke into it. You can also use the Weibo stove to heat it for ten seconds to soften. Don't master the time to soften it too much. Use a whisk to lightly beat, add powdered sugar to beat the butter until it is fluffy and white. Light and fluffy state
11. Add the whipped cream and continue beating with a whisk until the butter and whipped cream are completely blended. If it does not blend well, put it in the microwave for five to six seconds. The blended butter cream should be fluffy and light.
12.
Add coffee liquid
TIPS: To brew coffee, just use a small amount of water to brew coffee, avoid excessive water
13. Beat with a whisk until even
14. Chocolate dry nash: 150 grams of dark chocolate, 105 grams of whipped cream, 15 grams of butter; chop the dark chocolate into a basin, and add fresh cream
15. Heat over water and stir until the dark chocolate is melted, and the whipped cream is evenly mixed
16. Add the butter while it is hot, the butter will melt and stir well
17. Put the prepared chocolate solution in the refrigerator, take it out and stir it every ten minutes. After it has cooled down completely, the chocolate is ready to dry.
18. Take the cold cake slices and cut two centimeters in the corners (used as thin tree stems for making tree roots)
19. Use a knife to make traces every two centimeters on the cake slices
20. Mix one scoop of cold water and one scoop of rum, and then use a brush to brush on the surface of the cake body
21. Spread the coffee cream filling evenly on the cake body
22. While pushing and rolling, roll up the cake, tie both ends of the oil paper, put the cake roll in the refrigerator for 1 hour to set
23. Don’t forget, we also have a small piece of cake roll, which is also rolled up and wrapped, and put in the refrigerator to shape
24. After setting the shape, evenly spread the dry chocolate on the top of the cake roll. After spreading, transfer the cake roll to the cake pan. This time I use a wooden chopping board as a container to put the cake roll
25. Remember that small piece of cake roll? After setting the shape, cut the bevel and place it on top of the cake roll. Spread evenly with dry chocolate and smooth the joints.
26. Use a fork to draw a tree root pattern on the cake. You can refer to the real tree root and try to make the pattern as true and beautiful as possible.
27. Cut off the two irregular parts of the finished tree root. The front part can be cut into a bevel. If there is no other decoration, sprinkle with powdered sugar and eat it.
28. Sprinkle with powdered sugar and decorate, it is a beautiful Christmas dessert
