Christmas Tree Root Cake
1.
Sandwich material preparation (accessory column)
2.
Sandwich production: beat the eggs for a while and foam
3.
The water and sugar are boiled to 125 degrees, and when you scoop it down with a small spoon, you will feel the consistency
4.
Continue to beat the eggs, add the cooked sugar water while beating, continue to beat until the temperature drops
5.
Beat the eggs and sugar water until the outside of the utensil is not hot, and stir evenly while beating and adding soft butter.
6.
Finally add the melted chocolate in batches
7.
After adding all the chocolate, stir well and set aside
8.
Cake ingredients preparation (main ingredient column)
9.
Stir milk, oil and 40 grams of caster sugar together evenly
10.
Add egg yolks in portions and mix well
11.
Sift in the low-gluten flour and cocoa powder in batches and mix well for later use
12.
After the egg whites are foamed, pour in 60 grams of fine sugar while beating until they are dry and foamy.
13.
Take one-third of the beaten egg white into the cocoa batter and stir evenly with a spatula
14.
Pour back the remaining egg whites and stir evenly
15.
Put a piece of greased paper in the baking pan, pour the batter into the baking pan, smooth and bake in the oven, and bake at 160 degrees for about 12 minutes (time is for reference only)
16.
After it's baked, it's out of the oven and buckled on the wire rack
17.
After cooling down, tear off the oily paper at the bottom, take a piece of felt oily paper, put the cake slice on the oily paper, and remove the thin skin on the surface
18.
Spread butter cream filling evenly
19.
Use a rolling pin to roll the oiled paper on one side, and roll up the cake slices into a cake roll
20.
Roll the thin cake roll in the same way
21.
Put the thick and thin cake rolls together in the refrigerator to freeze
22.
After the filling has solidified, take it out and cut off both ends of the thick cake roll at an angle.
23.
Use flat teeth to squeeze out the butter cream filling on the surface of the cake roll to cover the surface of the cake roll
24.
Then take out the thin cake roll and cut it into a small section diagonally. You need to cut 2 small sections in total.
25.
Put one small piece of cake roll on top and one under the side to make the trunk. In the same way, squeeze butter cream filling on the surface of the trunk.
26.
Use a spatula to spread butter cream filling on the cross section of the cake roll and smooth it
27.
Use whipped cream to draw circles on the smooth cross-section to squeeze out the growth rings
28.
Finally, you can decorate the Christmas candy doll if you like
