Christmas Tree Root Cake
1.
Stir milk and corn oil evenly and emulsify well.
2.
Sift the flour in.
3.
Mix it for a few times until there is no dry powder. Add the egg yolk in two batches.
4.
Mix well, then add the remaining two egg yolks, draw a Z-shape and mix well into a delicate egg yolk paste.
5.
Add fine granulated sugar to the egg whites in 3 times and beat with an electric whisk until moist foaming.
6.
Take 1/3 of the whipped meringue and put it into the egg yolk paste, cut and mix evenly from top to bottom.
7.
Pour back into the remaining meringue and mix well in the same way.
8.
The mixed cake batter.
9.
Pour it into a square golden baking dish lined with greased paper, shake it on the table a few times to create bubbles. Put it in the middle and lower layer of Dongling K40C oven which has been preheated and heated to 170 degrees and lowered to 175 degrees, and bake for about 18 minutes.
10.
Take out the baked cake immediately, let it dry for 3 minutes, and buckle it on another piece of clean greased paper. Tear off the greased paper at the bottom while it is hot and let it cool.
11.
160 grams of whipped cream and powdered sugar are spread over ice water until nine times out.
12.
Cut off the four sides of the cake, and spread the whipped cream on the cake.
13.
Roll up, put in the refrigerator and set for two or three hours, then cut into two large and small portions.
14.
Heat 90 grams of whipped cream in insulated water, pour into the chocolate beans, stir until all the chocolate is dissolved and form a chocolate sauce.
15.
Spread the chocolate sauce on the cake roll with a spoon, and draw the annual rings with a fork. Vertically or horizontally, whatever you like.
