[my Baking Time] Super Super Super Delicious---christmas Tree Root Cake

[my Baking Time] Super Super Super Delicious---christmas Tree Root Cake

1. Cocoa Chiffon Cake Pieces---Mixed with low-powder baking powder.

2. The mixed powder is sieved twice for use.

3. Cocoa powder is heated and water is stirred into a chocolate paste and let cool for later use.

4. Beat the egg yolks with a whisk, add the egg yolks and continue beating with a whisk.

5. Beat until the egg liquid turns lighter and thicker.

6. Add vegetable oil several times in small amounts, beating each time until the vegetable oil is completely fused with the egg liquid, and then add the next time.

7. After adding all the vegetable oil, the egg liquid will flow down in such a thick line after lifting the whisk.

8. Then pour the milk all at once.

9. Use a whisk to beat evenly, the egg liquid will become lighter and thinner at this time.

10. Put in the cocoa liquor previously melted with hot water (the cocoa liquor will be solidified and thick at this time).

11. Use a whisk to continue beating evenly into a cocoa paste with egg yolks.

12. Sift in the mixture of low flour and baking powder (this time is the third sieve).

13. Use a whisk in different directions to make a cocoa batter evenly, and the cocoa yolk batter is ready.

14. Put the right amount of lemon juice, baking powder and salt in the protein bowl (I used a small spoon of 1ML, baking powder, lemon juice 1ML, salt 0.5ML).

15. Use an electric whisk to beat at low speed until thick bubbles appear.

16. At this time, add 1/3 of the egg whites and caster sugar.

17. Continue to beat until the entire foam is as fine as soap foam.

18. Add another 2/3 of the caster sugar.

19. The electric egg beater uses high-speed whipping to beat the egg whites into wet foam---fine meringue, and the meringue is ready.

20. For the prepared egg yolk paste and egg white paste, preheat the oven to 175 degrees, and spread oil paper on the baking tray in advance.

21. Take 1/3 of the egg white paste and put it in the cocoa egg yolk paste.

22. Use a rubber spatula to stir evenly. Although the egg white and egg yolk are two different textures, you should try to mix them evenly during the first stir.

23. Then add another 2/3 of the egg white paste into the egg yolk paste.

24. This time, just use a rubber spatula to mix it gently and quickly, and the mixed chiffon paste will not show the unevenness of the egg white paste and egg yolk paste.

25. The mixed cocoa chiffon paste is quickly scraped into the baking pan with a spatula, and then the surface of the cake batter is flattened with a scraper. Pick up the baking pan and vibrate up and down a few times. The middle layer of the oven is 175 degrees for about 12 minutes.

26. After the baked piece of cake is out of the oven, immediately move it to the grill and tear off the surrounding cake paper to dissipate heat. When the bottom of the cake piece is not hot to the touch, put another piece of cake paper on the surface of the cake, turn it over carefully, and color it. The side is down.

27. The cake slices are well made, without shrinking at all, and the texture is gray and delicate.

28. Chocolate egg yolk cream filling---the egg yolk and fine sugar are first beaten evenly with a manual whisk;

29. Pour 25 grams of water and 50 grams of caster sugar into the small pot, and simmer until it boils.

30. The granulated sugar in the pot is completely melted, and the sugar water becomes thicker as it cooks. At this time, if you have a thermometer for food, you should put it in the pot and watch the temperature. If you don’t have it, watch the syrup in the pot until it reaches this point. A degree: the surface of the syrup is full of small bubbles, and it is almost the same. At this time, the thermometer shows 118-120 degrees to indicate that the syrup is cooked. Turn off the heat immediately.

31. The cooked syrup is gently shaken in the pot to make the temperature uniform, and then slowly poured into the egg yolk paste.

32. Pour it in and use an electric whisk to beat quickly.

33. Use an electric whisk to continue beating until the yolk paste is completely cooled down, and finally it is smooth and fluffy.

34. The butter that has melted at room temperature is put into the egg yolk paste 2-3 times, and the butter must be beaten evenly each time and then put down again.

35. The finished butter paste is very loose and smooth.

36. Sift 10 grams of cocoa powder into the whipped egg yolk paste.

37. Use a whisk to continue whisking evenly, and the chocolate yolk cream is ready.

38. This cake roll uses the inner rolling method, and the colored side is rolled inside, so when the cream frosting is applied, it should be spread on the colored side of the cake slice, and evenly spread the surface of the cake slice.

39. After coating, roll it into a tube shape and wrap the two tops with cake paper, put it in the refrigerator for an hour to shape, and then take it out and cut off both ends.

40. Chocolate whipped cream to coat the surface---prepared coffee powder in advance, the best self-grind, if not, use pure coffee powder instead.

41. Add cocoa powder to the coffee powder, mix thoroughly with hot water, and let cool for later use.

42. Put clear water and ice cubes in a large basin.

43. Put a small basin on top and pour whipped cream in it.

44. The electric whisk quickly beats until the whipped cream has a thicker texture but is still flowing, add all the fine sugar.

45. Continue whipping until the whipped cream is completely solidified.

46. After cooling, put the coffee cocoa liquid into the whipped cream and continue to beat it evenly with a whisk to form a brown cocoa cream paste.

47. The whipped cream paste is light and fluffy in texture, smooth and shiny, and can be easily spread on the surface of the cake.

48. The making of tree root cake---I made this cake roll the day before and kept it in the refrigerator overnight, because it will be eaten the next day. I am afraid that it will affect the appearance of the fresh cream, so I made it before eating. Coat the noodles and take out the cake rolls that have been refrigerated overnight in the refrigerator;

49. Cut it diagonally like this, half the size is larger and the other half is smaller. When cutting, make sure that the cut surface is beautiful, which should be exposed.

50. Spread the whipped cream with a spatula on the larger side first.

51. The amount of this whipped cream is sufficient, and a thick layer should be applied as much as possible, so that the cut surface has a texture.

52. Place the other small piece in this position, close to the big one.

53. The small top is also thickly coated with whipped cream.

54. After applying the cream for both of these sizes, first use a spatula to smooth the surface, and then use the arc-shaped head of the spatula to gently draw wide scratches on the surface of the cream. The effect is more realistic.

55. Use a fork to draw marks on the surface of the cake, a little deeper.

56. Put cocoa powder in a fine sieve and sift it on the surface of the cake.

57. The root cake is ready.

58. Before eating, put the cake back in the refrigerator and refrigerate the fresh cream.

59. Cut a small slice and start eating, the cut noodles are very beautiful~~~~~~

Tips:

1) Chocolate Egg Yolk Cream Sandwich --- The successfully produced egg yolk cream cream is fluffy, smooth and shiny, with a thick taste and excellent mouth-melting ability. In addition, the unsweetened cocoa powder has a better fragrant and mellow taste. Compared with whipped cream, this egg yolk cream has better solidification and durability, and the filling for cake rolls will be fuller and more beautiful.

2) When making egg yolk cream frosting, the key step is when the syrup is cooked off the heat. Therefore, this thermometer is more important. The syrup cooked at a temperature of 118-120 degrees is just thick enough to be good. Mix well with the egg yolk paste. If the syrup is too thick, it will not be poured into the egg yolk paste. If it is too thin, it will affect the mixing with the egg yolk paste;

3) The cocoa egg yolk cream frosting made at the end is delicate, loose and smooth, and can be easily spread on the surface of the cake;

4) Chocolate whipped cream coating---There is not only sugar-free cocoa powder in the coating surface, but also half of the pure coffee powder, so it is particularly fragrant when you eat it. The cocoa powder and coffee powder taste great together~ ~~~~~

5) The pure coffee powder placed in the whipped cream is the best self-grinding, very delicate and special fragrance;

6) Whip the whipped cream until it is like this: it will not flow in the basin, and it will be solidified when scooped with a small spoon; the same is true for the whipped cream with cocoa coffee paste;

7) When making tree root cake, sprinkle cocoa powder on the fresh cream, so the surface of the cake should be made with a fork to make the scratches deeper, otherwise the cocoa powder will not be obvious;

8) Before eating the cake, put it in the refrigerator for a while. When you cut it, the whipped cream will be shaped and the cut surface will be more beautiful.