Root Cake

Root Cake

1. Put the weighed milk, sugar and oil into a container;

2. Sifted low-gluten flour and cocoa powder;

3. Break the egg yolk and egg white into two containers respectively, in which the egg white container must be free of water and oil;

4. After mixing the egg yolk mixture evenly, sift the low-gluten flour and cocoa powder;

5. Stir thoroughly and set aside;

6. Whisk the egg whites and add one third of the other 60 grams of sugar, and mix well;

7. Stir evenly in two or three times;

8. Add a few drops of white vinegar to the beaten egg white, and beat it again;

9. The beaten egg whites can be stirred upside down to stand upside down and not flow;

10. Pour one-third of the whipped egg whites into the mixed egg yolks and stir them evenly;

11. Pour the stirred liquid into the remaining two-thirds of the beaten egg whites, stir them evenly,

12. Pour into the required mold;

13. Vibrate twice before putting in the oven, and then put it in the preheated 180 degree oven;

14. The middle and lower layer for 15 minutes, after baking, take it out and stand it upside down on the wire rack. When it is warm, remove the oily paper underneath.

15. Pour the chocolate sauce into the animal cream;

16. Whip the cream and set aside;

17. Spread the whipped cream evenly on the surface of the cake;

18. The cake piece is lined with greased paper, and a rolling pin is placed in front of the greased paper;

19. While pushing the cake to the premise, press the front with a rolling pin, so that it can be rolled evenly and neatly;

20. After rolling, cut off both sides of the shaped cake roll, then cut it diagonally;

21. Place the cut pieces facing outwards;

22. Melt the chocolate in water;

23. After reaching room temperature, pour the chocolate into the whipped cream and continue whipping;

24. Spread the whipped cream on the surface of the cake, and use a fork to mark out the pattern of tree roots;

25. Cut fresh strawberries flat at the bottom and cut a small piece diagonally at the top to serve as a hat;

26. Squeeze the cream, decorate the eyes with black sesame seeds, etc.,

27. Put the finished Santa next to the cake, and spread some shredded coconut on the bottom;

28. Finally, place all the small decorations and sprinkle with sifted powdered sugar;

29. The Christmas "Root Cake" is complete.

Tips:

1. The egg whites should be beaten in a water-free and oil-free container. When stirring the beaten egg white and egg yolk mixture, you should pay attention and style, and pick from the bottom up;
2. When adding vinegar in home production, avoid adding tartar powder and other chemicals. Take the cake mold upside down immediately to avoid collapse;
3. When rolling the cake, pay attention to spread the oven paper underneath, put a rolling pin under the front paper, pull the baking paper forward when rolling, and press the paper with the rolling pin to set the shape; the rolled cake roll is best left for an hour to shape;
4. Add the chocolate sauce to the cream, and the chocolate cream is the filling; because I wanted to make the outer skin darker, I added some melted chocolate.