#trust的美#cocoa Baumkuchen

Name: #trust的美#cocoa Baumkuchen
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 10g cocoa powder; 1g Baking powder; 25g Corn oil; 1g salt; 2 pcs egg; 120g milk; 30g Soft white sugar; A few drops Lemon juice

by 1 coarse tea and light rice 1

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

The Baumkuchen is originally from Germany and looks like a tree stump. It is cut into layers with layers of Baumkuchen. It is known as the king of German cakes. It is mainly used in Christmas, wedding and other celebration occasions as the main decoration of the table. Christmas in Europe is like our "New Year", so Baumkuchen can also be regarded as their "nice cake".
Not all cakes can only be made in an oven. Today this Baumkuchen is made in a flat-bottomed non-stick pan, and the taste and texture are not inferior to the oven version. The texture of the cake is soft and elastic, and the taste is sweet and delicious, especially delicious. "

Ingredients

100g Low-gluten Flour
10g Cocoa Powder
1g Baking Powder
25g Corn Oil
1g Salt

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2 pcs Egg

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120g Milk

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30g Soft White Sugar

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A few drops Lemon Juice

#trust的美#cocoa Baumkuchen

1. Prepare the necessary ingredients

2. Put 2 egg yolks, 1g salt, 120g milk and 25g corn oil in the container (light butter can also be used)

3. Stir well with a whisk and sift in 100g low-gluten flour, 1g baking powder and 10g cocoa powder

4. Stir evenly to no particles

5. Put 2 egg whites and 30g soft sugar into a clean container without oil and water, and squeeze a few drops of lemon juice

6. Whisk the egg whites with an electric whisk

7. Put the whipped egg whites into the batter

8. Stir evenly with irregular methods

9. Spoon a spoonful of the batter into a flat-bottomed non-stick pan, and spread the batter in a circular motion with the bottom of the spoon (as round as possible, not too thick), then turn on a low heat

10. Until the surface of the cake is dried and there are many small holes, it can be taken out (if it is stuck too firmly, you can peel off the small opening on the edge of the cake with a wooden spatula, and then slowly peel it off with your hands)

11. After the cake is finished, it can be rolled (due to the light problem, the color difference is relatively large), first take a cake and roll it up with a chopstick at one end, and when it reaches 2/3, place another cake and connect it. Continue to roll (pictured)

12. Until the thickness is as thick as you like (I rolled three sheets), take out the chopsticks

13. After it’s cooled thoroughly, set the shape and use a quick knife to cut into small pieces and enjoy

14. Tastes great

Tips:
1. The amount of sugar can be put according to your own taste; too much cocoa powder will be a bit bitter
2. It is best to use refrigerated eggs, which will help the egg whites to beat
3. After spreading the batter each time, turn on a low heat, which will make it easier to operate; don’t make the cake too thick, otherwise it will be easy to crack when rolling.