Christmas tree stump cake roll

Christmas tree stump cake roll

Introduction:

"For the Chinese people, Christmas is a festival that has nothing to do with religion. With the increase of national strength, the Chinese people have more money, eat, drink, share, and have more money. The chocolate cake roll is decorated with melted chocolate, and then the bark is marked with a fork. The beautiful Christmas tree stump cake roll is finished, packed, given gifts, and started

Production steps:

Step 1: prepare the ingredients, separate the yolk and the egg white, add 10 grams of white granulated sugar into the yolk and mix well

Step 2: put the egg white in a clean, oil-free and water-free basin, add a few drops of lemon juice

Step 3: beat egg white with electricity, add 30g white sugar in three times

Step 4: send it to 9 for distribution, and the protein will be ready. It can be put into the refrigerator to keep stable

Step 5: beat egg yolk in another bowl, add 10g sugar, add 30ml salad oil, add 45g water, mix well

Step 6: sift in flour and cocoa powder

Step 7: mix well to make yolk paste

Step 8: take out the egg white from the refrigerator, add 1 / 3 of the egg white into the yolk paste, and mix well

Step 9: pour all the yolk paste back into the egg white basin, mix with the last 2 / 3 of the egg white evenly to make the cake paste, be careful not to defoaming

Step 10: pour the cake paste into the baking tray covered with oil paper and shake out bubbles

Step 11: preheat the oven 175 degrees, middle layer, 18 minutes (adjust according to your oven). When the time is up, take out the button, cover it with a piece of oil paper and keep it moist

Step 12: light cream with 20 grams of sugar, electric low speed to 8

Step 13: when the cake is slightly cool, cut off the irregular sides (or cut when the oven takes it out) and spread the cream

Step 14: roll up with the help of a rolling pin

Step 15: at 1 / 3, the two halves are joined together

Step 16: cut the chocolate into small pieces

Step 17: cut the chocolate into small pieces, melt it in hot water, and then put it on the cake roll. While the chocolate is not solidified, use a fork to mark the trunk lines.

Materials required:

Low powder: 60g

Eggs: 3

White granulated sugar: 60g

Edible oil: 30 ml

Water: 45g

Cocoa powder: 5g

Cream: 100g

Dark chocolate: 80g

Lemon juice: a few drops

Precautions: 1. Don't beat the protein of the cake roll to dry foam, which is easy to break when it is rolled up; 2. When decorating the cake roll, mark the lines with a fork when the chocolate is not solidified.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: other