material
6 eggs
30 grams of corn oil
60 grams of milk
60 grams of low-gluten flour
Cocoa powder 55g
A little lemon juice
Sugar 1 10g
250 grams of chocolate chips
350 grams of whipped cream
Method for making Christmas tree stump cake
Qifeng cake embryo: (The following is the amount of one Qifeng embryo, and the cake needs two Qifeng embryos. ) Separate the egg whites and yolks of three eggs and pour them into a clean container without adding water or oil. Add 15g corn oil and 30g milk to three egg yolks, and stir with the eggs until they are completely blended.
* When dividing eggs, be careful not to pierce the egg yolk in the eggshell, and don't mix the egg yolk into the egg white, otherwise it will affect the later delivery.
Step 1
Sift in 30g low-gluten flour and 15g cocoa powder, and mix with eggs in zigzag shape to form a smooth and particle-free batter, and the yolk paste is finished.
Second step
Squeeze a little lemon juice into the egg white, add 35g sugar in three times, and send it to a neutral foaming state (the eggbeater has soft sharp corners), and the protein cream is finished.
Third step
Add the egg white cream into the egg yolk paste twice and stir well. When stirring, pay attention to gently stirring in one direction, and the Qifeng cake paste will be completed.
* This step is very important. It must be as light as possible. Don't stir hard and fast, and don't stir too many times. Otherwise, the defoaming of protein cream will affect the fluffy hair quality of the cake.
Fourth step
Spread baking paper on a 28x28cm square baking tray, pour in the cake paste, scrape the surface of the batter flat with a scraper, and gently shake out bubbles.
Step five
Bake in the oven preheated to 175℃ and 165℃ for 12 minutes. Take out the baked cake embryo, cover it with oil paper first, and then cool it upside down, and the Qifeng cake embryo is finished.
Step 6
Chocolate chips: Take 250 grams of chocolate chips and heat them in water until they melt.
Step 7
Pour the melted chocolate liquid on the baking paper, wipe it evenly with a scraper, dry it slightly, mark the texture of the stump with a fork, and naturally solidify for 3~5 minutes.
Step 8
Break the solidified chocolate chips into bark shapes by hand for later use.
Step 9
Cake components: Beat 350g whipped cream, 25g cocoa powder and 40g sugar with an egg beater until 80% looks hard.
* Before beating, stir manually to avoid powder flying.
Step 10
Cut two cooled cake embryos in half to get four rectangular cake embryos with the same size. Cut the shorter end of the cake strip obliquely with a serrated knife.
Step 1 1
Take three cake embryos (just eat one more) and evenly spread about 3mm thick cream.
Step 12
Roll up one piece first and put it at one end of the second piece to continue rolling. Roll it three times in all.
Step 13
Smooth both sides and put them on a plate.
Step 14
Spread a layer of cream on the outside of the cake, paste the chocolate bark and trim it a little.
Step 15
Decorate with rosemary, gooseberry and hazelnut and sprinkle with powdered sugar.