main ingredients

3 eggs

low-gluten flour 45g

cocoa powder 18g

fine sugar 65g

auxiliary materials

white chocolate

1g

animal whipped cream

125g

rum

. Heat with low heat and stir constantly until the white chocolate is completely dissolved. Remove from the heat, add 2 teaspoons of rum, mix well, and cool for later use

2.

Then make chocolate cake. Mixing low-gluten flour and cocoa powder, and sieving; The yolk of an egg is separated from the albumen. The basin containing egg whites must be clean, oil-free and water-free. Add the fine sugar to the egg white for three times and beat it with an egg beater until it is dry and foaming

3.

After the egg white is beaten, beat the egg yolk immediately. Add fine sugar to the egg yolk and beat it with an eggbeater. Just send it to a thick, swollen and light state as shown in the figure; Put a small half of the beaten egg white into an egg yolk bowl. Mix egg yolk and egg white evenly with a rubber spatula by stirring from bottom to top

4.

After mixing, pour them all into the egg white bowl. Continue to mix until it is completely uniform. Be careful not to stir in circles. As long as the operation is correct, at this time, the eggs will remain thick and delicate, and no defoaming will occur; Pour the powder sieved in the third step; Turn the batter quickly from the bottom up with a rubber spatula, so that the eggs and flour can be mixed together as soon as possible. Please finish this step as soon as possible. Also, be careful not to stir in circles

5.

Pour the mixed batter into a square baking pan with an 11-inch (28CM) side covered with oil paper. Put it in a preheated oven with a fire of 18 degrees Celsius, bake it in the middle layer for about 1 minutes, stick it in the center of the cake with a toothpick, and bake it without residue after the toothpick is pulled out. When it is out of the oven, take it out of the baking tray while it is hot and tear the oil paper around it. Then cool it to the point where it doesn't burn your hands, and tear off the oily paper at the bottom (if you use thin oily paper, please don't wait until the cake is completely cooled before tearing it, it may stick to the cake. ) Spread the cake slices on a clean piece of oiled paper or tin foil again (the original surface side is still facing upwards)

6.

While the cake is completely cooled, we continue to make white chocolate Mu Si cream. After the white chocolate made in step 2 is completely cooled, it should be in a thick state; Beat the French cream with an egg beater (if the French cream is taken out of the refrigerator, it needs to be returned to room temperature first). Slowly pour the white chocolate solution in step 12 while stirring; After pouring the white chocolate solution, the whipped cream is light and fluffy. The white chocolate Mu Si cream needs to be immediately mixed with

7.

1 teaspoon of rum and 1 teaspoon of cold boiled water, dipped with a brush on the surface of the cooled cake

8.

Roll the cake (please refer to the previous blog post for the method of rolling the cake). Wrap the rolled cake in tin foil or oil paper and put it in the refrigerator for half an hour until it is set; Shaped cake roll, cut off the unsightly parts at both ends with a knife, leaving the most beautiful part; Spread the remaining white chocolate and Mu Si cream on the outside of the cake roll

9.

Cut the dark chocolate into small pieces with a knife. Stick dark chocolate chips on the surface of the cake as decoration. Then decorate it with a snowman made of strawberries. Put the cake roll in the refrigerator for two hours before eating;

Strawberry Snowman cuts off a small piece from the top of the strawberry, then squeezes a small ball of white chocolate Mu Si cream in a piping bag, and puts the cut small piece of strawberry on the white chocolate Mu Si cream. After dark chocolate is put into a paper bag, heated and melted in water, eyes and mouth are drawn on white chocolate Mu Si cream

Cooking skills

1. White chocolate Mu Si cream is very delicious. Different from pure cream cream, it can maintain a very light taste even after refrigeration. White chocolate Mu Si cream should be used immediately after it is ready, otherwise it will be easy to solidify and set, and it can no longer be smeared. If the white chocolate Mu Si cream is left, it can be stored in the refrigerator for 1 week. Before use, it needs to be returned to room temperature and whipped again until smooth.

2. When making white chocolate Mu Si cream, the white chocolate solution should be very slowly poured into the whipped French cream. Both white chocolate solution and French cream cream need to be kept at room temperature, otherwise particles will easily appear during the beating process. If particles similar to bean curd residue appear during beating, please put them in the microwave oven and heat them for 2-3 seconds (it must not be heated for too long), and then take them out and continue beating to restore smoothness;

3. If you don't use white chocolate Mu Si cream, you can also use French cream or basic cream as the filling

From Gourmet.