material
6 eggs
Corn oil 30g
Milk 60g
Low gluten flour 60g
Cocoa powder 55g
A little lemon juice
White sugar110g
Chocolate chips 250g
Whipped cream 350g
The method of Christmas tree stump cake
Qifeng cake embryo: (The following is the dosage of one Qifeng embryo, and the cake needs two Qifeng embryos. ) Separate the egg whites and yolks of three eggs and pour them into clean containers without water and oil. Add 15g corn oil and 30g milk to 3 egg yolks and beat them with eggs until they are completely blended.
* When dividing eggs, pay attention to the eggshell not to prick the yolk, and don't mix the yolk into the egg white, otherwise it will affect the later dismissal.
Step 1
Sift in 30g of low-gluten flour and 15g of cocoa powder, and stir with eggs in a zigzag shape to form a smooth and non-granular batter, and the yolk paste is finished.
Step 2
Squeeze a little lemon juice into the egg white, add 35g white sugar in three times, and send it to a neutral foaming state (the eggbeater has soft sharp corners), and the protein cream is finished.
Step 3
Add the egg white cream into the egg yolk paste twice and stir evenly. When stirring, pay attention to gently stirring in one direction, and the Qifeng cake paste is completed.
* This step is very important. It must be as light as possible. You can't stir it hard and fast, and you can't stir it too many times. Otherwise, the defoaming of the protein cream will affect the cake's fluffy hair.
Step 4
Spread baking paper on a 28x28cm square baking pan, pour in the cake paste, scrape the surface of the batter flat with a scraper and gently shake out bubbles.
Step 5
Bake in an oven preheated to 175 and 165 for 12 minutes. Take out the baked cake embryo, cover it with oil paper first, then pour it upside down and let it cool, and the Qifeng cake embryo is finished.
Step 6
Chocolate chips: Take 250g chocolate chips and heat them in water until they melt.
Step 7
Pour the melted chocolate liquid on 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
The solidified chocolate chips are broken into bark shapes by hand for later use.
Step 9
Cake assembly: Beat 350g whipped cream, 25g cocoa powder and 40g white sugar with an egg beater until 80% looks hard.
* Before beating, mix it manually to avoid flying powder.
Step 10
Cut the two cooled cake embryos in half to get four rectangular cake embryos with the same size. Cut the cake strips with shorter ends diagonally with a serrated knife.
Step 1 1
Take three cake embryos (one more can be eaten) and evenly spread with about 3mm thick cream.
Step 12
Roll up one piece first, put it at one end of the second piece and continue rolling. Total * * * volume three times.
Step 13
Smooth both sides and put them in a plate.
Step 14
Spread a layer of cream on the outer ring of the cake, paste the chocolate bark, and trim it slightly.
Step 15
Decorate with rosemary, gooseberry and hazelnut, and sprinkle with powdered sugar.