It's Christmas again! What congratulations do I offer you? Only the most mellow chocolate, the most crude and original beauty can match you!
Start by baking a cake roll roll
Prepare a baking dish with a certain depth, rectangular and square. Spread baking paper.
【Fee】
4 large eggs (about 65 g each)
Protein with sugar 30 g
Egg yolks with sugar 15 g
Corn oil 40 g
Low powder 65 g
Cocoa powder 10 g
55 g hot water
【Directions】
➡️ Isolate the egg yolks into a clean, waterless, oil-free container.
➡️ Take a medium basin to make egg yolk paste, add cocoa powder and hot water, and wash the cocoa powder in hot water ♨️.
➡️ Add 15 g of sugar and 40 g of corn oil and stir well until emulsified and thickened.
➡️ Sift in 65 g of low gluten flour.
➡️ Add 4 egg yolks. This is my favorite post-egg method, and the yolk paste is the most delicate and smooth.
➡️ It is easy to stir well. The egg yolk paste is finished ✅.
➡️ Start beating the protein. The sugar is added three times, each time until it is fully absorbed and then added the next time. There is a large bend hook on it, do not send too hard, the later is not good to mix well will defoam.
➡️ Dig 1/3 of the egg white into the egg yolk chocolate paste, stir well, then fold it back into the egg white bowl together, cut and mix well, fast and light.
➡️ Pour the mixed batter into a baking dish, shake off the bubbles, scrape flat, put into a preheated oven, bake at 350F for about 17 minutes.
➡️ Bake upside down and let cool. Roll up another sheet of baking paper and refrigerate.
Baking cake slices should be heated according to the purpose. If you want to bake the perfect cake roll, add a few minutes until the crust is free of moisture to form. After the oven, it should be cooled down and then upside down and then the skin will not be rubbed off. I didn't pay attention to these details because the outer layer was completely coated with chocolate sauce this time.
Filling creamy filling
150 g whipped cream
120 g mascapone cheese
30 g powdered sugar
➡️ Put the beaten egg bowl in the medium high speed to send, hit to 9 points hard, look almost into slag, stop! The sandwich cream can be beaten to the hardest.
➡️ Take the cake roll out of the fridge and open it. Cut off the side of the cake diagonally to facilitate the rolling. Spread all the whipped cream on it, thicken the side near yourself, roll it up, and roll it as tightly as possible, so that the cream does not have holes. If necessary, you can use a rolling pin.
It is easy to roll and will not crack. Put away the oil paper ends, refrigerate for at least 4 hours, and then proceed to the next operation. Or refrigerate it directly overnight.
Make Ganache sauce Ganache
Make Ganash before assembling the cake.
Don't be mysterious about this thing, in fact, add some whipped cream to melt off the chocolate, and then you can wipe it! The French love to use it.
Depending on the usage, the scale can be adjusted, the commonly used ratio is 1:1, or it can be 2:1, 1:2.
I have a ratio of 1:1 here:
113 g whipped cream, 113 g chopped chocolate.
Put it in a small basin, heat and melt it over a low heat, be sure to reduce the heat! It's too hot to take the basin out of the water for a while. Otherwise, the oil and water will be separated.
Until the chocolate is completely melted into a silky liquid chocolate.
❤️ Share a small Tip: If your Ganash is still separated from the oil and water, it can still be remedied, add a small spoonful of water, put hot water on the stirring, take it down when it is hot, and it will become smooth in a moment.
Assemble the cake
➡️ Then take the cake roll out and prepare to assemble the cake.
➡️ It doesn't matter if you cut off the head and peel off the skin, you can't see anything in the whole cover.
➡️ Cut the cake diagonally into three parts, with the main trunk in the middle, with branches on one side and knots on the tree on the other, and the branches are longer than the knots. I like to cut with a slash, of course you can cut straight, or cut a branch, or not, a stump can also be. Come as you please.
➡️ Install and fix it according to the figure.
Spread the cake
➡️ Take a small spoon, spatula, and whatever tool you use to cool the ganash sauce to the right consistency, and spread it on the cake. Note that the ganash sauce will thicken as it gets.
Just don't put in a flower bag to squeeze ah, completely unnecessary! Unless you just want to think about how trouble how to come, haha!
➡️ Then smooth it out slightly. The chocolate sauce will continue to cool during the smearing process, and you can blanch the fork head with hot water, dry the water, and then pull the bark pattern, so that you will not stumble. But it was not a problem, and I couldn't see anything when I sprinkled powdered sugar in the end.
➡️ Finally, the stump ring is drawn.
The final decoration
The final decoration is also a sublimation pen. The seemingly unremarkable cake suddenly has a new look.
During the Christmas season, I used fresh holly leaves with red fruits, which are new and simple, killing three birds with one stone.
Sprinkle with powdered sugar. It's snowing!
Santa Claus is going to rest in front of this stump, haha!
Like to like the comments forwarded! It's just so refreshing!