How do you make cream for root cake? How to make a root cake

Weigh out the oil and milk and place in a clean basin.

Separate the egg whites from the egg whites and place the egg whites in a clean basin free of oil and water.

Add the eggs in divided batches and stir well with a manual whisk.

Add the egg mixture in three portions, be sure to stir thoroughly.

Sift the cake flour, cocoa powder and cornstarch and add it.

Mix well with a spatula, and do not over-stir when mixing, so as not to gluten the flour.

Add 2 drops of lemon juice to the egg whites, add caster sugar in three parts, beat until wet and foamy, lift the whisk, and present a small curved hook with a curved arc.

Take a part of the egg white and put it in the egg yolk paste, mix well with a spatula, and preheat it in the oven at 175 degrees.

Pour the batter into a baking tray lined with oiled paper, smooth out, put in the lower middle of the oven, bake for about 15-20 minutes, after baking, sprinkle off the grease paper and put it on the grill to cool.

Whip the whipping cream, beat the cream until it can be arranged, take an appropriate amount of cream with a spatula and put it on the cake and smooth it out.

Wrap it in oiled paper, roll it tightly, and put it in the refrigerator for at least half an hour.

Melt the whipping cream and chocolate in an insulated heat.

After it cools and hardens slightly, take out the cake roll, sprinkle off the oil paper, apply the chocolate melt to the cake roll with a spatula, wipe it evenly with a spatula, and cut the cake roll into a small piece and put it on the top of the tree root. The same goes for small forks.

Once the chocolate is semi-set, use a small fork to draw lines from the left side to the right side of the cake roll, and sprinkle the surface with moisture-proof powdered sugar.

The surface can be properly decorated with decorative sugar. The cross-section is also smoothed with chocolate liquid, and then the growth rings feel are framed with whipping cream.

Diagram of the finished tree root cake.

Weigh out the oil and milk and place in a small bowl.

Stir well with a manual whisk.

Sift cake flour, cornstarch and cocoa powder at one time and mix well with a spatula.

Separate the egg whites from the egg yolks, put the egg whites in a clean basin without oil and water, put the egg yolks in the flour paste, and mix well with a spatula.

Add a pinch of salt to the egg white, add caster sugar in three parts, beat until wet foam, lift the whisk, and present a small hook with a curved arc.

Put a portion of the egg white into the egg yolk paste and mix well with a spatula.

Pour back into a bowl of egg whites, mix well and preheat the oven to 180 degrees.

Pour the batter into a greased paper baking dish.

Smooth out, put in the middle and lower layers of the oven, bake for about 20 minutes, after baking, remove the oil and put it on the grill to cool down.

Whip the whipping cream, beat the cream harder, use a spatula to remove an appropriate amount of cream and put it on top of the cake and smooth it out.

Use a rolling dough bowl to help roll up the cake roll.

Wrap it in oiled paper, roll it tightly, and put it in the refrigerator for at least half an hour to set.

Chocolate and milk in a bowl and melt in heat.

Take out the cake roll, tear off the oil paper, pour the chocolate melt onto the cake roll, smooth it with a spatula, and wait for the chocolate to be half solidified, then use a small fork to draw lines from the left side of the cake roll to the right side.

After placing it in the refrigerator compartment to accelerate the chocolate to set, it is ready to serve <>

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Ingredients for root cakes.

3 slices of six-inch cocoa cake, whipping cream (cake filling), 200 grams of sugar (cake filling) 25 grams, cocoa powder (cake filling).

15 grams of dark chocolate (bark material) 40 grams, whipping cream (bark material) 120 grams, sugar (bark material) 10 grams.

Steps to make the root cake.

1.Prepare the baked 6-inch cocoa cake in advance and divide the cake into three slices.

2.Prepare the ingredients for the cake filling and the bark part.

Add sugar and cocoa powder to the whipping cream

Use a whisk to beat it until it has a texture and is stiff, and the sandwich material is complete

Add 20g of whipping cream to 40g of dark chocolate and heat over water

For the remaining 100 grams of whipping cream, add 10 grams of sugar and beat

Brush until it flows slowly and has a certain texture

8.Pour the dark chocolate paste into the whipped cream and stir well to make the bark material.

9.First, take a slice of cake and place it on the bottom and spread a layer of sandwich material.

10.Cover with another slice of cake, then spread a layer of sandwich to cover the last slice of cake.

11.The top and all sides are evenly coated with sandwich material, because the exterior is also decorated with bark material, so the top and surrounding sandwich material does not need to be smoothed.

12.Spread the bark material all around, do not wipe it very flat, draw the growth rings with the bark material on the top, decorate it with colored sugar, and sprinkle some powdered sugar. Finished product drawing.

Root cake preparation.

Chestnut chiffon ingredients: 2 egg whites, 40 grams of caster sugar, salt, 2 egg yolks with a little lemon juice, 10 grams of caster sugar, 30 ml of salad oil, 50 grams of chestnut puree, 20 ml of water, 50 grams of low powder, 5 grams of chestnut powder, 1 2 teaspoons of vanilla extract.

Garnish ingredients: Chestnut cream (100 ml of light cream, 30 grams of powdered sugar, 80 grams of chestnut puree, 1 tablespoon of cocoa powder), chestnut cream sauce (50 grams of butter, 80 grams of chestnut puree, 25 grams of powdered sugar, 1 tablespoon of rum, 1 tablespoon of light cream), syrup (20 grams of sugar, 20 grams of water, 1 tablespoon of rum).

Others: Skittles, garnish gingerbread, chocolate, thin crisps, whipped whipped cream.

1.Add 10 grams of sugar to the egg yolk and stir well, add vanilla extract, salad oil and chestnut puree and mix well.

2.Sift in the powder that has been mixed twice in advance and mix well.

3.Add egg whites and add a pinch of salt and lemon juice until coarse bubbles. Add 40g of sugar and beat until neutral and foamy, and the whisk has a small vertical hook in advance.

7.Flip it upside down to cool and disturb it.

8.Release. 9.Cut each slice into 3 cm thick pieces and wrap them in plastic wrap for later use.

13.Take a slice of cake, mix the syrup ingredients and bring to a boil and brush on the surface of the cake.

14.Squeeze in the chestnut cream sauce and sprinkle with thin chips.

15.Cover with another slice of cake and press lightly, continue to brush with syrup and spread sauce and sprinkle thin chips.

Tree root cake.

Ingredients: 4 eggs, 90 grams of low flour, 3 tablespoons of cocoa powder, 5 tablespoons of milk, 1 piece of chocolate, chopped about 20 grams.

80g sugar Excipients: 1 4 tsp salt, 4 tbsp salad oil.

Steps to make the root cake.

1.Separate the egg yolk from the egg white, add 30 grams of sugar to the egg yolk and beat the egg until it is slightly whitish.

2.Add the salad oil to the egg yolk in batches, stir vigorously, then add the milk and stir well.

3.Sift in flour, cocoa powder, salt and chocolate shavings, cut up and down and mix evenly, do not stir in circles, it will produce gluten.

4.The egg whites are beaten with an electric whisk at low speed until they are foamed, and the remaining 50 grams of sugar are added to the egg whites three times, and beaten from medium to high speed until they are hard to foam.

5.Add one-third of the egg whites to the stirred egg yolk batter, gently cut and mix evenly, then pour the batter back into the remaining egg whites, quickly mix the batter evenly, cover the baking tray with oiled paper, and pour the mixed batter into the baking tray.

6.Preheat the oven to 180 degrees, place the baking tray on the penultimate level, turn to 155 degrees and bake for 35 minutes.

Roll the cake in a bucket shape on the sides and squeeze brown cream around it.