Chinese Food
Stump cake. Warm up Christmas
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Time flies. It's the end of the year again. 2018 has entered the countdown. In December, it has been surrounded by the thick festival atmosphere of Christmas in the West. Some shops on the street have also begun to build and decorate festival scenes. Today, I also warmed up and made a stump cake. Both the cake roll and the cream in it are added with coffee. The strong aroma of coffee. The taste is slightly bitter, but the aftertaste is sweet. The friends who like coffee may try this taste.
Cooking ingredients
Cooking Steps
Step1:All the ingredients are ready. Forget the whipped cream and chocolate.
Step2:Pour 40 grams of milk into the bowl. Add 5 grams of coffee powder. Instant coffee is OK. If you don't like the taste of coffee, you can do it without adding. Make it original.
Step3:Stir with a silica gel knife. Melt the coffee.
Step4:Pour in 40 grams of corn oil. Sunflower seed oil is OK. It's ok if it doesn't taste too much. Mix it with a hand beater. Make the oil and milk emulsion
Step5:The egg yolk is separated. The egg yolk is put directly into the emulsified coffee milk. Beat evenly with the egg beater.
Step6:Sift in 40 grams of low gluten flour. Low gluten flour must be sifted.
Step7:Turn it up and down with a silica gel knife. Don't circle it so that the flour doesn't get gluten. There's no flour particles. The yolk paste is ready.
Step8:Add a few drops of lemon juice to the egg white. Then pour in the sugar and start beating the egg white. Add the sugar three times.
Step9:Whisk the egg white until the egg beater is lifted. It's OK to form a small triangle
Step10:Take 1/3 protein and put it in the cake paste before it is adjusted.
Step11:Mix up and down evenly with silica gel knif
Step12:Pour the mixed cake batter into the rest of the batter.
Step13:Continue to use the silica gel knife to mix up and down. Move quickly to avoid excessive mixing of protein and defoaming. When baking, it will affect the hair formation of cake tissue. Then pour the mixed cake paste into the baking tray. Pave the baking tray with oil paper in advance.
Step14:Preheat the oven 170 degrees in advance. Put in the cake. Bake for about 30 minutes.
Step15:The baked cake is out of the oven. Remove the oiled paper. Let it cool
Step16:When drying the cake, you can make the cream for the sandwich. Pour 90g light cream, 10g sugar and 2G coffee powder into the egg beating basin.
Step17:Beat the cream with the whisk.
Step18:Put the whipped cream on the cake. Don't make it too thick. It's better to roll it. I used 90g of cream and thought it was just right.
Step19:Roll up the cake. You can roll it with oil paper, because you need to smear chocolate on the outside. You can choose which side is on the outside. If you make a cake roll, you can choose the smooth side to look better on the outside.
Step20:Rolled cake roll. Wrap it with oil paper. Refrigerate it for shaping
Step21:It's been refrigerated for about half an hour. Take out the cake roll from the fridge. Cut off both ends. It looks neat. Bu
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Cooking tips:If you don't like the taste of coffee, you can make the original cake roll. If you remove the coffee, you can make the dishes delicious.
