Chinese Food
Tree stump chocolate Swiss Roll
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I've been fond of pounding food since I was a child. Since I saw the star kitchen, I've instantly aroused the motivation to make delicious and beautiful food. I searched the Internet. I integrated my own matching degree with the ingredients of the oven at home. I made the cake stump that suits me. The ingredients are the recipes that suit my taste, oven and cooking machine. We can make changes according to our actual situation. I'd like to make a fool of myself here. I hope you can give me valuable suggestions -
Cooking ingredients
Cooking Steps
Step1:Prepare the material of chocolate Qifeng cake embryo firs
Step2:Prepare the sink first, because it needs to be cooled. Prepare 60g light cream and 60g chocolat
Step3:After full melting, turn off the fire and keep coo
Step4:Protein and 30g sugar powder can be added three times. The home cooking machine is full of horsepower, so 30g sugar powder is added at one time
Step5:From protein to hard foaming, it is also dry foamin
Step6:Beat egg yolk slightly. 40g corn oil in three part
Step7:The yolk is emulsified after corn oil is added. The texture is similar to a slightly thinner mayonnais
Step8:Add 40g milk and mix wel
Step9:Low powder sifted to yolk past
Step10:Sift chocolate powder to batte
Step11:Take a spoonful of protein to the chocolate batter. Cut and mix evenly. Be sure to cut and mix
Step12:Pour the batter back into the remaining protein. Preheat the oven at 120 ℃ for ten minutes
Step13:Surface bubbles can be seen after cutting and mixing evenl
Step14:Pour into the grinding tool. Shake out the big bubbles. Put them in the ove
Step15:Take it out in 30 minutes. Shake it and loosen i
Step16:That clean oiled paper demouldin
Step17:Dip in 1-chocolate filling. Mix the original chocolate ganache with 100g cream. I like to bring a little bit of graininess. So it's not evenly mixed. If it's completely uniform, you can mix it with a cooking stick or eggbeater at a low speed until it's grainless.
Step18:Spread chocolate stuffing evenl
Step19:Forget to pat the white cream here. 100g cream and 10g sugar powder. Spread evenl
Step20:Then roll it up. Put it in the refrigerator and take it out for 20 minutes. Cut it into long pieces and short pieces
Step21:I forgot to take a picture in the chocolate sauce pouring step. Put the cake roll on the grill. Put the baking pan under it. Then melt 120g black Qiao and 100g cream and mix them evenly. Pour them evenly on the cake. Spread them evenly with the help of the spatula. Wait for 10 minutes. After cooling slightly, pull out the stripe of the tree with the fork. Finally, put the strawberries and small leaves to decorate
Step22:Finally, sprinkle a little sugar powder to decorate. The beautiful stump swiss roll is finishe
Cooking tips:Preheat the oven at 120 ℃. The cake embryo baked at 120 ℃ and 2530 minutes is stronger than the cake embryo baked at 180 ℃ and 15 minutes. There are skills for cooking.
