How to make Root cake - VicentaLakin's Recipe

And this year, the root cake was made, and it was finally done on the eve of Christmas in a time-consuming, laborious and anxious rhythm. The most important thing is that my husband, when he comes in, sees the wonder of the cake, and when he eats it, I think that the motivation to do something is probably this, and nothing is more important than the praise and encouragement of the lover. This year's root cake is more complicated, and the cake is surrounded by decorative sugar, so the cake looks more complete. It's cold outside the house, and it's like a little play about a little story, and come and meet them in the show for a beautiful Christmas. ~ Christmas root cakes are in two parts -- tree cakes and tweezing sugar are made up of five parts: cake rolls -- cocoa French almond cake wraps -- raspberry chocolate sauce, cherry rum syrup, fresh strawberry cream coats -- – English sauce, chocolate rum cream cakes I use for French almonds, tree cakes, full egg sponges, but because I have to decorate on the tree, I have to pick this pastrying tissue, so it's a little less effective on the tree rotation. I used to use cream for cake rolls, but at the end of the day, my husband and I were tired of it, and the cream coat on the face of the cake was thick, so this year I used jam, so it worked so well, I ate a good mouth, and it went well with the cream on the outside. The most exterior cream coating, although also cream cream, is completely different from the protein butter cream that I used to use before, and this is the cream that blends into English sauce, which is delicious and has a better shape. Materials - Coca-French almond, 50 grams of low powder, 20 grams of cream, 120 grams of full egg, 30 grams of sugar, 60 grams of almond powder, 100 grams of protein, 60 grams of sugar, 15 grams of cocoa raspberry chocolate sauce: 150 grams of fruit sauce, 60 grams of chocolate cherry rum syrup: 60 grams of water, 20 grams of fine sugar, 30 grams of cherries: 50 grams of fine sugar, three places of yolk (medium), 250 grams of pure milk, 150 grams of butter cream cream: 50 grams of chocolate, 10 grams of rum, and cream cream of English sauce

Be ready for jam, chocolate, jam, chocolate, or milk

The jam is in a clean tub

Chocolate shredding

The jampot is on fire. It's hotter

If you're a little hotter, you can try it with your finger

Turn off the engine and join the cut chocolate

Just melt the chocolate with the heat of jam and mix it with the cold

This one's cold, a little condensed, mixed with a spoon, and if it's too cold in the house, you can heat it up on the fire later, so it's easy to rub it on the cake

Get ready for cake rolls

Butter is cut into little insulated water, and when the butter is melted into this state, you can get out of the fire

Keep melting the remaining butter with the remaining temperature of butter

Once the butter is melted, this little bowl of butter will be put back on the steam pan and will continue to flow with the remaining temperature

I'll break it up with an eggmaker

Sugar powder, almond powder, sifted into the egg fluid

Pumping egg fluids, sugar powder and almond powder together into lighter almond paste

Protein starts with an eggbeater

Add the first one-third fine sugar

Then we'll have a little foam

Then we'll add the remaining two-thirds. Sugar

Pumper slows down to speed

It'll be a fine, solid, non-mobile protein paste

Get ready for yolk paste, protein paste, butter and pre-mixed low-fried cocoa powder

Put a third of the protein in the yolk pan

Smash it with a razor

Take another two-thirds of the protein and put it in the yolk pan

Scratched with a razor. Status

Low-fried cocoa powder sifted 1/2 through egg paste. The pot

Scrambled with a razor

And then sift the rest of the powder into the egg pan

I'm going to use a razor to make a cocoa paste

Take a small amount of pasta and put it in the butter

Quickly even the butter and paste

And then we'll put the butter back on the face. The pot

Scratch the butter and cocoa paste, and French cocoa almond

Put the pasta in the oven quickly

Scratch the surface, pick up the grill and shake it on the table a few times

When the cake is baked, take it out quickly, move it to another grill, tear it apart. Hot

When the bottom of the cake piece gets hot, take a cake sheet and roll it over and take it off

The cake is cold

Get ready for English sauce and a clean little leak

The yolk and the sugar go in a clean pot

With an egg-beater, it keeps getting white and light

The milk is pouring into a small pot and firing until the milk boils

Don't let the milk get cold, it'll burn in the bowl

Every time I pour it, I'm gonna use the egg-pumper to stir up the milk and the egg paste and then pour it into the next one

Milk and egg paste are fully integrated

Put all the milk in the omelet several times

Put the milk and egg paste together in a small pot

Prepare a bowl of ice water

The milk paste heats the fire, so it's about 80 degrees

Put the pot in the ice water in step 49 immediately after the fire

The English sauce is ready

Let's get the material made of the English sauce cream, and use it for the finished English sauce and soft butter

Get ready to make cherry rum syrup, sugar and water in a little pot

30 grams of cherry wine

A small pot of sugar and water boils on the fire, and then boils off the fire

When the syrup cools, add cherry wine

Just mix it up, and the cherry rum syrup is ready

Get ready for chocolate rum cream

Chocolate's in fine granule form

It's a little bit broken, like the chocolate I use, and it's okay if it's big, if it's big, if it's good, if it's not

This is all the material in the outer layer of the heart

And before you finish the last few steps, get the cake piece ready, cool it and put the one that's going to rub on the heart, and cut down a narrow one where it starts to roll

And then cut down a narrow piece at the end of the cake

It's time to start making the rest of the jam, first to make sure the English sauce is completely cold

Then filter it into a container. Lee

The filtered sauce is very smooth

The butter room softened

The chocolate crumbs that we just nicked were put in a clean tub and melted from water

Just melt into chocolate paste

Softened butter spreads with an eggbeater

The same goes for a small number of additions to butter

Every time you add a little, don't be greedy, or it'll be a problem to separate

Butter and sauce are completely entangled and then added to the next one

The butter in the basin should be in this state when all the sauce is done

Then we started making chocolate rum cream, because the chocolate was smaller, and we made sure it wasn't condensed

Put cream in the chocolate pot

Scratch the creamed chocolate sauce with a razor

And then you put rum in the pot

This mixing must be done with special attention, and it is not easy to separate the oil, and without confidence there is no rum. With rum, it's more aroma, and I think the bouquets are better

Prepare a bouquet and a mouth like this, flat on the side, and put cream in the bouquet

Start getting ready to assemble the cake. The face of the cake is painted with cherry rum syrup

Scratch it down on the face of the cake

The raspberry chocolate sauce is thick and thick, so it's a little thick

Strawberries at the beginning of the cake piece, then a cake roll

You can open the cake paper if you feel harder

So the cake rolls are ready

Cake rolls are to be cut in three parts, first a small piece cut down, see if the cut face is pretty, and then the cut face is not decorated, and then it's used directly