Root cake
By VicentaLakin
Christmas is coming, Christmas is on the street, and all the shopping malls are smelling like Christmas, so let's take a look at it and make a Christmas root cake。
Recipe Recommendations
- eggs of 3
- fine sugar 65 grams
- vegetable oil 30 grams
- milk 40 grams
- low-gluten flour 50 grams
- cocoa powder 10 grams
- light cream 200 grams
- powdered sugar 20 grams
- chocolate 150 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Root cake
1
Separate the yolk and the nymph. Add a three-thirty sugar to the yolk and milk and vegetable oil
2
Smuggle evenly
3
Sifting of cocoa powder 1 and low-banded flour
4
Smuggle into a delicate state
5
The protein's in three strokes into a big hook
6
Take a third of the protein cream and add cocoa pasta. Medium
7
And then you pour into the remaining two cents of the protein cream, and you cut it evenly
8
Put it in the oven. Crack it out
9
Put it in the preheat oven. 180 degrees and 20 minutes upper and lower in the middle of the fire
10
The bottom of the grill is pinned down on the grill, the oil paper is lifted, covered on the cake body, and the heat spreads
11
200 grams of cream and 2 grams of sugar and 3 grams of cocoa
12
Put cocoa cream on the cake
13
Roll it up and put it in the freezer
14
Get the cream and chocolate ready
15
Chocolate insulated water melts
16
Light cream boils
17
Pour boiling cream into melted chocolate. Medium
18
It's made the Ganache sauce
19
Take out the frozen cake
20
Cut out two little pieces and put them together with cream
21
Smash the gannash sauce. Smash it with a cleaver
22
Free to decorate