Root cake
By VicentaLakin
Try making a root cake. You're right. It's really a edible root-shaped cake. It's a lot of fun with a few little plugs。
Recipe Recommendations
- protein 160g
- fine sugar 70g
- low-gluten flour 42g
- butter 40g
- bittersweet chocolate 90g
- egg yolk 100g
- cocoa powder 8g
- light cream 90g
- sweetening
- baking
- several hours
- ordinary
Steps for Root cake
1
It melts into liquid reserves。
2
the egg yolk was added to 30 g fine sugar, and sent to light and thicker colours。
3
The proteins were added to the fine sugar to the wet hair bubble three times。
4
All the yolk is tumbled into the protein。
5
Sift all the powders, and mix them evenly。
6
The melted butter is mixed。
7
Putting a good paste into a board of tin paper, the light-shocking molds remove bubbles。
8
The oven is 170 degrees, mid-level, fires up and down, baked for about 20 minutes, and when the oven is out, the molds are retorted and cooled on the net。
9
Cream cream with sugar to wet hair bubbles。
10
Put a cream on the cake。
11
Roll up the cake, wrap it in candy and freeze it for more than three hours。
12
the 80g chocolate and 80g light cream melted and smoothed and cooled into chocolate ganash。
13
The cake rolls out the tin paper, cuts out both of its heads and puts one of them together with light cream to make a little branch fork。
14
Using a machete to rub chocolate Ganash on the face of the cake。
15
Scratch wood with fork。
16
You put sugar powder in the snow and you plug it in with a candy doll。