Christmas root
By VicentaLakin
This is a cake roll based on eight inches of cake raw material, with a proper amount of chocolate cream sauce on the cake rolls, with a fork to draw the roots of the tree, in a long-sized Western dish, with strawberries for a little bit, and a nice and sweet Christmas tree root。
Recipe Recommendations
- flour 85 grams
- milk 60 grams
- fine sugar 60 grams
- salad oil 60 grams
- fine salt 1.5 grams
- egg yolk of 5
- egg white of 5
- light cream 100 grams
- dark chocolate 150 grams
- strawberry of 4
- lemon jam 45 grams
- sweetening
- roast
- an hour
- ordinary
Steps for Christmas root
1
Prepare raw materials. Sodium 85 grams of egg yolk, 5 milk, 60 grams of sugar, 80 grams of cream, 100 grams of chocolate, 150 grams
2
Make root cake rolls and put omelet and yolk in water-free and oil-free basins。
3
60 grams of milk, 60 grams of salad, 1.5 grams of sugar
4
The eggmaker stirs the egg cleaner, 60 grams of white sugar comes in, and the egg cleaner hits the pointy angle。
5
Add 85 grams of flour to the yolk。
6
Add an egg splitting to the yolk。
7
Put the egg fluid with a razor on the mat with paper and scrape it. The oven is placed in the middle of the oven at a temperature of 170°18 minutes。
8
Take out the baked cake and coat it with jam and roll it into candy and freeze it in the fridge for 30 minutes
9
Scratch your head with a stylish cake roll。
10
Slash a quarter of the cake roll。
11
150 grams of chocolate insulation to melt and 100 grams of cream to fertilise。
12
Put 100 grams of cream in a water-free, oil-free basin。
13
Puts well-stamped cream into melted chocolate。
14
The cake rolls are divided into two sections of size, three quarters of the trunk, one quarter of the sticky pieces, with creamed chocolate sauce around them, stripping the surface with a fork and decorating Santa with a few strawberries on the cake rolls. A delicious Christmas tree root is finished. Happy New Year for all。Christmas root Make Tips
1. Chocolate sauce must be added to the light cream that is distributed in order to make it easier to operate and not dry, and forks can better draw the pattern. 2. Creaming cream and egg clearing, which must be distributed in a water-free and oil-free basin。