Christmas stake cake roll

1

Get all the material ready。

2

The eggs are separated, the egg is placed in an oil-free and water-free bowl and the egg yolk in a small bowl。

3

Coco powder pours into the egg bowl。

4

Corn oil is first put in a small pot, which is hot enough to bubble on the stove。

5

Hot corn oil, poured into cocoa powder and mixed it with a manual omelet。

6

Add hot milk, then hand-plug the egg instrument with milk。

7

Sifted pasta into milked cocoa fluids, mixed with hand-plugs to dry powder。

8

When you mix it up, put it down a little bit and then add yolk。

9

THEN HAND-TO-HAND AN EGG-TO-EATING DEVICE IS Z-TYPED, EVENED, AND THE EDGES ARE ORGANIZED WITH A RAZOR AND PUT TO USE。

10

The next thing you do is deal with protein cream, and the egg cleaners are in a water-free, oil-free egg-pumping tub, and the electric egg-pumpers are driving at a low speed, and they hit the fish eyeballs first, adding all the sugars again。

11

And then we're going to use an electric omelet at high speed to get a little bump。

12

Finally, we're going to use a low-speed shower to sort out the protein cream, just for a little while, and it's going to be fine, and it's just a little bit wet and dry。

13

One third of the ironed protein cream will be taken to the yolk paste, and the cake will be evenly mixed with a razor and a bottom flip。

14

Put the just mixed paste back in the protein cream。

15

And it's the same way that the cakes are evenly mixed down and up, so that they can't see the protein. The mixed paste is mobile。

16

Prepare a gold plate for 28*28 in advance, and prepare a tarpaulin or paper。

17

The paste is then slowly poured into the gold plate at 20 cm above the desktop and flatted in the plate。

18

The oven is pre-heated, the actual temperature of the oven is 160 degrees, the temperature of the oven is 150 degrees and 10 minutes, and the cake is pasted into the oven, 160 degrees and 150 degrees and 28 minutes。

19

When the time came to get out of the oven, it was taken out, two downs from 20 centimeters high, and the heat came out。

20

Then immediately move the cake piece out of the gold plate and put it on the net。

21

Put a sheet of oil paper on the surface, come on the opposite side, tear the sheet of oil underneath, and put a sheet of oil paper on the surface and put the cake completely cooled and reused。

22

When the cake is cold, the space is used to make chocolate fragrance butter pie, first to make Ganache, then to place light cream and black chocolate in a small milk pan, so that the hot water is not more than 50 degrees warm, and the excessive temperature of the water will lead to the separation of the Ganache oil。

23

It takes patience to make Gennaz, to mix it with razors or hand-plugs until Gennaz is fully slush, and then stay cool。

24

Light cream pours into the egg basin and adds fine sugar。

25

An electric egg-cutting device is used at a medium speed and can be used to join Gunnash until 50%。

26

Then we'll continue to use the electric omelet at a low speed until there's a clear texture。

27

When the cake is dried completely cool, a sheet of oil paper is placed under the bottom, the cake is directed backwards, facing up, with a bit of a 90-degree cut on both sides of the top and the bottom, and then a little thin on the surface with chocolate cream on both sides of the middle。

28

The cane is used to help roll it up from the bottom up, wrap it up with oil paper and freeze it for 10 minutes。

29

Once again, the gonorrhea needs a thick spot, so it's 1:1, the same way that light cream and black chocolate are placed in a small milk pan, so the hot water melts, and it's enough to mix with a razor or a hand-to-egger to a fully silky mix。

30

The well-doed Gannash still has a low temperature and cannot go right to the cake rolls. It must be frozen to a very dense state in the fridge, with the obvious texture available when mixed with a razor。

31

When Ganache is made and placed in a dense state, the cake rolls are placed on the hanger, a sheet of oil is placed beneath it, on the cake rolls, and the texture of the stakes is drawn with a razor。

32

The surface is then sifted with an anti-tide sugar powder, and then frozen in the fridge for 30 minutes before cutting。

1. This formula uses hot oil to melt into cocoa powder and then add hot milk to mix, mainly to prevent ablution, but also to reduce the high hand, which avoids ablaze of 2. The oil is mixed with milk emulsion, otherwise there will be a demoxification of cakes in the oven. 3. The protein will have short hairs, causing some of the proteins to melt, and the paste will not even mix with proteins, resulting in a baked cake with a four-breaded face to be placed in the oven in a timely fashion; otherwise the cake will be blotted, the cake surface will not open and the baked door will not open, and the cake will not open, and it is important that the cakes will be reduced by 6.0 in the form of handlines, and that the bees in the cakes will be filled with air, in the oven of the oven, because they will be warm, the air will swell, so that when the oven doors are opened, the temperature will be reduced, and the cake will be reduced by 6.0. It is also important to be cut in the handline in a way, the cake will be