Super detailed steps of Christmas tree stump cake.

The combination of whipped cream and black Joe is a super perfect experience. Today, we will make a Christmas tree stump cake with these two kinds, and the shape is very realistic. You need to use 25*25 cm cake pieces here. The method is to make four small rolls, and the dosage is halved.

material

1. Cake base: 2 eggs, 20g corn oil, 20g milk, 20g low flour and 20g fine sugar.

2. Decorative ivory:

(Cocoa whipped cream) 150g whipped cream, 5g cocoa powder, 15g fine sugar, 25g 55% dark chocolate.

(White whipped cream) 30 grams of whipped cream, 3 grams of fine sugar and 2 strawberries.

working methods

1. Cake slicing method: milk and oil are stirred and emulsified, low powder is sieved and stirred, then egg yolk is added and stirred into fine egg yolk paste, and the protein is added with sugar twice and sent to wet foam. Protein, don't hit hard, it won't look good if you break it. Stir 1/3 egg white cream and yolk paste evenly, then pour them all into a gold plate, bake at 160 degrees 15 minutes, cool and cut off 4 sides, leaving a size of 25*25 cm.

2. 150g whipped cream+12g sugar +5g cocoa powder, and send it to the state of plastering, evenly spread the whipped cream on the surface, and then cut the cake into 5 pieces with the same size.

3. Roll up 1 piece, and continue to roll up after the second piece 1 piece. After the two pieces are rolled up, they can stand on the tray. The tray I used is 6 inches in size, and the rest of the cake pieces are wrapped in the outer layer in turn.

4. Melt 25 grams of black Joe insulation water and add about 60 grams of cocoa cream just left. If the temperature is very low, the black bridge may solidify and cannot be mixed. Just stir it with warm water, and don't overheat and turn it into liquid.

5. Put the chocolate cream paste (similar to Gannaxu) into the piping bag, squeeze it into the outer ring of the cake, and then scrape it off with a spatula. At this time, the surface will appear a little rough. The difference between this one and Gannaxu is that whipped cream is used, but the bark is rough and realistic, and then vertical lines are scraped from bottom to top with a small scraper. Chocolate cream paste will solidify with the decrease of temperature, but it will not be very hard.

6. I started decorating Santa Claus. In fact, I only need a little white whipped cream, but it's too little to send easily. I used 30 grams of cream +3 grams of sugar and sent it away with an eggbeater. Wash strawberries, dry them with kitchen paper, remove pedicels and cut them in half. Put a little whipped cream on the bottom of the strawberry and stick it on the cake. Put the white cream into the piping bag and squeeze a bigger hole to squeeze out the ball. Then add strawberries. Paint eyes, mouth, hat balls, bow ties and so on with the remaining chocolate cream and white milk. We need to change the paper bag here and cut a small mouth. If the chocolate whipped cream is solidified, it can be heated with warm water.

skill

The difficulty of this cake is the temperature of the bark chocolate cream paste. If the temperature is too low, there will be no fluidity and it will be difficult to erase. At this time, you can try a little around the cake, which is easy to erase. If it doesn't rub off, warm it again with warm water. The temperature is too high, the fluidity is too strong, and it drops down at once. At this time, it can be cooled at room temperature or refrigerated for a period of time before use.