Christmas firewood cake

Published Aug 3, 2021 at 02:26am ET

According to French tradition, coffee cream-coated rolls often look like firewood at Christmas. When relatives and friends gather together, they will put the firewood they bring into the stove for heating. So when it comes to Christmas, you naturally think of this firewood cake. It is said that it originated from an ancient legend that the ash produced by the burning of coarse firewood can prevent natural disasters. Christmas is two days away.

Food Material List

1 Egg 4
2 milk 40ml
3 salt 1g
4 Low-gluten flour 30g
5 Berry sugar 40g
6 Cocoa powder 10g
7 Corn oil 40ml

Operational steps

1 Paper the baking tray. Preheat the oven at 170 degrees.
2 Separate the egg yolk from the protein, and the protein pot must be oil-free and water-free. Put the protein in the refrigerator for refrigeration.
3 Add corn oil, milk, 10 grams of granulated sugar and salt to the yolk.
4 Mix well.
5 Sift in cocoa powder and low gluten flour
6 Stir well and set aside.
7 5. Add 30 grams of granulated sugar to the protein. The
protein was added with 30 grams of granulated sugar.
8 The electric egg beater is used to hit the hook in a big bend for about 1-2 minutes.
9 Take 1/3 of the protein and pour it into the chocolate batter. Mix it evenly with a rubber scraper.
10 Mix the batter with the rest of the protein and mix well.
11 Pour the batter into the baking pan, smooth it, and beat the bottom of the baking pan vigorously to make it shake out of the air.
12 Place in the middle of the oven and bake at 170 degrees for 15 minutes.
13 Bake the cake roll and add 200 ml light cream to 20 grams of sugar powder at the same time.
14 Beat with an egg beater.
15 When the cake roll is baked, take it out and cool it. Cover the cake with an oilpaper and carry up and down two pieces of oilpaper to turn it over. Remove the oilpaper from the top after turning over.
16 Cut off the edges of the cake and trim it neatly.
17 Spread the whipped cream evenly on the cake. Make it thick and thin.
18 Put the rolling pin under the oil paper and roll up the cake with the help of the rolling pin. Compaction.
19 Cover the ends and put them in the refrigerator for 1 hour.
20 Favna chocolate 90 grams, animal light butter 100 ml, butter 35 grams together into the container, heated with water insulation method.
21 Stir with a rubber scraper while heating until all the materials are mixed evenly.
22 19. Refrigerate until thick. Then put the chocolate Kennedy in the mounting bag.
23 Remove the grease paper from the cake roll and cut off the irregular edges at both ends. Cut off another third (as shown).
24 Divide the 1/3 of the cut into two parts and set aside with a knife.
25 The
mounting bag reduces a small opening and squeezes one by one on the roll until all the rolls are covered.
26
and then use a fork to trim the mark on the chocolate sauce.
27 Then put the other two small cake rolls on the top and side of the cake roll (as shown in the figure), and then coat the surface with chocolate Ganashi, so that the Christmas tree root cake can be finished. You can put a Santa Claus made of strawberries on the top, insert a small card of the Christmas series, and sprinkle some sugar powder, Meimei Da!

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