Food Material List
- 1 Egg 5 pieces
- 2 Berry sugar 80g+20g
- 3 Clean water 80ml
- 4 Salad oil 70g
- 5 Low-gluten flour 60g
- 6 corn starch 10g
- 7 Cocoa powder 30g
- 1 Beat the egg white at a low speed until it is thick. Add 80 g fine sugar and 10 g Corn starch at a time. Beat until it is neutral foaming (whipping the egg head and pulling the protein from the bottom of the bowl with a curved hook). Set aside.
- 2 Do not wash the egg beater. Beat the yolk, oil and water together at low speed until the foam is thick. Sift in the mixture of low gluten flour and cocoa powder evenly. Add the remaining 20 g Sugar and beat at low speed until no granules are found.
- 3 Take 1/3 of the protein paste and add it to the yolk paste. Turn it up and down with a scraper, then pour it into the remaining 2/3 protein paste. Stir it evenly in the same way.
- 4 Spread grease paper on the baking tray, pour into the cake paste, shake several times on the table, shake off the bubbles inside.
After preheating the oven at 170 degrees, bake at 170 degrees in the middle of the oven for about 20 minutes.
- 5 After a few minutes, the oven is turned upside down on the baking net and placed on the oilpaper. The filling (jam or salad dressing, etc.) is applied. The roll is rolled up into a cylinder with a rolling pin, and the shape is fixed with oilpaper.
- 6 Wait until the cake roll is completely cool, then use the knife to cut and assemble the shape of the tree heel.
- 7 A piece of Daves milk chocolate melts in hot water about 40 degrees, then smears it on the surface of the cake roll. Wait a few minutes for the chocolate to coagulate slightly. Scrape rough bark lines on the surface of the chocolate with a fork. Then place the fruit on it and sprinkle moistureproof sugar powder to decorate it with OK.