This year, I made this tree root cake again for Christmas, and it took a lot of time and effort and effort to finish it on Christmas Eve...The process of preparing the cake in the first half and organizing it in the second half is tiring, but looking at the final result is so pleasant, the harvest is still much bigger than the expense. Most importantly, my husband saw the surprise of the cake when he entered the door, and when he ate it, he praised it, I think that the motivation to do something well probably comes from this, nothing is more important than the praise and encouragement of his lover.This year's tree root cake is more complex, and the cake is surrounded by decorative sugar, so the cake looks more complete as a whole.It's freezing outside, and it's like a little play telling a little story, and it's like a little play telling a little story telling a little story telling a little story telling a little story telling a little story telling a little story telling a little story telling a little story telling a little story telling a little story telling a little story telling a little story telling a little story telling a little story telling a little story telling a little story telling a little story telling a little storyI used to use cream for the cake rolls, and they were delicious, but in the end, my husband and I got tired of eating them, and the cream coating on the surface of the cake was also very thick, so this year I used jam, which worked very well, and it tasted refreshing, and the cream on the outside was very tasty.The outermost layer is a cream coating, which is also a cream coating, but it's completely different from the protein egg butter cream that I used before, which is a cream coating mixed with English sauce, which is delicious and has a better styling effect.Ingredients - 50 grams of cocoa powder, 20 grams of cocoa powder, 120 grams of cocoa powder, 30 grams of cocoa powder, 60 grams of cocoa powder, 100 grams of cocoa powder, 60 grams of cocoa powder, 15 grams of cocoa powder, 150 grams of cocoa powder, 60 grams of cocoa powder, 60 grams of cocoa powder, 20 grams of cocoa powder, 30 grams of cocoa powder, 50 grams of cocoa powder, 50 grams of cocoa powder, 3 grams of cocoa powder, 250 grams of cocoa powder, 250 grams of cocoa powder, 150 grams of cocoa powder, 50 grams of cocoa powder, 50 grams of cocoa powder, 10 grams of cocoa powder, 50 grams of cocoa powder.

WHAT YOU NEED

Ingredients

Low flour 50 grams
20 grams of cream
120 grams of whole eggs
30 grams of flour
60 grams of almond flour
100 grams of protein
60 grams of fine sugar
15 grams of cocoa powder
20 grams of fine sugar
50 grams of fine sugar
150 grams of apple sauce
60 grams of chocolate
60 grams of water
30 grams of cherry wine
Three eggs.
250 grams of pure milk
150 grams of butter
50 grams of chocolate
10 grams of rum
Appropriate amount of sugar

How TO MADE Tree root cake

Steps 1 to 4

1. Jelly chocolate is ready, jelly is free, dark chocolate or milk is fine.

2. Put the sauce in a clean bowl.

3. Chocolate shredded spare

4. The saucepan is placed on the fire and heated.

Steps 5 to 8

5. As you heat it up, stir it up to the temperature of the jam, try it a little with your fingers, and the jam will heat up to the point of not being hot.

6. Turn off the fire and add the chopped chocolate.

7. Melt the chocolate with the heat of the jam, and then mix it together to cool it.

8. This is dried, slightly solidified, and can be stirred with a spoon, and if it's too cold in the room, you can heat it up again when you need it, so it's easy to apply on the cake and it's easy to apply evenly.

Steps 9 to 12

9. Preparing the ingredients for the cake roll

10. Cut the butter into small pieces to melt the insulating water, and the butter can be removed from the fire when the pieces melt into this state, be careful not to overheat so that the butter and oil are separated

11. Continue to melt the remaining butter with the remaining heat of the butter liquid

12. After the butter has melted, put the small bowl of butter back on the steamer and continue to keep the butter liquid flowing with the residual heat.

Steps 13 to 16

13. Scatter the eggs with a scrambler.

14. Sugar powdered almond flour sifted into a bowl of egg juice

15. Use an egg beater to mix egg juice, sugar powder, and almond powder together to make a lighter-colored almond paste.

16. The protein is first cooked in a fish-eye bowl.

Steps 17 to 20

17. Adding the first 1/3 of fine sugar

18. Mix it into a fine foam.

19. Then add the remaining 2/3 fine sugar.

20. Egg breaker low-speed to high-speed, rapidly stirring protein to start state

Steps 21 to 24

21. This finely coagulated and non-flowing protein paste can be made

22. Prepared egg yolk paste, protein paste, butter and pre-mixed low-powder cocoa powder

23. Take 1/3 of the protein and put it in a saucepan.

24. Shake evenly with a scraper

Steps 25 to 28

25. Take another two-thirds of the protein and put it in the dough.

26. Mix evenly with a knife to make a smooth paste

27. Low-powder cocoa powder is first sifted 1/2 of the amount into the egg paste bowl

28. Lightly rotate the bowl and stir evenly with a scraper.

Steps 29 to 32

29. Add the remaining powder to the egg yolk.

30. Continue to stir evenly with a scraper into a cocoa paste

31. Take a small amount of cocoa paste and put it in the butter.

32. Rapidly stir the butter and dough evenly

Steps 33 to 36

33. After stirring, pour the butter back into the dough.

34. Use a scraper to mix the butter and cocoa paste, and the French cocoa almond paste is ready.

35. Pour the dough quickly into the pan.

36. Scrape the surface flat with a scraper, then pick up the toaster and shake it on the table for a few minutes, shaking the air bubbles inside the dough, the middle layer of the oven 175 degrees for about 12 minutes

Steps 37 to 40

37. After the cake is baked, it is quickly removed, moved to another grill, and the cake paper around the cake is torn off to dissipate heat.

38. When the bottom of the cake is not hot, take a piece of cake paper to cover the cake, flip it over, and peel off the bottom of the cake paper.

39. Cake slices for cooling

40. Prepare the ingredients for the English sauce, and prepare a clean little spoon.

Steps 41 to 44

41. Put the butter and fine sugar together in a clean bowl

42. The color of the dough turns white and pale.

43. The milk is poured into a small bowl, and the fire is cooked until the milk is about to boil.

44. Don't let the milk get cold, just pour it into the bowl, be careful to pour it a few times.

Steps 45 to 48

45. Each time you pour a little bit, you use an egg beater to mix the milk and the eggs until they're completely mixed and then you pour it into the next one.

46. Milk and egg yolk completely mixed

47. "Add all the milk to the dough."

48. Pour the milk into a small pot with the egg yolk.

Steps 49 to 52

49. Prepare a reservoir of ice water

50. The milk-egg paste is heated on a small fire until it reaches a temperature of about 80 degrees Fahrenheit.

51. Immediately after the fire, place the small pot in the ice water prepared for step 49 and cool the spare.

52. English sauce is ready.

Steps 53 to 56

53. Prepare the ingredients for the English sauce cream, using the finished English sauce and softened butter.

54. Prepare the cherry rum syrup, put the fine sugar and water together in a small bowl

55. 30 grams of cherry wine in advance

56. A small bowl of fine sugar and water is placed on the fire and boiled over high heat, then boiled for a while and then removed from the fire.

Steps 57 to 60

57. After cooling, add cherry wine to the syrup.

58. Stir well, and the cherry rum syrup is ready to go.

59. "Preparing the ingredients for the chocolate rum cream"

60. The chocolate is ground into fine grains.

Steps 61 to 64

61. It's really more crumbly, like this chocolate I'm using, it's smaller, it's okay not to crumble, if it's a big piece like Dev's, you can crumble it, you can't crumble it.

62. This is all the material that's attached to the outer layer, some of it's done, some of it's just the last few steps.

63. Before completing the last few steps, prepare the cake slices, cool the cake slices, turn the side to be applied to the clamp upwards, and cut a narrow slice at the beginning of the cake roll where you want to roll it (it will be smoother when rolled).

64. Then cut a small, narrow slice at the end of the cake (the sliced end helps to make the cake roll more palatable)

Steps 65 to 68

65. At this point, start making the rest of the sauce, and first make sure that the sauce is completely dry.

66. And then filter it into a container.

67. Filtered sauce is very smooth.

68. Butter softening at room temperature

Steps 69 to 72

69. The freshly chopped chocolate chips are placed in a clean bowl and then heated to melt.

70. Melt into this chocolate paste and let it cool.

71. The softened butter is first spread with an egg beater.

72. English sauce is also added to the butter a few times.

Steps 73 to 76

73. Add a little bit every time, don't be greedy, otherwise the oil and water separation will be a problem.

74. The butter and sauce are stirred thoroughly until completely mixed and then added to the next one.

75. After all the sauce is added, the cream is ready, and the butter in the bowl should be in this state (this step of adding the sauce to the butter can be seen that I have been stirring with a manual egg beater, the electric one is relatively fast, but the sauce needs to be added a few times, if you keep adding the butter to the stirring, the electric one will accidentally send the butter over)

76. Next, start making chocolate rum cream, because there's less chocolate, and use it before you know it's not coagulated.

Steps 77 to 80

77. Put the cream in the chocolate bowl.

78. Use a scraper to stir the cream evenly with the chocolate sauce.

79. Then add the rum to the pot.

80. Special care should be taken when mixing this, do not let the water and oil separate, this step is not very well done, without confidence you can not drink rum.

Steps 81 to 84

81. The rum adds more flavor, and I think it's a better shape, and the chocolate rum cream does the trick.

82. Prepare a bag of flowers and a mouthpiece like this, with sharp teeth on one side, and put the cream in the bag of flowers as a backup.

83. Preparing to assemble the cake, the surface of the cake is first coated with cherry rum syrup, and the surface looks wet and moist.

84. Use a razor blade to spread the raspberry chocolate sauce on the surface of the cake, flattening the surroundings of the cake so that it is empty.

Steps 85 to 88

85. The chocolate sauce is very thick and thick, so it has a certain thickness.

86. Place the cake at the beginning with the strawberries, then roll it into a cake roll and refrigerate for one hour.

87. The refrigerated cake roll is taken out, and it feels harder to touch, so you can open the cake paper.

88. That's how the cake is made.

Steps 89 to 92

89. The cake roll should be cut into three parts, first cut a slightly larger piece, pay attention to whether the bottom cut is beautiful, wait for the bottom cut not to be decorated directly for the year.

90. This is the big one.

91. Cut a smaller piece.

92. At this point, the cake is cut into this shape.

Steps 93 to 96

93. The other side of the cross-section should be beautiful.

94. A smaller piece and a larger piece.

95. Both sides are also directly exposed to the outside, and can be decorated with crushed strawberries.

96. Melt some more chocolate.

Steps 97 to 100

97. Apply the chocolate sauce evenly to the bottom of the small cake roll

98. The exact position is to put the smallest piece on top of the largest piece, forming a tree root shape, a small cake roll like in my diagram, if the edge is bent up, you can use a small knife to cut it down a little bit.

99. Use the flattened side of the cake roll on the largest cake roll and squeeze the cream in a row.

100. After the largest one is squeezed, use the one with the sharp teeth to stand on top of the smallest one and squeeze the cream out.

Steps 101 to 104

101. After the smallest piece is squeezed, use the fork to draw a line on the surface of the larger piece.

102. Put the other piece in its proper place, and then apply the same toothpick to the cream as the smaller one.

103. Finally, the cocoa powder is filtered on the surface of the cake, and the cake is ready.

104. Finally, the cocoa powder is filtered on the surface of the cake, and the cake is ready.

Steps 105 to 108

105. Make the sugar decorations in advance and don't let them dry out.

106. The cake is decorated with sugar and strawberries, then the sugar powder is sifted in the appropriate place, and the Christmas tree and cake are finished.

107. It's better to refrigerate it before eating it, and then cut it across to make it look nice and taste better.

108. You can't put the sugar in the fridge, you can't enjoy the sugar in the cake, you can't eat it, you can't keep it, it's been stored for a long time.

109.

Handy cooking tips

　　It's a lot of work to add the finished product here, 20 copies can't be uploaded, one is dead...The finished map will be sent in the form of a diary.