Chocolate Tree Stake Birthday Cake
2024-04-23 13:52:12 1496
Birthday cake originated in the West and has now become a must-have ceremonial food for birthdays. A cake is essential for celebrating a birthday. Since its inception, birthday cakes have been endowed with meanings beyond food: conveying blessings and care. Making a cake for your family's birthday with your own hands is not only a way to enjoy the joy of blessing and eating, but also a joyful process< Br>
Details of ingredients
Technique
Steps to make Chocolate Tree Stake Birthday Cake
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1. Prepare various materials and tools first, and weigh them according to the formula. The amount of cocoa powder can be adjusted, and the color and taste of the cake may also change slightly. Sister crab used 5 grams of cocoa powder in the cake embryo. The color is lighter.![]()
2. Use medium sized eggs, with a weight of about 55 grams after shelling. Place the egg yolk and egg white separately in two bowls. The egg white bowl should be oil-free, and a deeper specialized egg beater is better.![]()
3. Start the electric egg beater, beat the egg whites into thick bubbles, then divide the sugar into three parts and beat the egg whites for later use.![]()
4. The beaten egg white is in this state. Turn off the egg beater, lift the egg beater head, and you can pull out the tip.![]()
5. Use an egg beater to beat the milk and corn oil at low speed until emulsified.![]()
6. Add egg yolks and mix well. You can directly operate the egg beater.![]()
7. Mix cocoa powder and flour evenly, sieve and put into the egg yolk batter.![]()
8. Mix thoroughly and evenly, and the mixed batter is in this state.![]()
9. Take a small portion of the beaten egg white and put it into the egg yolk batter. Mix well by cutting and mixing,![]()
10. Then pour it back into the protein paste.![]()
11. Mix the cake batter evenly by cutting or flipping.![]()
12. Preheat the oven 5 minutes in advance, heat up and down at 165 degrees Celsius, prepare a 28 * 28 non stick baking tray, apply a thin layer of oil on the tray, and pour the mixed cake batter into the tray. Knock a few times on the desktop to eliminate the large bubbles in the cake batter.![]()
13. After preheating the oven, put the baking tray into the oven and set a time of 18 minutes. During the baking process, the cake may bulge, so don't worry. When there are a few minutes left, open the oven and poke the bulge with a sign.![]()
14. The cake will return to its rightful appearance.![]()
When baking the cake, we melt the chocolate. Sister Crab uses a New Star milk pot, ensuring that there is no oil or water in the pot, and weigh the dark chocolate well.![]()
16. Place the small pot in a large pot with a water temperature of around 45 degrees Celsius, and stir while melting.![]()
Finally, melt all the chocolate.![]()
18. Pour it onto a piece of oil paper, draw a bark like curve with a fork, and let it cool naturally.![]()
19. After baking the cake, take it out and let it sit for a while to remove the film. Spread oil paper on the baking net, invert the baking tray, and pat it to remove the film. If it cannot be removed smoothly, you can use a film removal knife to assist. Divide the cake into three equal parts and let it cool for later use.![]()
20. Mix 300g light cream with 25g sugar powder and 10g cocoa powder, and beat at low speed with an egg beater.![]()
21. After cooling the cake embryo, start the operation. Spread the beaten cream on top of the cake slices, roll them up, and roll the three cakes one by one. The joint can be trimmed with a knife, and the thickness of the cream does not need to be too thick. Spread it evenly.![]()
22. Roll up the rolled cake and cut off some if the surface is not neat. Add some more cream and make the shape you want.![]()
23. The previously prepared chocolate slices are shaped and divided into small pieces.![]()
24. Stick around the cake to create a tree stump effect. Finally, with a little embellishment, sift the sugar powder and it's done. The prepared cake can be refrigerated in the refrigerator for better shaping effect.
