Cake made of taro mud and tree stumps

1. First, prepare: Clean the taro in Lipu, use only half, and scrape off the outer skin.

2. Cut the taro into thick strips and steam for 15 minutes until fully cooked.

3. Press the taro into taro paste.

4. Add a little light cream to make a paste, take two scrapers to decorate the top layer of the cake, and mix the rest with two spoons of chocolate hazelnut sauce.

5. Screening can make the taro paste more delicate.

6. Drip a few drops of oil into a 28 * 28CM non stick baking tray in the kitchen. Use kitchen paper to evenly apply the oil to the inner wall, which can save a sheet of oil paper. After the cake roll is demolded, it becomes a towel surface.

7. Start making cakes now: top baked premium soft white cake powder, milk, corn oil, 4 eggs, egg whites with granulated sugar.

8. Put corn oil and milk together in the egg beater.

9. Stir thoroughly with egg mixture and emulsify.

10. Separate egg whites and yolks. Place the egg whites in an oil-free and waterless egg beater, and add the yolks to a mixture of corn oil and milk.

11. Stir thoroughly until evenly mixed, and the color of the egg yolk paste will become slightly lighter.

12. Sift the cake flour into the egg yolk batter.

13. Stir in an irregular direction to form a smooth and non granular shape.

14. Use an electric egg beater to beat the egg whites at medium speed and then turn to low speed. Add fine sugar in three stages: until coarse, until fine white foam, and until fine and textured white foam; The protein paste is delicate and glossy. When there is resistance to the egg beater, lift the beater and the protein paste will form a small curved angle; At this point, the oven begins to preheat to 160 degrees.

15. Take 1/3 of the egg white paste and mix it evenly with an egg mixture.

16. Pour the mixed egg batter back into the protein batter bowl.

17. Stir the egg mixture evenly from bottom to top, lift the egg beater, and the cake batter will fill the egg beater net, hanging down like a ribbon.

18. Pour the cake batter into the baking tray from 20 centimeters away, lift the tray to cover it with cake batter, and shake the tray lightly.

19. Place the baking tray into the preheated middle layer of the oven and heat it up and down to 160 degrees Celsius for 25 minutes.

20. After baking, shake the baking tray lightly and place it on the rack to dry for 3 minutes without demolding or flipping.

21. Use a scraper to make a circle around the cake, invert it, and gently pry it up to one side. The cake will be smoothly removed from the mold, creating a perfect towel roll. There is a thin layer of cake residue in the baking tray, which can be scraped off with a scraper to make it very clean.

22. Cut off both sides to make the cake interface more neat.

23. Rotate the cake 90 degrees, apply cocoa paste on the surface, and then cut it into 4 evenly distributed portions using a rolling cutter.

24. Roll the cake slices into a roll, with the joints tightly connected to form a circle. The cake at the end can be cut into beveled edges.

25. Apply cocoa taro paste on the top and sides, use a spatula to draw irregular bark like patterns around the edges, and then apply a layer of white original flavor taro paste on the top. Use a spatula to draw the traces of tree rings.

26. Just decorate the surface, and the healthy and delicious taro mud tree stump cake is ready!