Christmas Reindeer Cake | Christmas Cake | 圣诞麋鹿蛋糕 | 圣诞蛋糕卷 | 麋鹿蛋糕｜Dessert Alchemy скачать в хорошем качестве

Christmas Reindeer Cake | Christmas Cake | 圣诞麋鹿蛋糕 | 圣诞蛋糕卷 | 麋鹿蛋糕｜Dessert Alchemy

This cute Rudolf the Red Nose Reindeer cake is perfect for holiday celebrations, it is made with soft and fluffy chocolate chiffon cake roll and melt in your mouth freshly whipped cream, it is a great alternative to have for this Christmas instead of the traditional fruit cake. To subscribe：   / dessertalchemy   _________________________________________ Christmas Reindeer Cake Chocolate Cake Roll: Egg yolks 80g Milk 55g Corn oil 50g Cake flour 50g Cocoa powder 10g Egg white 150g Lemon juice 5g Granulated sugar 50g Whipped Cream Filling: Whipping cream 220g Icing sugar 13g Decoration: Dark compound chocolate 40g Red sugar pearl (7mm) 4 Chocolate Cake Roll: 1. Preheat oven to 175 degree Celsius. 2. Line a 28cm x 28cm square baking pan with parchment paper. 3. Separate egg yolks from egg whites. Freeze egg white for about 10-15 minutes (make sure the eggs are fresh). 4. Combine cocoa powder and corn oil in a bowl, mix until combined. 5. Add cake flour and mix until combined. 6. Add milk and egg yolks, mix until combined. 7. Cover the bowl with cling wrap. Set aside. 8. Add lemon juice to egg white and whip with medium speed until frothy, add 1/3 of the granulated sugar. 9. Continue whipping with medium speed until foamy, add another 1/3 of the sugar. 10. Continue whipping until the whisks leaving marks on meringue, add remaining sugar, whip with low speed until when you lift up the whisks, the meringue fold over with small curve. 11. Add 1/2 of the meringue to the chocolate yolk mixture, fold gently to combine. 12. Add remaining meringue and fold gently until combined (Do not stir with circular motion or the meringue will deflate). 13. Pour batter into baking pan, spread them evenly and bake in the preheated oven at 175 degree Celsius for 20-25 minutes. 14. While the cake is in the oven, prepare the filling, combine whipping cream and icing sugar in a bowl, whisk until stiff peak. Refrigerate. 15. Remove cake from oven, drop the baking pan on the worktop to remove any air bubbles trapped inside. Let it cool down slightly. Assemble: 1. Remove cake from baking pan, flip the cake over and remove the parchment paper (Do it while it is still slightly warm, once it is completely cool down, it is hard to roll up as it will crack easily). 2. On one side of the cake, trim about ½ inch off diagonally, at the other end trim it straight to get a neat end. 3. Spread a thin layer of whipped cream over cake, spread the remaining cream into a slope (on the 1/3 side of the cake near you). 4. Gently fold the cake over with a rolling pin, use your hand to hold the part that is folded over, use another hand to pull up the parchment paper and roll it over. The seam side of the cake roll should be at the bottom. 5. Hold the rolling pin firmly near the cake roll with one hand, pull the parchment paper with another hand to tighten it. 6. Use your hand to shape the cake, roll the parchment paper up and twist the two ends of the parchment paper to seal the cake. Refrigerate for 30 minutes. 7. Remove cake roll from fridge, trim 5mm off from both ends, cut into 4 equal pieces. 8. Melt dark compound chocolate, transfer chocolate to piping bag. Let it cool down to about 36 degree Celsius. 9. Use melted chocolate to pipe the eyes of the reindeer and stick a red pearl to it. 10. Refrigerate for 15 minutes. 11. Draw 4 pairs of reindeer antlers on a piece of paper, place a piece of cellophane paper over it. 12. Pipe the remaining melted chocolate on the template. Let the chocolate antlers set. 13. Decorate cake rolls with chocolate reindeer antlers. _______________________________________ 圣诞麋鹿蛋糕卷 巧克力蛋糕卷: 蛋黄 80g 牛奶 55g 玉米油 50g 低筋面粉 50g 可可粉 10g 蛋白 150g 柠檬汁 5g 细砂糖 50g 奶油馅: 淡奶油 220g 糖粉 13g 装饰: 代可可脂黑巧 40g 红色糖珠 (7mm) 4 巧克力蛋糕卷: 1. 烤箱预热175摄氏度。 2. 28厘米X 28厘米方形烤盘铺上油纸/油布备用。 3. 分离蛋黄和蛋清，蛋白冷冻10-15分钟（确保鸡蛋新鲜）。 4. 盆里加入可可粉和玉米油，搅拌至可可粉融化。 5. 加入低筋面粉，搅拌均匀。 6. 加入牛奶和蛋黄，搅拌均匀。 7. 盆用保鲜膜包好，防止面糊结皮。 8. 蛋白加入柠檬汁，中速打发至出现大气泡，加入1/3细砂糖。 9. 继续中速打发至起泡变绵密，再加入1/3细砂糖。 10. 继续中速打发至蛋白霜出现纹路，加入剩余细砂糖，继续低速打发至湿性发泡（提起打蛋器，出现小湾沟）。 11. 把1/2蛋白霜加入巧克力蛋黄糊中，翻拌均匀。 12. 加入剩余蛋白霜，翻拌至完全混合均匀（但不要过度搅拌）。 13. 面糊从20厘米高处倒入烤盘中，用手晃动烤盘让面糊平均铺满烤盘，震出气泡，抹平表面。入烤箱175摄氏度烤20-25分钟。 14. 烤蛋糕的时候，准备奶油内馅，淡奶油和糖粉打发至9分发，冷藏备用。 15. 蛋糕出炉后，马上震出热气。稍微冷凉。 组装: 1. 蛋糕胚从烤盘取出，盖上油纸，翻面，撕掉油纸/油布（蛋糕胚还是温的时候就可以夹馅卷起来，完全冷却后蛋糕胚卷起来容易裂）。 2. 蛋糕胚上方45度斜切去边，下方直切去边。 3. 均匀涂上一层薄薄的奶油，剩余奶油在蛋糕胚下方1/3部分堆成小山丘。 4. 用擀面杖提起油纸把蛋糕前卷，用手扶住蛋糕卷，继续用擀面杖提起蛋糕往前卷，蛋糕收口部分朝下。 5. 一手握住擀面杖，另一只手把油纸往前拉，卷紧蛋糕卷。 6. 用手整一下形，拧紧两侧油纸，把蛋糕卷封好。冷藏30分钟定型。 7. 蛋糕卷两边切除5毫米，平均切成4块。 8. 黑巧克力隔水融化，装入裱花袋。降温至36摄氏度。 9. 用融化的巧克力勾出麋鹿的眼睛，沾上红色糖珠。 10. 冷藏15分钟。 11. 画4对鹿角，铺上玻璃纸。 12. .用剩余巧克力挤到鹿角模版上，放置至巧克力凝固。 13. 蛋糕卷插上巧克力鹿角。 _____________________________________ BGM: Silent Night Music Box https://drive.google.com/file/d/1sgIW... This video has been uploaded to my YouTube channel only. Any unauthorised reproduction or distribution of this video is strictly prohibited. Email: dessertalchemy29@gmail.com #reindeercake #christmascake #麋鹿蛋糕