100 grams of cut white chocolate and 125 grams of animal whipped cream into a small pot
Heat with a small heat and keep stirring until the white chocolate is completely dissolved. Leave the fire, add 2 teaspoons of rum and mix well.
Then make a chocolate cake. Low-gluten flour and cocoa powder are mixed and sieved
The egg yolk of the egg is separated from the egg white. The pots of egg whites must be clean and free of oil and water. Add the egg whites three times to the fine sugar and use an egg beater to dry the foamed state that can pull out the upright sharp corners.
Immediately after the egg whites are sent, the egg yolks are sent. Add the yolk to the granulated sugar and beat it with an egg beater. Send it to a thick, bulky, and light-colored state as shown.
Put a small half of the egg white into the egg yolk bowl. Mix the egg yolk with the egg white evenly with a squeegee from the bottom up
After mixing, pour all into the egg white bowl. Continue to mix until it is completely even. Be careful not to draw a circle of stirring. As long as the operation is correct, the egg will remain thick and delicate in the foam state, and no defoaming will occur.
Pour the powder after the third step
Use a squeegee to quickly flip the batter from the bottom up so that the eggs are mixed with the flour as quickly as possible. Please complete this step as soon as possible. Also pay attention, don't circle stirring
Pour the batter into a square baking tray with 11 inches (28 cm) on the side of the oiled paper. Put in an oven that is warmed up to 180 degrees Celsius, middle layer, and bake for about 10 minutes. Use a toothpick to poke into the center of the cake. After the toothpick is pulled out, it will be baked without residue.
After the heat is released, the heat is raised from the baking tray and the oil paper around it is torn open. Then cool down to the extent that it is not hot, and tear off the bottom of the oil paper (if you are using a thinner oil paper, please do not wait until the cake is completely cooled before tearing the paper, the oil paper may stick to the cake.). Put the cake piece on a piece of clean oil paper or tin foil (the original side as the surface is still facing up)
While waiting for the cake to cool down, we continue to make white chocolate mousse cream. After the white chocolate in step 2 is completely cooled, it should be in a thicker state.
Use a whisk to whipped French cream (if the French cream is taken from the refrigerator, you need to go back to room temperature). Pour slowly into the white chocolate solution of step 12 while stirring
After the white chocolate solution is poured, the whipped cream is light and fluffy. A good white chocolate mousse cream needs to be used immediately
Mix 1 teaspoon of rum with 1 teaspoon of cold boiled water and brush it on the surface of the cooled cake with a brush
Evenly coated with a layer of white chocolate mousse cream
Roll up the cake. Wrap the cake in tin foil or oil paper and put it in the refrigerator for half an hour until it is finalized.
Shape the cake roll, cut off the two unsightly parts with a knife, leaving the most beautiful part
Apply the remaining white chocolate mousse cream on the outside of the cake roll
Dark chocolate is cut into small pieces with a knife. The dark chocolate pieces are glued to the surface of the cake as a decoration. Then put a snowman made of strawberries and decorate it. Put the cake roll in the refrigerator for two hours before eating
After cutting the top of the strawberry into a small piece, squeeze a small group of white chocolate mousse cream with a flower bag and place the cut pieces of strawberries on the white chocolate mousse cream. Dark chocolate is placed in a flower bag and heated to dissolve, and the eyes and mouth are drawn on the white chocolate mousse cream.
1. White chocolate mousse cream is very delicious. Unlike a simple cream, it retains a very light mouthfeel even after chilling. White chocolate mousse cream should be used immediately after it is done, otherwise it will be easy to cure and can not be applied again. If there is any remaining white chocolate mousse cream, keep it in the refrigerator for 1 week. Return to room temperature and whipped until smooth. 2. When making white chocolate mousse cream, the white chocolate solution should be poured very slowly into the French cream that is being whipped. Both the white chocolate solution and the French cream should be kept at room temperature, otherwise particles may be apt to occur during the whipping process. If there is a granule similar to bean curd when whipping, please put it in a microwave oven for 2-3 seconds (must not heat for too long), take it out and continue to whipping to restore smoothness. 3. If you do not use white chocolate mousse cream, you can also use French cream or basic cream to make the filling.