1. First make the cocoa batter layer, soften the butter at room temperature, add powdered sugar and egg whites and mix well, then sift in the low powder and mix well to form a cocoa batter
2. Pour the cocoa batter into a baking pan lined with greased paper. Use a scraper to level the bottom of the baking pan and make the surface smooth.
3. Use the serrated cake scraper to scrape out the lines
4. Scrape the wave pattern and put it in the refrigerator for later use
5. Then make the cake body, add the milk and corn oil and mix well
6. Sift in low powder
7. Use the "Z" method to mix into a delicate batter, add egg yolk (post-egg method)
8. Stir evenly into a delicate egg yolk paste
9. Add a few drops of lemon juice to the egg whites and stir into a fish bubble shape. Add one-third of the powdered sugar
10. Continue to beat and add another third of the powdered sugar
11. Add the last third of the powdered sugar (add in three times)
12. Whip to wet foaming, the egg beater lifts the egg white tip with a hook
13. Take one-third of the egg white and mix with the egg yolk paste first
14. The mixed egg yolk paste is poured back into the remaining egg whites
15. Stir it into a delicate cake batter
16. Pour into a refrigerated baking dish and use a spatula to smooth
17. Shake the baking tray a few times to produce large bubbles
18. Use Ali Smart One-click, select the oven model after the mobile phone and the oven are connected to the Internet, start "Cloud Recipe", select "One-Key Making", select the "Mango Cream Swiss Cake Roll" recipe, and start the "One-Key Making" under the phone
19. The mobile phone screen "displays preheating" now the oven is preheating, use the mobile phone to control the oven
20. After preheating, enter the next program "baking"
21. Voice prompt "please put ingredients" into the middle of the oven
22. The mobile phone reminds "you're done" when the baking time is over
23. Take out the baking tray and buckle it on the cold rack covered with greased paper
24. Tear off the upper layer of greased paper, cover with a piece of clean greased paper and let cool
25. The cocoa layer of the cake body is downward, and the two sides rolled up and down are cut at 45 degrees with a knife
26. Roll it up with the help of a rolling pin, put it in the refrigerator and set it for a while
27. Take out and cut off both ends, it is normal that there will be natural cracks on the surface
28. Cracks are more like firewood~
29. Finished picture
30. Finished picture
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