Chocolate Cake Roll
1.
Add the chocolate candy to the milk and melt it in water and stir to make a chocolate milk
2.
Mix flour and corn starch evenly and sieve for later use
3.
Beat the egg yolks in a clean basin
4.
Add corn oil and stir well
5.
Pour the chocolate milk into the egg yolk and stir gently
6.
Sift in the low-gluten flour that has been sieved twice
7.
Stir well and the chocolate egg yolk paste is complete
8.
The egg whites are added three times with sugar and beat with an electric whisk until the egg beater has a straight inverted triangle shape, and the meringue is finished.
9.
Take 1/3 of the meringue and add it to the chocolate egg yolk paste
10.
Cut and mix up and down evenly
11.
Then pour it back into the remaining meringue and still cut and stir up and down
12.
Make a delicate chocolate custard
13.
Spread greased paper on the baking tray and pour the cake batter. Use chopsticks to stroke it a few times to eliminate the bubbles in the cake batter.
14.
Preheat the oven in advance to 150 degrees and bake for 30 minutes
15.
After baking, take it out and let it cool slightly, roll up the cake with a rolling pin, and put it in the refrigerator for 30 minutes
16.
Take out the cut pieces after setting
