Chocolate Omelet

Chocolate Omelet

1. All the ingredients for making a cake.

2. Separate egg yolk and egg white.

3. The separated egg yolk and egg white.

4. Put egg yolk, salad oil, water (or) milk in the basin.

5. Mix the egg yolk, salad oil, water (or) milk first.

6. Then sift the flour and baking powder.

7. Sift the flour and baking powder evenly into it.

8. Simply mix it with no particles, cover it with plastic wrap and don't let it air dry.

9. Add white sugar and salt to the egg white.

10. Use an electric whisk to beat the egg whites, sugar, and salt into fish-eye bubbles at a low speed until there are no particles in the sugar.

11. Continue to beat at high speed for 1 to 2 minutes to make fine bubbles.

12. Scratched and hung on the bullet.

13. Beat again at medium speed until the tip of the egg hangs and it won't fall anymore.

14. Take one third of the egg white liquid and put it in the egg yolk.

15. Mix well (do not mix in circles), and mix from the bottom up.

16. Then put the mixed egg white and egg yolk mixture into the remaining egg white liquid.

17. Stir the batter and egg mixture evenly.

18. Put the mixed egg mixture into the baking tray, lift it up and throw it out several times, and smooth the surface with a scraper.

19. Adjust the oven to the slow-bake position 180° to preheat for 10 minutes.

20. Put the baking tray in the preheated oven.

21. Bake slowly for 40 minutes, start baking at 180°, and after ten minutes, it will drop to 170°. The temperature can be adjusted according to the actual situation.

22. The baked cake base is upside down. After letting go for a while.

23. Remove the greased paper, and then turn the cake base over, with the surface facing up.

24. Coat the surface of the cake base with chocolate sauce.

25. Spread the chocolate evenly.

26. Then roll up the cake base (same as sushi roll method), wrap it in oiled paper, and let it sit for two hours.

27. Just cut the cake base into slices.