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1. First make a small four-volume. 4 eggs, separate the egg whites and egg yolks, pour water and oil into a bowl, and stir until emulsified.
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2. Add egg yolk and stir well, then add low powder and stir well.
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3. Preheat the oven 180 degrees. Put the egg whites in the basin, add sugar in two parts, and let the moist foaming. It can be tenderer than mine.
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4. Add 1/3 of the egg white to the egg yolk and mix well, then pour it back into the remaining egg white and mix well. Line the baking tray with paper, pour the cake batter and smooth it out.
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5. Put the baking tray into the 180-degree preheated oven and bake for 15 minutes. Remove the paper from the oven, let it cool, and cover the paper.
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6. Put paper on the table, put the cake on it and roll it up with cream.
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7. Wrap it in paper cushion and put it in the refrigerator to shape it.
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8. Make Gan Nash. 100 grams of chocolate and 70 grams of whipped cream melt in water.
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9. Put the baking net on the baking tray, then put the cake roll, pour the melted chocolate, use a small spoon to spread evenly, and then use a fork to mark the lines.
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10. Sprinkle with coconut paste and squeeze cream on both ends.
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11. Cut into pieces and serve on a plate.
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12. Finished product.
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