1. Weigh the required raw materials in advance and separate the egg whites and yolks. Cocoa powder is dissolved in 20 grams of boiling water for use. Pour water and vegetable oil into an egg-beating bowl, stir with manual egg beater until emulsified, add egg yolk and stir until emulsified.
2. Add the melted cocoa powder to the egg yolk paste and mix well. Add the low powder that has been sieved in advance, and stir evenly with the "Z" method.
3. Preheat the oven in advance to 160 degrees, add the egg whites in three times and add the fine sugar, and beat to a big bend. Take one-third of the meringue and add it to the egg yolk paste and mix well. Pour the egg yolk paste into the meringue and stir evenly. Learn to cook the baking pan with oil cloth, pour the batter into the baking pan at a distance of 30 cm from the baking pan, shake the baking pan lightly to produce large bubbles
4.
Heat the oven up and down at 160 degrees for about 25 minutes, and adjust the temperature and time appropriately according to your own oven temperament. Shake the baking tray out of the oven, remove the mold and let cool.
The whipped cream used for filling is beaten with fine sugar, at a medium speed and then a low speed, and beat to 10 minutes. The filling has a certain hardness.
5. Wash and drain the strawberries. Cut 4 strawberries into pieces. 4 cut off the top, squeeze the cream, cover the top, black sesame seeds for eye decoration.
6.
After the cake cools, spread a layer of cream on the cake slice. Place the strawberries in the middle of the cake slice, and finally wrap the strawberries with cream to fill the gaps between the strawberries. Fold, press, lift, roll, and close in one go. Keep in the refrigerator.
Put the dark chocolate, cream, and sugar in a milk pot, boil a pot of hot water, place the milk pot on the steaming rack, and melt the chocolate over the water. Stir it quickly, and when it's completely blended, the egg cream can drip quickly when it is lifted. It is in a very smooth and delicate silk ribbon shape. Let it cool at room temperature for later use.
Take out the refrigerated cake roll and cut off the uneven parts on both ends. Cut into two long and short sections and arrange them. Spread the chocolate on the cake roll with a small spatula, then use a fork to mark out the lines of the branches.
7. Put on Santa Claus, snowman and other decorations. Sprinkle with moisture-proof powdered sugar for decoration.
Tips:Be sure to use moisture-proof powdered sugar, ordinary powdered sugar will melt
