1. Prepare the ingredients, sift the low-gluten flour in advance and set aside
2. Separate egg yolk and egg white for later use
3. Put a small basin containing milk, edible oil and 15 grams of white sugar in a pot of cold water and heat it with water until it boils
4. Turn off the heat, pour in the sifted low-gluten flour, quickly mix well with eggs, and then take out the basin
5. Then mix the cocoa powder + clean water into the pot and stir while heating until there are no particles.
6. Then add the egg yolks to the powder bowl one by one, and mix well with the egg yolk so that the egg yolk paste part is completed and set aside for later use
7. Dispose of egg white at this time: add egg white, salt, lemon juice and 40 grams of fine sugar to the basin
8. Use an electric egg beater to beat until neutral foaming, as shown in the figure, there is a long and small tail
9. Take 1/3 of the egg white paste into the egg yolk paste, and stir evenly with a spatula
10. Then take a small amount of egg paste and put it in the piping bag
11. Spread the tarp on the baking tray in advance, cut a small opening at the bottom of the piping bag, and squeeze some patterns on the tarp at will
12. Then send to the middle layer of the preheated oven: up and down at 170 degrees, bake for 1 minute, take out and let cool for later use
13. Then first mix the melted cocoa liquid with the remaining egg yolk paste (Figure 9), and then mix with the remaining 2/3 egg white paste (Figure 8). At this point, the cocoa cake batter is complete.
14. Take the baking pan to be cooled and pour the cocoa cake batter, then lift the baking pan and shake it down a few times to produce large bubbles
15. Put it into the middle layer of the preheated oven: use 170 degrees up and down
16. Bake for about 18 minutes
17. Take out the baking tray and let it cool slightly. Cover the surface with a piece of oil paper, buckle it upside down to the grilling net and then gently tear off the oil cloth
18. Pour fine sugar and whipped cream in the basin, and beat with an electric whisk until the texture is thick
19. Spread the patterned side of the cake on greased paper, then spread half of the cream on the cake, lighten the top, and thicken the bottom
20. Roll up from the lower end with the help of a rolling dough, wrap it and put it in the refrigerator for 30 minutes to set
21. Take out the cake roll and cut off both ends
22. Then re-spread the remaining half of the whipped cream, put it into a piping bag with a flower mouth, squeeze it evenly on the cake, and finally sprinkle a few more colorful chocolates to decorate it.
23. Haha: The side is also beautiful.
Tips:1. If you want the cake rolls to be soft and soft, with good rolls without cracking, you can try my good method of blanching the noodles. I believe you will not disappoint you.
2. Secondly, it is the key to beat the egg whites. If it is hard, it will crack, and it will be easy to defoam if it is not in place. Therefore, I suggest to beat it to between the wetness and the rigidity, that is, the neutral foaming effect is the best. It can be said to be successful next time.
3. The chocolate and cocoa powder need to be melted with water in advance, so that the yolk paste can be better integrated.
4. The method of the cake roll is the same as the giraffe cake roll, and the operation is slightly more than that of the ordinary cake roll, but it is no problem as long as you are patient.
5. The baking temperature and time are very important. There is no uniform standard, which can only be determined according to the conditions of the oven.
