Cocoa Towel Roll
1.
Prepare the materials.
2.
3 eggs are beaten into an egg-beater bowl and beaten up with eggs.
3.
Add sugar and beat well.
4.
Pour the milk and beat well.
5.
Sift in the low powder and cocoa powder and stir evenly until there are no particles.
6.
Pour in vegetable oil and stir well.
7.
After standing for 30 minutes, sieving.
8.
Take a non-stick pan, pour 1 scoop of batter, and spread the batter evenly on the bottom of the pan.
9.
When the batter in the pan has solidified and foamed, take it out.
10.
Let it all cool.
11.
Add 200 grams of whipped cream to the sugar.
12.
Use an electric whisk to beat to 8 or 9 to distribute.
13.
Take a piece of greased paper, stack the dried pie crust one by one.
14.
Spread the cream evenly, leaving a moderate amount of space on the side not to wipe it.
15.
Fold it inward without applying cream.
16.
Slowly roll from one end to the other. After completion, put it in the refrigerator for 1 hour.
17.
After refrigerating, take out the cocoa powder on the surface sieve and then cut it.
Tips:
1. After mixing the batter, let it stand and sieve. 2. After each piece of dough is spread out, put the pot on a cold towel to let the bottom of the pot cool before spreading a piece. 3. After rolling, put it in the refrigerator and then sift the cocoa powder and cut it to prevent the cocoa powder from getting damp.
