1. Heat the butter over water to melt.
2. Beat the eggs in a bowl, add white sugar and beat evenly with a whisk (do not beat the eggs).
3. Pour the milk and stir evenly, then sift in the low-gluten flour, add the melted butter to the bowl, and finally add the cornstarch. After stirring slowly, add the cocoa powder to become a thin chocolate-colored batter, and then pass the thin batter twice. Times sieve.
4. Preheat the pan over low heat. Pour 1.5 to 2 scoops (about 30ML) of batter and spread it out into a round shape. Fry until the batter is set. Scoop up the fried towel rolls with a spatula and place them on a plate. Fry all the towel wrappers one by one (use a low fire when frying, no need to turn over), wrap them in plastic wrap and put them in the refrigerator to cool.
5. After putting the fried pie crust in the refrigerator to cool down, you can start to prepare the filling! Add white sugar to the whipped cream, and use an electric whisk to beat within one and a half minutes to the extent that the pattern can be maintained.
6. Lay down three sheets of the cooled towel roll skin (the side that is not touching the pan when frying).
7. Spread an appropriate amount of whipped cream on the towel roll.
8. Fold the skin of the towel, then roll it into a roll, sprinkle cocoa powder on the surface, and the delicious cocoa towel roll is ready!
Tips:Adding cornstarch can make the crust smoother!
