1. Put corn oil, milk and Fafuna cocoa powder in the bowl.
2. Use egg whips to mix well without particles.
3. Sift in the low powder and stir irregularly without dry powder.
4. Add 4 egg yolks (the cake made by the post-egg method is delicate)
5. Use egg custard to mark irregularly until the egg batter is delicate.
6. Add sugar to the egg whites 3 times to make a wet foam (I am lazy to add the white sugar at one time) to make a cake roll. The egg whites cannot be beaten too hard or they will crack when the roll is rolled.
7. Take 1/3 of the meringue and put it in the cocoa egg yolk paste.
8. Mix quickly with egg custard or spatula.
9. Pour all the cocoa yolk paste into the meringue and stir quickly evenly.
10. The mixed cocoa cake batter.
11. Pour into the baking tray and shake it lightly (the uneven surface can be smoothed with a scraper)
12. Preheat the middle layer of the oven at 150℃ for 20 minutes in advance, and then drop from a high place after it is out of the oven (time and temperature are for reference only). After a few minutes, the sides of the cake will be separated from the baking tray (if not, just pick the sides by hand)
13. Spread grease paper on the cake, turn the baking tray upside down, and the cake pieces will fall off.
14. Look at the cake crumbs attached to the gold plate.
15. Take a close view of the show.
16. Whipped cream and a little cocoa powder of Farrhona to beat until the texture is not runny (the rolled cream is harder)
17. Put the face up and the towel face down, apply the cream on your side, and roll up the tail with more cream on your side.
18. Tighten both ends of the oil paper and put it in the refrigerator for half an hour to shape.
19. Squeeze some cream on the roll and garnish with mint leaves.
20. Taking pictures in the sun is really nice.
21. The cocoa roll cake has a good texture and appearance.
Tips:Move slightly faster when mixing.
