1. Milk and oil are fully emulsified and mixed
2. Add powder to the milk and oil mixture and mix well
3. Add 4 egg yolks and 1 whole egg in step 2 and mix well
4. Use an electric whisk to beat the egg whites until thick foam, add the remaining sand sugar in portions
5. First take 1/3 of the beaten egg whites and mix with the egg yolk paste, then stir in all the egg whites
6. Leave a little cake batter without adding chocolate powder and put it in the piping bag for later use
7. Put the original color of the cake batter on the baking tray and draw random lines
8. Put the patterned baking tray in the oven at 150 degrees, bake for two minutes and take it out
9. Pour the mixed chocolate cake batter into the roasted baking pan, gently shake out bubbles
10. Put the cake batter on the middle layer, at 150 degrees, bake for 25 minutes
11. The baked cake slices are on the drying net and let cool
12. Whip the whipped cream with sugar, spread the cream on the cake slices, use a dough stick to help roll up the cake
13. The cake rolls are wrapped in plastic wrap and placed in the refrigerator for more than 1 hour to be shaped. Cut them into pieces when you eat them.
Tips:1. Egg white beating: The egg white liquid must use fresh eggs, and then the egg whites are separated, and when it is hot, it is best to put the egg whites in the freezer for two minutes in advance, so that the frozen egg whites are more delicate and more stable.
2. The flour should be sifted and added, the cake batter should be mixed up and down when making, and the cake roll with the cream should be put in the refrigerator for 1 hour before eating.
3. I use a PE5386 one-degree shuttle oven. When you use other brands of ovens, please pay attention to the appropriate temperature adjustment.
