1. The milk and corn oil are fully whipped to emulsify, add low flour, and stir evenly in Z shape.
2. Add the egg yolk and stir well.
3. Add lemon juice to the egg whites, add sugar in 3 times and beat until hooked.
4. Take one-third of the egg whites into the egg yolk paste and stir evenly.
5. Pour back into the egg whites. Stir evenly.
6. Add cocoa powder to hot water and stir smoothly.
7. Add 60 grams of egg batter to the prepared cocoa paste and mix well.
8. Pour the cocoa custard into the original custard and stir for 2 to 3 times. The lines are not clear after stirring too much.
9. Put a piece of greased paper on the baking pan, pour the batter into the baking pan, pay attention to the pattern when pouring.
10. The oven is 160 degrees for 22 to 25 minutes, and the specific temperature feels that the temper of the oven can be adjusted as appropriate.
11. After being out of the oven, remove the mold and move it to the drying net, tear off the oil cloth, and put a piece of oil paper under it.
12. Stack the whipped cream in the middle of the cake slice, lift the two ends of the cake to wrap the cream in the middle.
13. Wrap it in oil paper and put it in the refrigerator for finalization. Because the amount of cream is relatively large, it is recommended to refrigerate for more than 3 hours.
Tips:1. Add the cocoa custard to the original flavor custard, do not stir too much.
2. It is not recommended to reduce the amount of whipped cream for O-rolls.
