1. Put the milk and corn oil into the container and stir well to emulsify.
2. Sift in low powder and mix well.
3. Add the egg yolk and stir well.
4. Add the egg whites to the white sugar in 3 times and beat to a large hook.
5. Take one third and add it to the egg yolk paste and mix well.
6. Pour all the egg yolk paste into the egg whites and stir evenly.
7. Heat the corn oil used for the cocoa powder, and then mix it with the cocoa powder.
8. Put oil paper and the pattern you want in the baking tray, take a part of the original egg batter to draw the pattern, put it in the oven and bake for 1 minute, take it out to cool down a little.
9. Pour the stirred cocoa solution into the egg batter, stir evenly, pour it into the mold, and smooth the surface.
10. Bake in the oven at 160 degrees for 18 to 20 minutes. The specific temperature should be adjusted according to the temperament of the oven.
11. After baking, tear off the greased paper and apply cream. Roll it up and put it in the refrigerator for setting.
Tips:1. If you don’t want to jacquard, omit the pattern drawing and 1-minute baking, just add the cocoa solution and stir directly
2. If you like a darker color, you can add 5 grams of cocoa powder with the same amount of oil.
