1. Separate the egg yolk and egg white, add salt and white vinegar to the egg white, add 30 grams of sugar in 3 times, and beat.
2. Add 35 grams of sugar to the egg yolk and beat well.
3. Add corn oil in portions and beat well.
4. Add water and beat well.
5. Sift in low powder and mix well.
6. Take a small bowl, scoop 1 scoop of egg yolk paste, 2 scoops of beaten egg whites, and half a teaspoon of cocoa powder.
7. Mix well and set aside.
8. Spread greased paper on the baking tray, put the cocoa batter into the piping bag, and squeeze out the Winnie the Pooh pattern.
9. Preheat the oven to 170 degrees and bake for half a minute.
10. Take 1/3 of the egg white into the egg yolk paste and mix well.
11. Pour the mixed egg yolk paste into the remaining egg whites.
12. Mix well.
13. Bake until the batter is dry and does not stick to your hands.
14. Pour it into the baking tray and shake it on the table a few times to create large bubbles.
15. Preheat the oven to 160 degrees, put it in the middle, and bake for 15 minutes.
16. The baked cake is immediately upside-down on the baking net.
17. Tear off the oily paper, the bear pattern is not sticky at all!
18. Put oil paper on the cake again, cover it with a towel, and let it dry for a while.
19. Spread a piece of greased paper on the cutting board.
20. Place the patterned side of the cake on the greased paper. Make a few horizontal strokes and spread the jam.
21. Roll it up and put it down for a while.
22. Remove the grease paper.
23. Little bear cake roll, cute!
Tips:The eggs I used are relatively large, so I used 4 of them. If your eggs are relatively small, use 5! Each oven has different models, please set the temperature and time flexibly according to the actual situation.
