1. Separate eggs, the egg white basin is water-free and oil-free
2. Stir milk and oil evenly, sift in the flour in batches, mix well, then add the egg yolk and mix well
3. The back egg method is very delicate
4. Add sugar to the egg whites in three times and beat until wet foaming. Lift the big hook of the egg beater and shake it gently, and the hook will fall off.
5. Take one-third of the egg whites and add the egg yolk paste, stir evenly
6. Pour back into the egg whites and mix evenly
7. Add 2 grams of cocoa powder to 3-4 grams of hot water, depending on the degree of water absorption of your cocoa powder, and stir until the texture is creamy.
8. Take about 20 grams of the batter, mix with the cocoa paste just now, stir evenly, and put it in a decorating bag without putting a decorating mouth.
9. Cut a slit on the front end of the piping bag, spread oil paper on the baking tray, extrude the lines on the baking tray, preheat the oven 170 degrees in advance, and take it out after baking for 2 minutes.
10. Pour the batter into the baking dish, put it into the oven, 170 degrees, about 16 minutes.
11. After taking it out, shake it to remove the heat, and then take it out of the baking tray. Let it dry for one minute, then put an object on the surface to help turn the cake roll over and tear off the oily paper while it is hot
12. Let it dry for about a few minutes. Just when it’s not hot, replace with a new piece of oil paper underneath, put the cake slices in place, cut off a small strip at the top, and roll it up to shape when it’s warm and flexible.
13. Cut a bevel at the end, and when the interface is facing down for a while, it will be flat and easy to put
14. Roll it up and put it in the refrigerator to cool it down
15. In this way, in order to make a good roll for a while, shape it in advance, whipped the whipped cream, refrigerate the cream in advance, and whipped it with chocolate sauce, or add about 20 grams of powdered sugar directly.
16. After the rolled roll is spread out, spread the cream with a little less on the end. At this time, it has the effect of setting and it is very good.
17. Roll up the cream and refrigerate it for a few hours
18. When cutting, be careful, wipe the knife every time you cut to keep the cut surface intact
19. very beautiful
20. Hehe
