Cooking Steps

1. 

   Step1:Prepare the required materials in advance and weigh them one by one with an electronic scale.

2. 

   Step2:In a bowl without oil and water, add cream 1 and chocolate 1. Heat in a low-level microwave oven and stir until smooth. Let cool for later use.

3. 

   Step3:Separate the egg white and yolk. Beat the egg white until it is blistered. Then add sugar powder twice. 2. Beat until it is wet foaming.

4. 

   Step4:Beat egg yolk with sugar powder 1 until thick. Add water and salad oil and mix well.

5. 

   Step5:Add siftable cocoa powder and low gluten powder.

6. 

   Step6:Mix well.

7. 

   Step7:Add one third of the protein cream into the cocoa yolk paste and mix well.

8. 

   Step8:Return to the rest of the protein cream.

9. 

   Step9:Continue to mix evenly.

10. 

    Step10:Pour the batter into the baking pan where the oilcloth is placed. Smooth the surface and shake out bubbles. Put it into the preheated oven. 175 degrees. Middle and lower layers. Bake for 20 minutes, then take out and cool.

11. 

    Step11:Whipped cream with icing sugar. Beat to 6 and serve.

12. 

    Step12:Add the chocolate cream that has been dried. Stir it evenly at low speed.

13. 

    Step13:Put the cold cake slices with the beaten Ganache chocolate cream filling. Roll them and refrigerate them for an hour.

14. 

    Step14:Chocolate 2 mixed with butter.

15. 

    Step15:Heat in water and stir until smooth. Cool to 40 degrees and pour over the cake roll. Cool and refrigerate.

16. 

    Step16:Add nuts.

17. 

    Step17:Cool it to 40 degrees and pour it on the cake roll. Cool it and refrigerate it.