Cooking Steps

1. 

   Step1:Prepare all the ingredients (forget the chocolate sauce

2. 

   Step2:Add 15g of sugar and mix wel

3. 

   Step3:Add corn oil. And milk in turn. Mix and stir each time you add a raw material

4. 

   Step4:Sift the low gluten flour 10 cm from the mouth of the bowl into the egg beating bowl and stir until no dry powder is visibl

5. 

   Step5:Place the batter aside (preheat the oven for 170 ℃ for 10 minutes

6. 

   Step6:Take the protein out of the refrigerator. Add a few drops of white vinegar or lemon juice and beat it at high speed (my eggbeater's power is 150W, so this should be adjusted according to my own eggbeater's power) until the fish's eyes are soaked. Add the first fine sugar. It's one third of the amount

7. 

   Step7:Continue until you can see the light lines. Then add the second suga

8. 

   Step8:Beat until there are obvious lines. At this time, add the remaining sugar, corn starch and salt. Add them at the same time. Then continue to beat. At this time, adjust to medium speed

9. 

   Step9:The medium speed is sent to the protein to become foam and delicate. Hit the big hook on the top of the hook. It means that it is ready. (photo) don't fight. If you send it hard, the cake roll will crack when it rolls

10. 

    Step10:Take a small bowl. Mix 10g egg yolk paste and 10g egg white cream evenly. (prepare a small flower mounting bag first. Cover it with a cup to avoid being in a hurry

11. 

    Step11:Cut a little bit of the decoration bag. Squeeze the yolk paste on the baking plate. What kind of lines can be squeezed according to your preferences. Squeeze it and send it to the middle of the oven for 170 ° 2 minute

12. 

    Step12:Chocolate sauce and cocoa powder mix wel

13. 

    Step13:Add the mixed chocolate sauce to the mayonnaise. Mix agai

14. 

    Step14:Mix a little egg white cream with egg yolk paste firs

15. 

    Step15:Dig another 1 / 2 of the egg cream into the yolk paste. Use a scraper to quickly turn it from the bottom of the basin to the top

16. 

    Step16:Then pour the egg batter mixed first into the egg batter. Turn it over until you can't see the egg cream

17. 

    Step17:Pour the cake paste from 20cm into the 28 * 28 golden baking pan in the mould. (the cake paste has been defoaming a little bit.) shake it gently on the table top. Shake out the bubbles

18. 

    Step18:Put it into the middle layer of the baking tray and heat it up and down 170 ° 15-18 point

19. 

    Step19:Finished product drawin

20. 

    Step20:Finished product drawin

21. 

    Step21: