Cooking Steps

1. 

   Step1:Prepare and weigh the required raw materials in advance.

2. 

   Step2:Beat the yolk with sugar powder until it is white and thickened.

3. 

   Step3:Add water and salad oil and mix evenly.

4. 

   Step4:Then add siftable cocoa powder and low gluten powder.

5. 

   Step5:Mix well. Set aside.

6. 

   Step6: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.

7. 

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

8. 

   Step8:Pour it back into the remaining protein cream. Mix well.

9. 

   Step9:Pour it back into the remaining protein cream. Mix well.

10. 

    Step10:Shake out bubbles.

11. 

    Step11:Pour the batter into the baking tray where the oilcloth is placed. Smooth the surface. The air bubbles came out. Put into the oven which is preheated 180 degrees in advance. Heat up and down. 175 degrees. Middle and lower layer. Bake for 20 minutes, then take out and cool.

12. 

    Step12:Let's shake it out. Screw it down for demoulding. Put oil paper on the baking net first. Cover it with oil paper to cool it. The delicate towel bottom is on it.

13. 

    Step13:Pour the light cream into the basin and add sugar powder 3 into the basin and beat quickly with ice water.

14. 

    Step14:Add cream 1 and chocolate into a small pot in advance and heat it up until it is melted. Then stir with a small spoon until the chocolate liquid is smooth and glossy. Turn off the heat and put it aside to cool. Add the whipped cream to the chocolate liquid that has been cooled.

15. 

    Step15:Use electric beater to beat eggs at low speed.

16. 

    Step16:The cooled cake towel is facing down. Then put on the well beaten Ganache cream filling. Roll it up with the help of a rolling pin. After pressing, wrap it with oil paper and refrigerate it for an hour before cutting into pieces.

17. 

    Step17:Finished product drawin

18. 

    Step18:Finished product drawin

19. 

    Step19:Finished product drawin