Cooking Steps

1. 

   Step1:Beat egg yolk with 30g sugar (sift the flour in advance, take half a scoop of low powder, and mix the rest with cocoa powder for sifting

2. 

   Step2:Mix corn oil and milk until cream

3. 

   Step3:Add the mixed oil and milk to the yolk and beat wel

4. 

   Step4:Add a few drops of lemon juice and 35g of fine sugar into the protein in three times and beat it to the wet foaming point at medium spee

5. 

   Step5:(preheat the oven 180 degrees...) take a tablespoon of yolk liquid, two tablespoons of albumen paste, and half a teaspoon of sifted low flour and mix them well (you can sift the flour in the order of cake making before adding the albumen paste)

6. 

   Step6:Put the mixed batter into the flower mounting bag, draw the giraffe pattern on the baking tray paved with oil paper and bake for 1 minute on the penultimate layer of the oven (the baking tray is 28 * 28

7. 

   Step7:Put the sifted powder into the yolk liquid and mix it in Z-shape. Do not over mix it

8. 

   Step8:Take 1 / 3 of the protein paste, cut it evenly, and then pour it back into the rest of the protein paste, cut it evenly, and pour it into the baking tray with the pattern baked and set, and shake it gently to produce bubbles

9. 

   Step9:The second last layer of the oven is 180 degrees for 15 minutes

10. 

    Step10:After baking, take out the buckles, tear off the oilpaper and turn it bac

11. 

    Step11:In order to make a good roll, you can use a knife to cut a few lines between the bevels at both ends. Do not need to wait for the cold to spread the whipped cream (120g light cream added with 1112g sugar powder, whisk until stiff quickly

12. 

    Step12:Add the whipped cream. Add the whipped cream and sugar or sugar powder to the eggbeater. First, beat it at a low speed for several times. Then, change the medium speed and beat it while turning your wrist

13. 

    Step13:Medium speed until the pattern is obvious, turn to low speed and continue to beat until it doesn't flow, then stop it and continue to taste bad

14. 

    Step14:After rolling, cut into pieces and eat after shapin

15. 

    Step15:

16. 

    Step16:For the problem that the roll is easy to crack, we need to pay attention to the following points - 1. Don't waste too much protein and make crooks. 2. Adjust the temperature and time of the oven according to the situation of the oven and don't bake too much. 3. When the baked cake is left to cool, the patterned side should be placed under the fresh film. 4. If it's not easy to roll, you can use the rolling pin

17. 

    Step17:There must be some bubbles on the surface, but the degree of fineness is different. It needs to be noticed when turning the batter and lightly shaking the baking tray