Cooking Steps

1. 

   Step1:Take 40g edible oil, 30g egg liquid and 10g white sugar and put them into the container. Beat them well with the egg beate

2. 

   Step2:Pour in cocoa powder and stir evenly. Sieve 130g of low gluten flour into the chocolate egg paste. Stir up and down with a shovel to make the paste eve

3. 

   Step3:Take 30g edible oil, 10g egg liquid and 30g watermelon juice and mix them evenl

4. 

   Step4:Sift 200g of low gluten flour into watermelon egg liquid. Mix it up and down with shove

5. 

   Step5:Put chocolate dough and watermelon juice dough into two fresh-keeping bags respectively or wrap them with safety film. Put them in the refrigerator and freezer

6. 

   Step6:30 minutes later, take out the two dough and roll them into rectangular pieces. Put the chocolate dough on the watermelon dough. Roll it up from one end and roll it into a cylinder (preheat the oven at 190 ℃)

7. 

   Step7:Cut the dough into roughly the same thickness of slices. Stack them in a baking tray lined with tin paper. After the oven is preheated, put the pan into the oven. Bake for 15-17 minutes.