Cooking Steps

1. 

   Step1:Separate the egg white and yolk, and put them into a clean, water free and oil-free beating basin. First, make egg yolk paste - egg yolk + 5g sugar + 25g corn oil + milk. Stir well with egg pump. Emulsify the oil.

2. 

   Step2:Sift in the flour with low gluten. Use a rubber scraper to cut and mix according to 1 character. At the same time, rotate the basin clockwise for 30 degrees of center angle every time when cutting and mixing. Until the flour is completely mixed and there is no particle.

3. 

   Step3:Scoop out two spoons of yolk paste and put them in another bowl. Set aside.

4. 

   Step4:Add 7g cocoa powder to the rest of the yolk paste. Cut and mix well.

5. 

   Step5:Add two drops of lemon juice, add 25g of sugar in three times, until the egg beater is pulled up to form a small bending peak. Wet foaming is OK.

6. 

   Step6:In a small bowl, double the egg yolk paste. Cut and mix well.

7. 

   Step7:Use a small spoon to scoop up the greased paper on the baking tray. Make a ripple pattern. Bake in a 180 degree oven for one minute and remove.

8. 

   Step8:Scoop the 1 / 3 protein cream into the cocoa egg yolk paste. Quickly cut and mix. Mix evenly. Then pour into the remaining 2 / 3 protein cream. Cut and mix with a scraper at an angle of 45 degrees. Turn from the bottom to the top. Mix quickly.

9. 

   Step9:Pour it into the spot pattern baking tray from 20cm height. Shake it 3 times to make the atmosphere bubble out. Place in the oven. Heat up and down at 180 degrees. 25 minutes.

10. 

    Step10:What it looked like when it came out. Do not take out the back buckle.

11. 

    Step11:I use two cups to support the bottom of the baking tray. Let's cool it flat. About an hour later. The surface is a little retracted. But it doesn't matter.

12. 

    Step12:Take out the oil paper together with the oil paper. Separate the oil paper on four sides.

13. 

    Step13:Spread strawberry jam on the surface of the cake.

14. 

    Step14:Roll up the cake with the help of a rolling pin. Roll up the torn oil paper with a rolling pin. With the exception of two thumbs, the other eight fingers gently press the rolled up cake to make it firm. (*^^*

15. 

    Step15:After rolling, put the cake roll on another piece of new oilpaper. Wrap it up. Remember to close it down. Tighten the oilpaper at both ends. Put it in a plastic bag. Refrigerate it for more than 30 minutes. Set the shape.

16. 

    Step16:Take it out of the refrigerator. Cut off both ends. Clean the knife every time you cut it. Only in this way can it be clean and beautiful.

17. 

    Step17:Made earlier_