Cooking Steps

1. 

   Step1:First, the egg white and yolk should be separated. The plate for the egg white should be free of oil and water. If the egg is just taken out of the refrigerator, it should be soaked in warm water for a while. It's about 30 to 40 degrees warm water. This is good for the egg white. Wipe the water dry to separate the egg white.

2. 

   Step2:Milk. Corn oil in yol

3. 

   Step3:Mix evenly with the egg beate

4. 

   Step4:Flour and coco

5. 

   Step5:Sift into the yolk bow

6. 

   Step6:Mix up and down evenly with a scraper. Keep mixing up and down with a scraper. Press the powder until it turns into a chocolate batter without particles. Then put it aside for use

7. 

   Step7:Beat the protein (if you are a novice, it is easier to beat it with warm water). First, beat it at a low speed. When there is a thick bubble, add half of the sugar (about 35g). Continue to beat it at a low speed. Slowly turn it to a high speed

8. 

   Step8:When you shift to third gear, it becomes more delicate. At this time, add the other half of sugar and continue to beat. Slowly turn to high speed to beat

9. 

   Step9:It's OK to lift the eggbeater with the tip drooping but not falling down. The requirement of the cake roll is not high. Just hit the wet foaming.

10. 

    Step10:Preheat the oven 180 degrees first. When preheating, put the albumen paste into the chocolate batter three times and mix it evenly. Be careful not to rotate it. Mix it quickly

11. 

    Step11:(my oven is 32L. The baking tray is 30x37) spread oil paper on the baking tray. Fold the four sides. It's easy to shape. Then pour in the mixed cake paste.

12. 

    Step12:Put it in the oven for 180 degrees and 20 minutes. (many friends say it's too long. I suggest you adjust it to 12 points first. If it hasn't been colored, then adjust it for a long time.) my oven is slow in coloring. So I put it on the upper and middle layers. You can adjust it according to your own oven

13. 

    Step13:Turn it upside down and put it on the baking net to cool. Tear off the oiled paper while it's hot. Don't lose the torn oiled paper. Put it aside for use. (local tyrant, please feel free) turn it over and put it on the torn oiled paper after it's cool.

14. 

    Step14:Wash the eggbeater and plate. Scald them with boiling water. Dry them and cool them. Beat 130g cream with 10g sugar. Be careful not to overdo it. It's easier to beat them with ice water.

15. 

    Step15:Spread it on the cake with a scraper or a flower mounting bag. I don't think it's troublesome to use a scraper. I can't see it when it rolls up. The end of the roll should be coated with a thick spot. At last, it should be left blank. Because it's for everyone to eat. S

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    Step18: