Cooking Steps

1. 

   Step1:1. Prepare materials. Eggs need to be refrigerated for more than 24 hours.

2. 

   Step2:Prepare two beating bowls. No oil or water. Separate the yolk and egg white. After separation, put the egg white into the refrigerator to freeze. In the egg yolk basin, add a spoon and mix with the hand beater. In the corn oil, mix well. In the milk, mix well. Then sift the low-precision flour into the basin. Use the scraper to mix it up and down without particles. Put it aside for use.

3. 

   Step3:Take out the egg white put into the refrigerator. Use the electric beater to make the fish eye strong and add the first sugar. Change the second gear to make it white cream and add the second sugar. Change the high gear to make it hard and add the third sugar. Beat until the egg white can not be poured into chopsticks.

4. 

   Step4:Preheat the oven for 180 degrees and 5 minutes. Use the preheat time to mix the egg white and yolk lake. Put the egg white into the yolk twice and mix it up. The technique is light and quick.

5. 

   Step5:Mix the paste well. Put it in a small bowl and sift it into cocoa powder. Mix well. Put it into a decoration bag. Cut a small hole in the decoration bag. Never be too big. Otherwise, it will affect the beauty.

6. 

   Step6:Spread the oil absorption paper on the baking tray. Squeeze the cocoa paste into small dots on the oil absorption paper. Put it into the oven. Bake for three minutes and take out the baking tray. Pour the batter into the baking tray. Move lightly. Then scrape the batter with scraping production. Put it in the oven for 120 ℃ and 25 minutes (remember to take a look in the middle) according to the temperature of your oven.

7. 

   Step7:Cool the roasted ones. Add cream jam in the middle. Gently roll them up. Refrigerate for 1 hour. Cut open.