Cooking Steps

1. 

   Step1:Prepare material

2. 

   Step2:Separation of egg white and yol

3. 

   Step3:Add 10g white sugar into the yolk, mix well, and then add butter. Add butter several times (at least 3 times, and mix well before adding). Finally add 50g water (or milk). Mix well.

4. 

   Step4:Sift 20g cocoa powder and 60g low gluten flour into the yolk paste in step 3.

5. 

   Step5:Mix wel

6. 

   Step6:Mix and set aside. Preheat the oven 180 degrees. About 10 minutes.

7. 

   Step7:Pour 50g white sugar directly into the egg white. Stir well.

8. 

   Step8:Beat the egg white as shown in the picture (about 23 minutes). The egg beater is slow to fast.

9. 

   Step9:Take one third of the egg white and pour it into the batter in step 6. Stir evenly (from bottom to top, do not circle). After mixing, take one third of the egg white and repeat the above steps. It is best to pour the batter into the remaining third of the egg white. Stir well.

10. 

    Step10:Pour the batter into the greased paper baking tray. Level it. Shake it on four sides. Let the bubbles out. Then put it into the oven. It takes about 15 minutes to bake at 180 degrees. After baking, prepare a new oiled paper. Pour the cake on the oiled paper. Tear off the oiled paper on the cake while it is hot. Turn over the cake after it cools down.

11. 

    Step11:Pour 10g of sugar and 5g of cocoa powder into 150g of light cream. Beat the cream to the state as shown in the figure. Then spread the cream on the toast.

12. 

    Step12:Roll up the bread. Refrigerate it (at least half an hour). Take it out and spread a layer of cream on it. Pour in the chocolate sauce. Sprinkle with chocolate chips. Effect chart

13. 

    Step13:Effect chart