Cooking Steps

1. 

   Step1:Put the protein in the sugar. Beat until it is wet and foamy. Lift the beater and pull out the bent hea

2. 

   Step2:Put sugar in the yolk. Stir well, then pour in milk and corn oil respectively. Stir well

3. 

   Step3:Mix the sifted low gluten powder and cocoa powder into the yol

4. 

   Step4:Use the eggbeater to stir until you can't see the powder

5. 

   Step5:Take 1 / 3 of the protein and put it into the yolk paste. Cut and mix it evenl

6. 

   Step6:Then pour in all the protein. Stir in the cake paste evenly, which is puffy

7. 

   Step7:Spread oil paper in the baking tray. Pour the cake paste in and smooth the surfac

8. 

   Step8:Put the preheated oven in the middle layer. Bake at 180 ℃ for 15 minute

9. 

   Step9:After baking, take it out and let it cool. Then tear off the oilpaper for use

10. 

    Step10:Sift sugar and cocoa into the cream, then beat to 7 for distributio

11. 

    Step11:Spread the cream evenly on the inside of the cake roll with a spatula. Then roll up the cake with a rolling pin. It can be put into the refrigerator and refrigerated for a whil

12. 

    Step12:After setting, cut two short cake rolls at both ends. Put them on the top and one side of the main cake roll. Make them into the shape of tree stumps

13. 

    Step13:Mix dark chocolate and light cream, heat and melt in water. Stir well to make chocolate ganache. Then spread it on the outside of the cake roll. After a little cooling, use toothpicks to make a series of bark like marks on the surfac

14. 

    Step14:Then sift a little sugar powder on it to make it look like snow. Then put on the gingerbread man and two pieces of Eucalyptus leaves which are made by turning sugar