Cooking Steps

1. 

   Step1:Prepare the cake roll material

2. 

   Step2:Separate the egg white and yolk. Add milk and corn oil to the yol

3. 

   Step3:Mix well with hand beate

4. 

   Step4:Mix cocoa powder and low gluten powder evenly and sieve into yolk liqui

5. 

   Step5:Even mixing of scrape

6. 

   Step6:Add 70g of sugar into the egg white in three times and bea

7. 

   Step7:Until there is a big hook. At this time, it can start the upper and lower tubes of Changdi oven to preheat 165 degrees

8. 

   Step8:Take 1 / 3 of the protein and put it into the cocoa paste. Mix wel

9. 

   Step9:Pour back the protein and fold it in evenl

10. 

    Step10:Pour it into a clean gold plate. Use a scraper to push it to the four corners. Shake out big bubbles

11. 

    Step11:Put the cake roll in the middle and lower layers of Changdi oven for 165 ° 25 minute

12. 

    Step12:Take it out and let it cool after baking. No need to buckle it backward

13. 

    Step13:Use the grill to pour out the cake. Use the oiled paper to paste the towel surface. Cut off the 1cm wide edge at the far right

14. 

    Step14:Whipped cream and sugar until 50% hair, then rose paste until 90% hai

15. 

    Step15:Spread it on the cake. One third of the cake on the left piles up a hill

16. 

    Step16:Take the rolling pin. Start from the leftmost side to help roll it up. Tighten it. Refrigerate it for more than 2 hours

17. 

    Step17:Take out the cake roll. Put the dark chocolate into the decoration bag and melt it in wate

18. 

    Step18:Cut a small hole in the decoration bag. Extrude the interlaced line

19. 

    Step19:Scrape some chocolate chips with a chocolate planer. Sprinkle some rose petals for decoration

20. 

    Step20:Finished produc