Cooking Steps

1. 

   Step1:Tip - please use an 8-inch square baking pan to make this recipe. How big is the eight inch baking tray? What is it like? Please search Taobao. Separate the egg yolks of the two eggs. Break the yolks. Mix wel

2. 

   Step2:Add water and salad oil in turn. Mix well.

3. 

   Step3:Sift in the low gluten flour. Mix well with a scraper.

4. 

   Step4:Add 40 grams of sugar to the protein and beat until it foams wet. If you want the cake roll not to crack, you only need to make it wet foaming, that is, it has a curved and drooping tip.

5. 

   Step5:Mix a small part of beaten egg white cream with egg yolk paste evenl

6. 

   Step6:Then pour in most of the protein cream and mix. Mix lightly and evenly.

7. 

   Step7:Mix 10 ml of salad oil with 12 g of cocoa powde

8. 

   Step8:The batter just mixed is divided into two parts. One part is mixed with cocoa butter and stirred evenly. It becomes cocoa batter.

9. 

   Step9:Put the two pieces of batter into the mounting bag respectively, and squeeze them into the baking tray covered with oil paper.

10. 

    Step10:Put it in an oven preheated to 170 degrees. Bake for ten minutes. Here's a hint. It's OK to use an eight inch square baking pan. The baking pan in my picture is 13 inch. It needs 5 eggs. Two eggs are too big for this baking tray.

11. 

    Step11:After baking, take it out and let it cool. The surface must be covered with oil paper. Otherwise, the water will not roll well if evaporated.

12. 

    Step12:Whisk 100g cream. 10g sugar.

13. 

    Step13:Spread the cream on the cake. Roll it up. Slice it. Done.