How to make chocolate cream cake roll

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  1.Separate the egg white and egg yolk, and put the egg white into a plate without water or oil

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  2. Sift low-gluten flour and cocoa powder, sift separately, then mix, add baking powder, sift twice

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  3.Add 10g sugar to egg yolks, stir To stop dissolving, add 60g milk and stir evenly, then add white wine, stir and set aside

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  4. Add the sifted flour into the batter, cut it up and down, do not mix it in circles

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  5.Egg white Add the remaining sugar (3 times), add a small amount of vinegar, and beat until it is close to dry foam

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  6.Add the protein paste (one-fourth) into the batter and gently use a rubber spatula to Mix well

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  7.Add the remaining protein paste into the mixed batter in two batches

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  8.Pour into the mold and smooth it out, hold the mold on the table with your hands Shake twice hard

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  9.Preheat for 5 minutes, 170 degrees, about 20-25 minutes

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  10.Invert on the baking sheet, add blueberry sauce, add cream, roll up

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  11.Put it in the refrigerator for 1 hour