Cocoa How to make two-color cake roll

• 

  1.Separate egg yolk and egg white Add 20g of fine sugar to the egg yolks and stir until melted

• 

  2. Mix corn oil and milk until emulsified.Status

• 

  3.Add to the egg yolk and mix well

• 

  4.Sift in the low-gluten flour and stir until smooth and without dry powder

• 5. Add a few drops of white vinegar to the egg whites to make a rough foam.Add one third of the fine sugar to make a fine texture.Add the second amount of fine sugar.
• 

  6. Beat until the texture is obvious.Add the third time of fine sugar.Lift the egg beater and there will be a small curved groove.It is ready.Instant wet foaming

• 

  7.Put one-third of the egg white into the egg yolk paste and stir evenly

• 

  8. Then pour all the mixed egg batter into the egg whites and stir evenly.Pay attention to starting from the bottom.Stir to let air enter the cake batter.Divide the mixed cake batter into two parts.Sift in the cocoa powder in one part, mix well and put it into a piping bag.Put the original part into the piping bag as well

• 

  9. Line a baking sheet with oil paper.First, squeeze the original cake batter diagonally onto the baking sheet.Pay attention to leaving a gap in the middle and then fill in the gap.Add cocoa flavored cake batter to make bubbles

• 

  10.Place in a preheated oven at 170 degrees 20 minutes

• 

  11. Let it cool until warm, apply butter and use a rolling pin to roll it up with oiled paper

• 

  12.Put it in the refrigerator for half an hour to set, then take it out and cut into pieces