Cocoa cake roll

1.Prepare the required ingredients first: eggs, sugar, milk, cooking oil, flour, cocoa powder

2.Separate the egg yolk and egg white, add a spoonful of sugar, milk and cooking oil to the egg yolk, stir them until the sugar dissolves

4. Squeeze lemon juice into the egg whites, add the remaining sugar in three batches, until the foam is fine and smooth, lift the whisk and appear The sharp corners will not drip

5. Divide the egg white into two times and add the egg yolk paste In the middle, turn and cut from top to bottom and mix well

6. Mix the batter well and take out about 60 grams Set aside for later use

7. Sift cocoa powder into the remaining batter, turn it over and cut it Mix well and preheat the oven for 180 minutes

8.Put out the 60 grams of original batter first , put into a piping bag and cut out a small opening

9. Line a baking sheet with baking paper and place Extrude the original batter according to your favorite texture, put it in the oven, bake it at 180 degrees for two minutes and take it out

10. Spread the cocoa batter, sort it out with a spoon, shake out the bubbles, put it in the oven at 180 degrees for 15 minutes, and take it out

11.After taking out the oven, turn it over, tear off the baking paper while it is hot, then turn it back to the front and wait for it to cool

12.After cooling, use a knife to score vertical stripes.This is because there will be no breakage when rolled up

13. Use baking paper to hold up and slowly roll it from one end to the other end, with the closing end facing down

14.Cut off the unsightly edges at both ends, isn’t it perfect