How to make chocolate cream cake roll

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  1.Separate egg whites in a water-free and oil-free basin

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  2. Add milk and corn oil to the egg yolk, stir evenly, and sift in low-gluten flour

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  3.Stir until there are no white particles

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  4.Add powdered sugar to the egg whites and beat until large bubbles.Then add powdered sugar and beat until small bubbles.Finally add powdered sugar and beat until fine bubbles.Lift the egg beater and turn it upside down without dripping.Fall

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  5.Beat the egg whites

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  6.Pour one-third of the egg white into the egg yolk paste, stir evenly in a zigzag shape

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  7.Add another third of the egg whites and stir evenly

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  8.Pour the evenly mixed egg yolk paste into the remaining egg whites and mix evenly

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  9.Pour into a 28×28 baking pan, shake the pan up and down a few times to pop out small bubbles, preheat the oven, bake at 120 degrees and 150 degrees for 20 minutes, remove from the oven and tear Place greased paper on the baking net and set aside

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  10. Whip the cream (mix the two creams and add powdered sugar) , melt the chocolate solution, beat it until it is a triangle shape that does not drip when you lift the whisk), apply it evenly on the cake base, and roll it up

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  11. Roll and cut into pieces

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  12. Show off

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  13.One more