1.

Put dark chocolate10g and salad oil 5g in a bowl to separate the water and melt for later use.

Put 6 egg yolks, 20 grams of sugar, 45 grams of salad oil and 70 grams of milk in a basin and stir and emulsify.

2.

Sieve the low-gluten flour and add it.

3.

Stir well and set aside for use.

4.

Add 70 grams of sugar from the meringue into the egg white three times and stir with an eggbeater.

5.

Use mid-range when mixing.

6.

Beat until it is wet and foamed.

7.

Put the meringue 1/3 in the egg yolk batter and mix well.

8.

Then pour the egg yolk paste into the meringue.

9.

Stir well.

10.

Pour the cake batter into a baking pan lined with oiled paper and stir it up.

1 1.

Put the chocolate into a squeeze bag and draw it on the surface of the cake paste.

12.

Draw patterns with bamboo sticks.

13.

Bake in a baking cube oven, with the upper tube 150℃ and the lower tube 140℃ for 23-25min.

14.

After airing, put cream or various jams, roll them up and cut them into pieces to eat.