Sea Salt Hazelnut Cream Chocolate Cake Roll

Materials:

Eggs:

5 eggs (60g or so with shells), 60g granulated sugar, 70g milk, 50g corn oil, 55g low-flour powder, 15g cocoa powder.

Filled with buttercream:

White cream:

Light butter: 220g, granulated sugar: 12g, sea salt: 1g, hazelnut spread: 20g.

Steps:

1. p>

Steps:

1, egg white and egg yolk separation, egg white put in the freezer to freeze until a circle of ice scum.

2, corn oil microwave heating 1 minute, cocoa powder sifted into the corn oil, mix well.

3, add milk, stirring, so that it is well emulsified and uniform.

4, sift in the low gluten flour, stir until no dry flour.

5: Add the egg yolks and whisk until smooth.

6: Whip the egg whites until they have large curved hooks and the egg white batter is fine and shiny.

7, 1/3 of the egg white add egg yolk paste, cut + mix evenly, pour into the egg white bowl, cut + mix until smooth ribbon batter.

8. Pour into a 28×28 gold pan and bake at 150 degrees for 30 minutes.

9: Remove from oven and shake 2-3 times, let cool.

10: Make hazelnut cream. Add sugar and salt and beat the light cream until 6 minutes, the liquidity is not strong, add hazelnut paste and beat until 9 minutes. Roll the cream and keep it in the refrigerator!