Low powder 90g

Cocoa powder [Figure] Cocoa powder 10g

Milk [Figure] Milk 80ML phase grams of food

Salad oil 80 ml

20 grams of rum

Eggs [Figure] Four eggs (eggshell 60g/ egg) eat the same food.

Soft sugar100g (egg yolk paste 70g, egg white 30g)

A little Tata powder (or lemon juice instead)

Butter [number] A moderate amount of butter.

Honey [Figure] A little honey (added according to your favorite sweetness) is similar to food.

Recipe practice:

Illustration of chocolate cake roll 1 1. Spread the baking tray with oiled paper.

The illustrated practice of chocolate cake rolls 22. Separate the egg whites from the egg yolks and put them in two containers.

Illustration of chocolate cake roll 33. Mix egg yolk, rum, salad oil, milk and 70 grams of sugar together and stir well.

Method description of chocolate cake roll 44. Sieve the low powder and cocoa powder, and add the method 3 of stirring evenly.

Instructions for making chocolate cake roll 55. Stir well with a hand mixer to make chocolate yolk paste.

The illustrated method of chocolate cake roll 66. Beat the egg whites into vinegar bubbles, add the remaining 30 grams of sugar and a little tartar powder (optional) until they are dry and foamed (this recipe contains more water, so beat the egg whites until they are dry and foamed).

Instructions for chocolate cake rolls 77. Add one third of the protein to the yolk paste and stir well.

The illustrated method of chocolate cake roll 88. Pour method 7 into the remaining egg whites, stir well and pour into the baking tray.

The illustrated method of chocolate cake roll 99. Middle floor 12 minutes (I used Qihe 828 oven)

Illustration of chocolate cake roll 10 10. Take some butter and add a little honey to send it away.

Illustration of chocolate cake roll1111. Set aside until the butter turns milky white.

Illustration of chocolate cake roll 12 12. Beat the cool cake into cream, draw a few lines with a knife at one end and roll it up with a rolling pin.