4 eggs (about 65-68g each)

50g milk

50 grams of corn oil

52 grams of low gluten flour

60 grams of fine sugar

Cocoa powder 10g

20g hot water

A few drops of lemon juice

The practice of cocoa whirlwind cake roll (video)

Separate the egg white from the yolk.

Corn oil+milk, stir well with an egg beater.

Sift in low-gluten flour and mix.

Add the egg yolk and stir.

Set aside the finished yolk paste for use.

Cocoa powder is mixed with hot water to form cocoa paste.

Add a few drops of lemon juice to the egg white, add fine sugar three times, and stir until wet and foaming. Lift the eggbeater with a small hook.

Take an appropriate amount of egg white with a spatula and add it to the yolk paste. Stir well.

Pour it back into the egg white and stir it evenly again to become the original cake paste.

Take 150g original cake paste.

Mix an appropriate amount of the original cake paste and cocoa paste evenly.

Pour it back into the original cake paste

Stir well to form cocoa cake paste.

Put it in a paper bag for use.

Pour the original cake paste into the baking tray with oil paper or oil cloth and smooth it.

Squeeze in a layer of cocoa cake paste

Draw a pattern, refer to the picture below, draw slowly, and poke the bottom of the baking tray with your finger.

Road map, draw a white route first, and then draw a pink route.

Clean up the cake paste at the edge and shake it two or three times.

160℃ for about 25 minutes. (The oven should be preheated in advance)

Use the baking net to help the cake roll turn over, tear off the oiled paper and put on a new oiled paper. The baking net leaves traces on the surface of the cake, which can help the cake roll up better.

At the end far away from yourself, use a serrated knife to cut off a little at an angle of 45.

Close to your own end, cut it three times with a serrated knife, don't cut it off.

Roll ~ unarmed, see the video for details.

You can cut it when it's cold ~

skill

1, the egg white bubbles when wet, and the soft hook bubbles easily when dry.

2. Draw the pattern slowly, not too fast.

Don't open the oven door when baking.

4, the cake is not ripe and easy to retract. If it is baked too much, it will retract and it will be easily broken when rolled up.

5. If you want to roll it with cream, you can do it. This recipe is delicious without cream.