Low-gluten flour 132g baking powder 3g baking soda powder 3g cocoa powder 26g warm water 106g milk 37g fine sugar 100g edible vegetable oil 63g egg yolk 4 protein 4 sugar 86g salt 3g tata powder 1g animal fresh cream 280g sugar powder 25g.

method of work

1

Put the baking tray paper flat on the baking tray for later use.

2

Sift the flour, cocoa powder, baking soda powder and baking powder for later use, mix well with warm water, milk, fine sugar and edible vegetable oil "No Egg Yolk" for later use, then pour cocoa flour into the liquid and mix well until there is no powder block, then break the egg yolk slightly, then pour it into the cocoa batter, and gently mix the egg yolk into the batter, so as to get the product "No need to overdo it".

three

After the meringue is wet and foamed, dig out13 meringue and put it into the cocoa paste and mix it slightly, then pour the cocoa paste into the remaining meringue and mix it evenly until it can be used.

four

Pour the mixed cocoa batter into the baking tray, evenly distribute the batter on the baking tray, and tap the baking tray before entering the furnace.

five

Fire 180 fire 150, time 35 minutes, then take out the cake, pull it out of the baking tray, immediately tear off the paper on the four sides, and put it on a cold shelf to cool "The first stage: fire 180 fire 150, time 25 minutes; The second stage: "Turn over" gets angry 180 gets angry 150 for 5 minutes; The third stage: Turn off the fire and get angry 180 for 5 minutes.

six

After the cake is cooled, the cream cream can be whipped. First, beat the whipped cream with electric egg beater at high speed until bubbles appear, then pour the powdered sugar into it several times, and then turn it to high speed to whip the whipped cream to a hard foaming state. After beating, put it in the refrigerator and ice it.

seven

When preparing to help the cake turn over, the turned paper must be bigger than the paper on the baking tray, because only in this way can there be extra paper to roll up the cake beautifully, and then the cake can be wrapped well. Put the cake on the table, throw it on the pad paper, fix it on the pad paper with a cold rack, then turn over the cake and tear off the paper under the cake after turning over.

eight

Spread the whipped cream on the cake, and then gently cut 3~4 knives with a bread knife near your front end, but don't cut it; The intention is to roll the cake better, then find a stick bigger than the cake, put the stick under the paper and roll up the cake. After the roll, twist the two sides tightly, and then put the whole cake in the refrigerator for refrigeration. When the cream inside hardens, it can be trimmed and sliced.

nine

After the cream is frozen and hardened, the edges are slightly modified and then divided into two cake rolls of the same size.