step
1, add milk to corn oil, and stir evenly until emulsified.
2. Add low-gluten flour and mix evenly in a zigzag shape (it will condense and dry here, which is normal).
3. Add the egg yolk and stir evenly in a zigzag shape.
4. Preheat the oven at 150℃ and add lemon juice to the egg white.
5. Add 1/3 sugar for the first time after sending it to the fisheye bubble.
6. Add 1/3 sugar for the second time until the liquid turns white.
7. Add 1/3 sugar for the third time until lines appear.
8. Continue to send until the egg beater is lifted and a small hook appears.
9. Add 1/3 egg for self-frost, and mix evenly in the shape of J.
10, pour into the remaining protein cream, and continue to mix evenly in the shape of J.
1 1, take 15g cake paste, add 1g cocoa powder, stir well, and put it into a paper bag.
12, the rest of the cake paste is poured into the baking tray from a height, and it is horizontally moved on the desktop, and a big bubble is shaken by two light shocks.
13, cocoa cake paste quickly squeezed, crossed back and forth with a toothpick.
14, put in a preheated oven, and fire up and down 150 degrees for 30 minutes.
15. After drying to hand temperature, cover with a layer of oil paper, turn it over and tear off the oil cloth, and roll it up with the help of a flour stick.