1

Raw materials, flour and corn starch are mixed and sieved.

2

Separate egg whites from egg yolks, and add10g rock sugar powder to the egg yolks.

three

Beat the egg white into an oil-free and water-free container, add 20 grams of rock sugar powder and a few drops of lemon juice.

four

Beat the chocolate hazelnut sauce to a paste.

five

Draw an apple pattern on the baking paper, and then put it in the refrigerator to freeze slightly hard.

six

Beat the egg white until it foams hard (until you can basically insert chopsticks stably)

seven

Beat the egg yolk until it turns white, then add peanut oil and beat well.

eight

Add the mixed flour and milk into the yolk paste and mix well.

nine

Add the beaten egg whites into the yolk paste in several times. Do not stir in circles. Cross and mix evenly.

10

Take out the baking paper with the apple pattern, put a piece of tin foil under it, put it in the baking tray, pour the egg paste into the baking paper to scrape it flat, knock it a few times to remove the big bubbles, and bake it in the oven for 8 minutes (my oven is a mini oven, which can't adjust the temperature, so the time can be controlled according to the power of each oven, so pay attention to observation).

1 1

After baking, tear off the baking paper and roll it into an egg roll. The delicious and beautiful cake roll is out of the oven.