This cake roll, mixed with cocoa fragrance, tastes, needless to say, sweet and soft and tasty, especially the moment it comes out of the oven, the whole room is filled with fragrance!

WHAT YOU NEED

Ingredients

Four eggs.
80 grams of low-fat flour
65 grams of milk
50 grams of sesame oil
5 grams of cocoa powder
1 gram of salt
50 grams of refined sugar (protein)
10 grams of refined sugar (egg butter)

How TO MADE Milk-flavored cake rolls

Steps 1 to 4

1. Prepare all the ingredients.

2. Protein and egg yolk are poured into the egg-making bowl (Figure 2) and the egg-making bowl must be water-free and oil-free.

3. The pot with the protein is a little bigger.

4. Add 1 gram of salt to the egg yolk, and the salt will make the sugar taste less sweet.

Steps 5 to 8

5. Add 10 grams of refined sugar.

6. Stir evenly with a hand-held scrambler.

7. Add 50 grams of olive oil three times, stirring evenly with a manual egg beater each time.

8. Pour 65 grams of pure milk into the egg yolk bowl and stir evenly until the oil and water merge.

Steps 9 to 12

9. Sieve 80 grams of low powder into the egg yolk bowl.

10. Add another bowl, scoop out 3 tablespoons of cream, and add the sifted cocoa powder.

11. 7: The protein is boiled in an egg beater until it is coarse, and 1/3 of the sugar is added.

12. 8: Beat to a fine foam and add 1/3 sugar.

Steps 13 to 16

13. Continue stirring until the protein is thicker, the surface is patterned, and when the protein tip on the egg beater drops, add the remaining fine sugar.

14. Continuing to stir, the protein spike on the egg-breaker grows and does not stand upright, indicating that it has reached the level of moist foaming, that is, the level of nine distribution.

15. It's enough to make a cake roll, and the protein reaches this level.

16. Use a spoon to drip the cocoa butter paste onto the oil paper, and any irregular patterns will come out.

Steps 17 to 20

17. Put in a preheated oven at 180°C, bake for one minute, shaping.

18. Take one-third of the protein in the raw egg yolk and mix evenly with a rubber scraper.

19. Be careful to stir from the bottom up, as in stir-frying, do not stir in circles, so that the protein does not dissolve.

20. It can also be used by chopping.

21. The mixed dough is poured into a protein bowl, stirred and chopped in the same way until the protein is completely mixed with the egg yolk dough, and the mixed dough is a thick, uniform light yellow.

22. Pour the sliced raw cake paste into the baked cocoa cake paste.

23. Hold the grill in both hands, lightly knock a few times, shake the air bubble.

24. Put the lower layer in a preheated oven, bake at 180 degrees for 21 minutes.

25. Remove the pan from the oven.

26. With both hands holding the oil paper on both sides, take the cake out of the baking tray and put it on the cold net, carefully peel off the oil paper around it, lay a sheet of oil paper on another cold net, fasten the cake upside down on the new oil paper, and uncover the original oil paper.

27. Now the yellow side of the cake is baked upwards, and the jam is evenly applied to the surface of the cake.

28. Roll the cake, roll it and put it in the refrigerator for 30 minutes.

29. Take it out, cut it and eat it.

30.

Handy cooking tips

　　1: The surface of a well-baked cake is light golden brown.If you tap your finger lightly and leave a dent on the surface of the cake, it indicates that the cake is not baked.If the surface of the cake is broken by tapping it with your finger, it indicates that it is baked large and will break when rolled.Only a gentle tap of the finger, left on the surface of the cake, can quickly bounce back and restore the original shape, indicating that it was baked properly.2: Adjust your oven according to the temperature of your home.