This cake is my favorite, it tastes soft and delicate, try it.

WHAT YOU NEED

Ingredients

85 grams of milk
10 grams of cocoa powder (or tea powder)
50 grams of corn oil
50 grams of low-fat flour
15 grams of cornstarch
Egg whites 6
Proteins 6
85 grams of fine sugar
50 ml of cream
10 grams of sugar

How TO MADE Chocolate cake rolls

Steps 1 to 4

1. All the ingredients

2. In the pot, add milk and cocoa powder, cook on a low flame, stir constantly with a manual egg beater, be sure to stir until there are no particles, before starting to bubble, turn off the fire, take the pot off.

3. This is the state of being away from the fire after a small bubble.

4. Add corn oil, stir quickly, you'll start to get separated, it's okay, keep stirring, stop stirring until there's no oil on the surface.

Steps 5 to 8

5. Stir until there's no oil on the surface.

6. Add cornstarch and low starch flour to the pot, and continue stirring.

7. Stir until there is no powder like this, you will see uneven particles, normal ha!

8. Add the butter and stir.

Steps 9 to 12

9. After adding the egg yolk, you will see the delicacy of the dough, this state can be done.

10. Put the cocoa paste aside, and now start to release the protein, and when the protein hits the big bubble, start adding the first sugar.

11. The protein is a little delicate, but the second sugar is added as it flows (the protein is checked at any time, don't be in a hurry!)

12. Add the last sugar, hit the long little hook, don't keep sending it, this time it's moist foaming, this degree of making cake rolls won't let the cake roll open, don't send it over, check it anytime

Steps 13 to 16

13. Add the good protein to the cocoa paste, add only a spoon for the first time (you can pick a knife with a razor), use the stirring method, mainly, do not draw circles, otherwise the protein will melt!

14. Notice that the stirring is from the middle of the knife, turn to the left, then turn the bowl, repeat the movement

15. After seeing that there is no protein, add the cocoa paste to the protein bowl and continue stirring.

16. Don't be in a hurry, move fast and steady, don't draw circles!

Steps 17 to 20

17. Look at the stirring process again, the knife in the middle!

18. This is how the dough is mixed, so you can't see the protein.

19. Preheat the oven at 150 degrees.

20. The pan is coated with oil paper, and the dough is put into the pan.

Steps 21 to 24

21. 150 degrees, on and off for 20 minutes.

22. After baking, put the grill on top of the cake and prepare to turn it over.

23. Turn around, take out the oil paper while the cake is still hot, and let it cool a little bit (not completely cooled, oh, completely cooled doesn't roll well).

24. When it cools down a bit, cover it with a sheet of oil paper and flip it over.

Steps 25 to 28

25. Add the cream, beat the cream, then add the sugar powder, add the powder two or three times, taste it yourself, avoid too much or not enough sweetness.

26. The cream is ready to touch the cake.

27. Put cream on the cake.

28. Roll one end of the paper with a rolling stick, roll the rolling stick, lift it up forcefully and then press it down immediately, wrap it tightly until the end, wrap it in oil paper, put it in the refrigerator and refrigerate for 30 minutes

29. This is the final product, you can take the slices out of the fridge.

Handy cooking tips

　　Don't be too hard on yourself, don't be too hard on yourself!