配方：
鸡蛋 4个(每个约60克)
可可粉 10克
玉米油 40克
牛奶 50克
低筋面粉 45克
细砂糖50克
柠檬汁或者白醋少许
夹心奶油：
淡奶油:180克
可可粉:4克
细砂糖:12克
烤盘尺寸：28*28厘米
烤箱预热160度，25分钟（烤箱脾气不同，仅供参考）
Chocolate Swiss roll ingredients
Eggs 4
Cocoa powder 10g
Corn oil 40g
Milk 50g
cake flour 45g
sugar 50g
Lemon juice or a little white vinegar
Sandwich cream:
Cream 180g
Cocoa powder 4g
Sugar 12g
Oven size: 28 * 28 cm
Preheat the oven at 160 degrees for 25 minutes
温馨提示:
1.蛋白提前冷冻可以增加它的稳定性，使其不容易粗糙，并且打发时可以加入少许的柠檬汁或白醋
2.使用油融合可可粉可以很好避免后续面糊消泡的问题，并且混合之后的可可粉完全没有颗粒
具体操作步骤大家可以看看视频
视频中发漏了一个蛋白霜与蛋黄糊翻拌的步骤，所以大家在打好蛋白霜之后，将蛋白霜分两次加入到蛋黄糊中翻拌均匀，再倒入烤盘送进烤箱烘烤！
Kind reminder:
1. Early freezing of protein can increase its stability, making it less prone to roughness, and adding a little lemon juice or white vinegar when whipping
2. Using oil to blend cocoa powder can effectively avoid the problem of subsequent flour defoaming, and the mixed cocoa powder is completely free of particles
You can take a look at the video for specific operation steps
In the video, a step of mixing egg white cream with egg yolk paste was missed, so after making the egg white cream, everyone added the egg white cream twice to the egg yolk paste and stirred evenly, then poured it into a baking tray and sent it to the oven for baking!
17 окт 2023
