Deer Cake Roll

1. Prepare the materials used.

Mix corn oil and milk until emulsified.

3. Sift in wheat flour for Jinlongyu Zhen pastry.

4. Sift in cocoa powder and use a manual mixer to draw a "Z" shape and stir evenly.

5. Add egg yolk and draw a "Z" shape to stir evenly.

This is the state of egg yolk paste.

7. Add a few drops of white vinegar to the egg whites, then add granulated sugar in three portions and beat until it forms a small hook.

8. Add one-third of the egg white paste to the egg yolk paste and stir evenly.

9. Mix with the remaining two-thirds of the protein paste and stir evenly.

10. Pour the cake batter into the Yangchen 12 inch baking tray (lined with oil paper for easy removal), shake it a few times to release the atmospheric bubbles.

Preheat the oven at 180 degrees Celsius for 10 minutes before placing it in. The actual temperature inside the oven is 165 degrees Celsius and bake for about 22 minutes.

When baking cakes, make accessories for reindeer. Heat and melt the chocolate, squeeze out the eyes and antlers, and put them in the refrigerator for later use.

13. After baking the cake, take it out of the oven and demold it. If there is no filling such as cream in the middle, you can roll it up directly. If there is cream in the middle, wait for the cake roll to cool down before applying the cream. Cover with a damp cloth to prevent drying during the cooling process.

14. Wrap it in oil paper and shape it for about half an hour.

15. Cut the cake roll into four equal pieces and decorate it with chocolate and cream.