巧克力蛋糕卷 / 瑞士卷 Chocolate Swiss roll

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!