Many contemporary people like to eat some desserts to improve their mentality when they are upset or stressed. The main reason is that its sweet and zesty taste is satisfying, and many people will be very happy after eating desserts.

Chocolate cake rolls are one such dessert.To make chocolate cake rolls, follow these steps. The main materials are flour, eggs, cream, milk, etc., and the auxiliary materials are sugar, white vinegar, etc. First, break up the eggs, add sugar and stir, pour in low-gluten flour, cocoa powder and stir, add milk, pour into a plate and stir well. Second, put it in the oven and bake at 180 degrees for 12 minutes, cut open, brush with sugar water, spread with cream, and refrigerate for 30 minutes. Third, add water, cream, milk chocolate, cocoa powder, sugar, gelatin powder to the pot, stir, and pour it on the bread.

In addition to chocolate cake rolls, many people also like chocolate chiffon cakes. The main ingredients of chocolate chiffon cake are low-gluten flour, bittersweet chocolate, egg white, sugar, baking powder, egg yolk, etc. The taste is sweet.

To make a chocolate chiffon cake, the main ingredients are 40g of low flour, 40g of milk, 15g of cocoa powder, 55g of sugar, 40g of vegetable oil, and 3 eggs. The accessories are 10g of corn flour and an appropriate amount of white vinegar.

First, sieve the flour, mix the sugar and millet well. Second, microwave the vegetable oil for 1 minute, pour in the cocoa powder and stir well. Third, separate the egg yolk and white. Add a few drops of white vinegar to the egg whites, beat with a whisk until thick foam, add sugar in three batches, and beat until the tip of the beater has straight small sharp corners. Put in the refrigerator to chill. Fourth, use a whisk to mix the egg yolks and milk evenly, add cocoa butter, and mix well with the whisk at the lowest level. Add the sifted flour and mix well. Preheat oven to 145 degrees. Fifth, use a rubber scraper to pick one-third of the meringue and add it to the egg yolk paste, stir evenly, then add one-third of the meringue to the egg yolk paste, stir evenly, pour all the egg yolk paste into the meringue, and stir evenly to form a fine texture. Cake batter. Sixth, pour the cake batter into the mold, and gently drop it twice to shake out the air bubbles in the cake batter. Finally, put the cake batter in the preheated oven, bake at 145 degrees for 25 minutes, turn 160 minutes and bake for 5 minutes, cover with tin foil, turn 140 minutes and continue to bake for 40 minutes. Just drop the mold.