Dream Dragon Crispy Cake Roll

Prepare the corn oil.

Add cocoa powder.

Stir until the cocoa powder dissolves.

Add pure milk and stir well until fully emulsified.

Add the sifted flour.

Stir.

Mix until there is no dry powder.

Add 5 egg yolks.

Stir in a Z-shaped motion until the batter is smooth.

A protein.

Gram fine granulated sugar.

Add the sugar to the egg whites in three installments. When there are fish-eye bubbles, add the second portion of sugar.

Add the third portion of sugar.

Whip until the egg whites form stiff peaks.

Take 1/3 of the meringue and add it to the egg yolk batter, folding until well combined.

Fold the mixed batter, then pour it all back into the remaining meringue.

Continue to mix and fold until even, and the cake batter is ready.

Pour into the baking pan, shake the cake batter to level it, and then give it a light tap twice.

Place it in the preheated oven on the middle rack, at 155 degrees, and bake for 20 minutes. The temperature and time can be adjusted according to the characteristics of your own oven.

Alright, turn it upside down and let it cool.

Whip the cold cream with 20 grams of fine sugar until it forms patterns.

Add 30 grams of chocolate chips and stir well.

Add 30 grams of crushed cookies and mix well.

Chocolate cookie cream is fine.

Spread cream on the cake, and apply a bit more at one-third of the cake.

Use a rolling pin to roll up the cake, then place it in the refrigerator to chill for half an hour to set.

The chilled cake is cut into an average of 6 equal pieces.

Add 25g of coconut oil to dark chocolate and melt it over a water bath.

Melted chocolate.

Add 30 grams of chopped nuts and mix well.

The cake roll is drizzled with chocolate.

Crispy chocolate.

Squeeze on the cream.

Place the cookies and decorate with strawberries and blueberries.

The taste is even better after refrigeration.

Finished product image.

Multiple flavors, awesome!