2. Add 50g sugar to the egg white at a time and send it to the small hook state.
3. Add the yolk paste to one third of the egg white paste, stir well, add it to the rest of the egg white paste, and continue to stir well.
4. Pour the mixed batter into a square baking pan covered with high-temperature tarpaulin, smooth it, shake it gently, and bake it in an oven preheated to 170℃ for about 15 minutes. After baking, take it out, take out the tarpaulin and put it on the grill to cool for later use. After 2-3 minutes, cover with new oil paper, turn it over and tear off the high-temperature oil cloth, and then cover with water.
5. Pour 30g whipped cream into a boiling pot, add dark chocolate, heat and stir with low fire until completely mixed, and turn off the fire to cool the chocolate whipped cream.
6. Add 15g fine sugar to 250g light cream, and send it to a state where lines appear but still flow; Add cold chocolate cream and continue stirring until it thickens and sets.
7. Put the flat side of the cake down and cut a knife diagonally on both sides of the cake with a serrated knife. The oblique incision is upward, which can make the rolled-up convergent part flatter.
8. Spread the whipped chocolate cream evenly on the cake, and the cream on both sides must be full, so that both sides can be rolled up to look good.
9. Roll up the cake from the diagonally cut side and use a rolling pin to help tighten it. After rolling, you can cut off the extra places on both sides and trim the shape, and then put them in the refrigerator 15 minutes.
10. Put150g of dark chocolate containing 54.5% cocoa butter and 50g of coconut oil in an egg beater, heat and stir in water until it is completely melted.
1 1. Add chopped hazelnuts and stir well. Place the spray noodles at about 25℃-40℃, and then pour in the spray noodles.
12. Place the shaped cake roll on the rack, evenly pour the spray surface, and then put it in the refrigerator until the outer layer is solidified.