Separate the egg whites from the yolk first and prepare the yolk first.

Then add 50 sugar and 30 milk.

And mix it well.

Strain the cacao powder and flour into the yolk.

Then mix until the raw powder is gone, add 40 cooking oil and 30 milk and mix.

This time, whisk until foamy, without adding any egg whites.

And when the bubbles come up, divide the sugar 40 in two and whip it until the horns stand up a little bit to make meringue.

Scoop the meringue into the cocoa dough and mix.

Then, add all the remaining meringue and mix gently so that the bubbles do not burst.

Place the well-mixed dough on an open pan and spread evenly.

And bake it at 170-180 degrees for 10 minutes, but there is a difference in oven temperature, so please check and bake it.

Make sure to cool the cooked sheet properly in a cooling net.

6 Heat the milk and prepare the canoe.

Whipped cream with 40 sugar and whipped.
Be careful not to be too hard at this time.

Then, add cream cheese and whip it tightly.

Then, add half of the canoe milk and mix well.
Leave the other half alone.

First apply cream cheese cream to a well-cooled roll sheet and top with coffee cream.

Then roll it up and wrap it, and then harden it in the refrigerator for more than an hour.

Now I'm going to make ganache, so put the whipped cream down when it boils.

Melt the cover chocolate in a medium hot water and mix it with butter and starch syrup.

Then, divide the heated whipped cream into it twice and mix the chocolate until glossy.

Remove the roll cake from the refrigerator, cut off the ends, apply ganache, attach it to the main body, and harden it completely.
And if the glue doesn't come off, apply the ganache all over, but apply it as if you're applying it all over and over again.

And before it hardens completely, you draw it with a fork to form a wood grain.
And harden the ganache completely.

Lastly, if you apply sugar powder, you can express the snow-falling log.

and finish decorating.