[問題] 蛋糕捲油水分離
最近想烤蛋糕丙級，所以報了證照班，但每次做巧克力戚風捲切面都很神秘QQ
http://i.imgur.com/RykoHO3.jpg
上課老師是說消泡油水分離，想請問一下還有什麼原因可能造成這種狀況，以下附上食譜和做法謝謝><
可可粉69g 熱水276g 蛋黃173g 細砂糖276g 鹽7g 牛奶98g 沙拉油165g 低粉345g 小蘇打9g 泡打粉6g 蛋白345g 鹽(a)7g 細砂糖(a)228g
做法：可可粉加入熱水和細砂糖攪拌均勻，沙拉油和牛奶一起加熱到滾，加熱可可糊，低粉和小蘇打、泡打粉加入可可糊（已過篩），攪拌到沒粉粒再加入蛋黃拌均勻，蛋白大發分三次加入鹽a和細砂糖a打到小尖嘴，蛋白分兩次加到可可糊，入模，190/190 25分鐘
希望各位能幫我解惑啊啊啊感謝Q__Q
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