Oreo Cream Cake Roll Recipe

0 RatingRate
0 Comments

180 degree preheating. Separate the egg white and egg yolk. Put the protein in the refrigerator and freeze.Weigh the milk and corn oil and mix well

Oreo Cream Cake Roll Recipe
Prep:
Cook:
Total:
Level: Easy
Yield: 4 servings

Ingredients

Egg yolk paste
yolk 5
Milk 65 g
Corn oil 50 g
Low gluten powder 55 g
Cocoa powder 15 g
Protein cream
Protein 5
berry sugar 70 g
lemon juice 5 g
Stuffing
unsalted butter 250 g
Sugar 15 g
Sea salt 1 g
Oreo 40 g

Instructions

  • 180 degree preheating. Separate the egg white and egg yolk. Put the protein in the refrigerator and freeze.

    Oreo salty cream cocoa roll
  • Weigh the milk and corn oil and mix well.

    Oreo salty cream cocoa roll
  • Sift in low gluten flour and cocoa powder,

    Oreo salty cream cocoa roll
  • Mix well in a zigzag shape with a manual egg beater.

    Oreo salty cream cocoa roll
  • Add egg yolk.

    Oreo salty cream cocoa roll
  • Stir well, and the egg yolk paste is fine and shiny.

    Oreo salty cream cocoa roll
  • At this time, the protein has been frozen to the state of ice residue on the edge,

    Oreo salty cream cocoa roll
  • Take it out of the refrigerator, add lemon juice, beat the protein until there are thick bubbles, add fine granulated sugar at one time, and beat it until it can pull out a viscous corner.

    Oreo salty cream cocoa roll
  • Mix 1 / 3 protein cream with egg yolk paste.

    Oreo salty cream cocoa roll
  • Stir well and pour back the bowl of protein cream,

    Oreo salty cream cocoa roll
  • Continue to mix evenly from bottom to top.

    Oreo salty cream cocoa roll
  • Pour the cake paste into the baking pan covered with high-temperature tarpaulin.

    Oreo salty cream cocoa roll
  • Gently shake the baking pan to break bubbles, and smooth the surface with a scraper.

    Oreo salty cream cocoa roll
  • Put it into the C76 oven that has been preheated in advance, the middle and lower layers (second to last), and the upper and lower tubes are 160 degrees for about 26 minutes.

    Oreo salty cream cocoa roll
  • Take out the furnace vibration mold (fall flat to the desktop at a height of 20cm), demould with the tarpaulin, and buckle the cake body on an oil paper to cool.

    Oreo salty cream cocoa roll
  • Remove the tarpaulin when the residual temperature is a little, and continue to cover it to prevent drying.

    Oreo salty cream cocoa roll
  • Weigh the light cream, add sugar and sea salt, whisk to a textured state, and add Oreo crushed.

    Oreo salty cream cocoa roll
  • Continue to stir evenly.

    Oreo salty cream cocoa roll
  • Remove the edges and corners of the inclined piece at the end, and evenly spread the cream on the towel surface of the cake body.

    Oreo salty cream cocoa roll
  • The rolling pin lifts the oil paper at the starting position and rolls it up. Press the rolling pin with your right hand, pull up the end of the oil paper with your left hand and tighten it slightly, so that the roll is more beautiful and will not be loose.

    Oreo salty cream cocoa roll
  • Put it into the refrigerator and freeze for 20 minutes to shape, and then take out the cut pieces.

    Oreo salty cream cocoa roll

Tips

strictly control the protein mixing state and cake paste state, do not beat the protein too hard, and pay attention to the mixing method.

eggs must be fresh.

it is also very important to adjust the baking temperature and time according to your own oven ~ whether you want to make formal rolls or towel rolls, the baking temperature needs to be flexibly controlled according to the actual situation.

Nutrition Facts

Per Serving ( 109 g ) :
calories413 calories
carbohydrate47 g
cholesterol87 mg
fat23 g
fiber1.1 g
protein4.9 g
saturatedFat11 g
sodium213 mg
sugar36 g
transFat0.3 g

Comments

No comment yet.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating