Oreo Cream Cake Roll Recipe

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.

Sift in low gluten flour and cocoa powder,

Mix well in a zigzag shape with a manual egg beater.

Add egg yolk.

Stir well, and the egg yolk paste is fine and shiny.

At this time, the protein has been frozen to the state of ice residue on the edge,

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.

Mix 1 / 3 protein cream with egg yolk paste.

Stir well and pour back the bowl of protein cream,

Continue to mix evenly from bottom to top.

Pour the cake paste into the baking pan covered with high-temperature tarpaulin.

Gently shake the baking pan to break bubbles, and smooth the surface with a scraper.

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.

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.

Remove the tarpaulin when the residual temperature is a little, and continue to cover it to prevent drying.

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

Continue to stir evenly.

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.

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.

Put it into the refrigerator and freeze for 20 minutes to shape, and then take out the cut pieces.