Oreo cream cake roll
This cake roll contains a layer of cream with Oreo biscuits. The cake is fluffy and the cream melts in the mouth. Oreo biscuits are crisp and delicious. You can eat three kinds of tastes with one bite.Please adjust the temperature according to the spleen of your oven; The light cream should be hard and curly; Eggs with shells each about 58 grams; Please add oil paper to the ordinary baking tray.
Step 1 . Egg yolk and protein are separated and put into oil-free and water-free containers respectively.
Step 2 . Mix pure milk and corn oil, add egg yolk, and stir well with egg extract.
Step 3 . Sift in the low powder and beat it with egg pump until there is no dry powder.
Step 4 . Drop a few drops of lemon juice into the egg white and add 45 grams of fine granulated sugar.
Step 5 . The electric egg beater whisks it at low speed until it foams wet.
Step 6 . Take one-third of the protein cream into the egg yolk paste and stir it evenly.
Step 7 . Pour the mixed cake paste into the remaining protein cream and stir well.
Step 8 . Pour the mixed cake paste into the non stick baking pan (wono 28*28 golden non stick baking pan), gently shake it for a few times, and then shake it hard for a few times to shake out big bubbles.
Step 9 . Send it to the middle layer of the preheated oven, and heat it up and down 150 degrees for 35 minutes.
Step 10 . After baking, wear insulated gloves to take out the baking pan, buckle it upside down on the grill, demould it on the oil paper after cooling, and cut a little off one end of the cake body obliquely.
Step 11 . Add 12 grams of powdered sugar to the light cream, beat at low speed until 8, pour in an appropriate amount of Oreo biscuits, and stir well.
Step 12 . Spread the cake with whipped cream.
Step 13 . Roll up the cake with the help of a rolling pin, wrap it with oil paper, and put it into the refrigerator to refrigerate for more than 30 minutes.
Step 14 . Take out and cut into pieces and serve.
Step 15 . How tempting!
Step 16 . Finished product drawing.
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