Oreo Salty Cream Cake Roll
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1. First prepare to make cocoa cake embryo, to make egg yolk paste, separate the egg yolk and white, put them into a drying container, pour the milk and corn oil into the milk pot at room temperature, heat on medium and small fire, and stir quickly with egg extract until it is milky white This process is emulsification. After the emulsification is completed, turn off the heat, add the cocoa powder while it is hot, stir quickly, remove the milk pan from the heat, sieve and add the low-gluten flour, use an egg to draw the "Z" method and stir evenly. When it is cooled to hand temperature, add the egg yolk and stir well in the same way. If it is too hot, the egg yolk will be cooked and a smooth and delicate egg yolk paste will be obtained. After it is done, it can be poured into other containers for later use, which will help to cool down.
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2. Let's beat the egg whites again. The egg whites must be placed in a dry, water-free and oil-free container, otherwise it will fail to beat. Add lemon juice (you can also use white vinegar) and put it in the freezer for a while, and the meringue will be more stable. After the egg yolk paste is ready, take out the egg whites from the refrigerator. The temperature is just right. Add the fine sugar in 3 times. The first time the sugar is added is when the egg yolk becomes thicker and thicker. As the meringue becomes more and more delicate, gradually add the remaining sugar, and finally beat it. Until the egg beater is lifted, it appears as a small hook.
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3. Take one third of the meringue and add it to the egg yolk paste, and mix roughly, then pour it all back into the remaining meringue, cut and mix with a spatula, and mix well.
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4. A square baking pan with a side length of 28 cm is spread with greased paper in advance, the cake batter is poured into the baking pan from a distance of 20 cm, flattened with a spatula, shaken a few times to produce large bubbles, and the fire is 170 degrees above the oven. Preheat, middle layer, bake for 20 minutes, out of the oven, shake a few times, shake out the heat, immediately pull the edge of the greased paper, drag it to the net frame, tear off the greased paper around, turn it over after 1 minute, tear off the greased paper at the bottom, and get a beautiful Turn over the towel noodles again, and place them on the wire rack to cool. The surface of the towel should be covered with a piece of greased paper to avoid air-drying.
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5. To make the Oreo salty cream filling, the whipped cream must be fully refrigerated and used for at least 24 hours. Add fine sugar and salt and beat until the grain is clear. Pour the crushed Oreo biscuit. Use Just mix it with a spatula. If you don’t use it yet, keep it in the refrigerator. Dry the cake base until hand temperature. Use a saw blade to cut off the sides at a 45-degree bevel. First apply a thin layer of cream, and then apply a thin layer of cream to the place close to the body. One-third of one side piled up into small hills, and then carefully rolled up and tightened.
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6. Roll it up and fix it with adhesive tape and stick it with oil paper, put it in the refrigerator for more than 1 hour, or freeze it for 15 minutes.
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7. After setting the shape, take out the cut pieces, wipe the cream on the knife every time the saw blade cuts, and try to reduce the number of sawing back and forth, then you can cut beautiful cake rolls.
