#trust of Beauty#oreo Cream Cake Roll

#trust of Beauty#oreo Cream Cake Roll

1. The yolk and egg white are separated and put into oil-free and water-free containers.

2. Mix pure milk and corn oil, add egg yolk, and stir evenly with egg soot.

3. Sift in low powder and beat with egg whipping until there is no dry powder.

4. Add a few drops of lemon juice to the egg whites and add 45 grams of caster sugar.

5. Electric whisk at low speed until wet foaming.

6. Take one-third of the meringue into the egg yolk paste and stir evenly.

7. Pour the mixed cake batter into the remaining meringue and stir evenly.

8. Pour the mixed cake batter into a non-stick baking pan (Hono 28*28 golden non-stick baking pan), shake it lightly a few times, then shake it hard to produce large bubbles.

9. Put it into the middle layer of the preheated oven and heat it up and down at 150 degrees for 35 minutes.

10. After baking, put on heat-insulating gloves and take out the baking pan, buckle it upside down on the grill, release the mold on the grease paper after cooling, and cut off one end of the cake body slightly.

11. Add 12 grams of icing sugar to the whipped cream, beat at low speed to 8 to distribute, pour in an appropriate amount of Oreo cookie crumbs and beat evenly.

12. Spread the cake body and whipped cream.

13. Roll up the cake with the help of a rolling pin, wrap it in greased paper, and put it in the refrigerator to set for more than 30 minutes.

14. Take out the cut pieces and eat.

15. So tempting!

16. Finished picture.

Tips:

Please adjust the temperature according to the temperament of your own oven; the whipped cream should be hardened as much as possible, and it is better to roll; each egg with shell is about 58 grams; ordinary baking pans should be lined with grease paper.