Oreo salty cream cocoa cake roll
Egg yolk paste: 5 egg yolks, 50g corn oil, 65g pure milk, 55g low-gluten flour and cocoa powder 15g.
Cream: 5 egg whites, 70 grams of sugar, 5 drops of lemon juice.
Oreo cream stuffing: 250g of whipped cream, 5g of fine sugar 1 5g, 10g of sea salt1g, and 40g of Oreo crumbs.
Production method:
1. Prepare the ingredients used and weigh them separately. Each egg with shell weighs about 53 grams, and four large eggs can be used.
2. First, separate the egg protein from the yolk, and put the protein into a container without water or oil.
3. Making egg yolk paste: pour milk and corn oil into a container and stir evenly with a manual eggbeater until it is completely emulsified. The emulsified mixture thickens, and no oil flakes can be seen.
4. Mix the low-gluten flour and cocoa powder, sieve into the liquid, and stir evenly with a manual eggbeater.
5. Pour the separated egg yolk into the batter and mix well with a manual eggbeater.
6. Finally, lift the mixed cocoa batter delicately and beat the egg head, so that it drips more smoothly.
7. Making protein cream: waterless and oil-free chef bucket, adding protein, installing chef bucket, and starting medium-speed transportation. The oven preheats the upper and lower tubes at 145 degrees.
8. In the process of sending, add lemon juice, add fine sugar for three times, and stir the egg white until there is a big hook on the egg head.
9. shovel one-third of the protein cream into the cocoa batter with a scraper and stir well.
10, pour all of them into the egg white cream and stir evenly with a spatula to form a smooth and delicate cake paste.
1 1、28? 28 baking pan, spread a layer of oil paper or oil cloth, pour in the cake paste, smooth the surface with a scraper, and gently shake the baking pan to shake out the big bubbles in the cake paste.
12. Pour the baking tray into the middle layer of the oven, bake at 145 degrees for 32 minutes, and take it out.
13. Put the baking tray on the cooling rack after taking out the oven and let the surface dissipate heat 1 min. Cover with a layer of oil paper, then demould and cool.
14. Pour the whipped cream into a waterless container, add the fine sugar and sea salt, and beat with electric egg beater at low speed.
15. Beat until the cream has obvious lines, pour in Oreo blocks and continue beating until the lines are stiff.
16, put Oreo stuffing on the cake roll and lay it flat.
17, put it under the oiled paper with a rolling pin, roll it up from one end, roll it into a barrel-shaped cake roll, and put it in the refrigerator for 30 minutes to set. After shaping, take it out of the refrigerator and cut it into small pieces with a serrated knife, and you can eat it.
18, 1 time cannot be eaten completely, so it should be packed in a fresh-keeping box, sealed and refrigerated, and eaten as soon as possible.