foodstuff

Egg yolk paste: low-gluten flour 45g? Cocoa powder 15g

Milk 65g? Corn oil 40g

4 egg yolks (the weight of eggs is about 65g).

Cream: 4 egg whites. ? Fine sugar 60g

Lemon juice right amount

Oreo salted cream: whipped cream 220g fine sugar 12g.

Oreo broken 30g? Salt 1g

method of work

1, corn oil is heated to about 70 degrees (about 15 seconds on low fire)+cocoa powder, and stirred evenly.

2. Add milk, stir well, sift in low-gluten flour, stir well in zigzag, add egg yolk and stir well in zigzag.

3. Beat the egg whites with lemon juice, add the fine sugar in three times, and beat at medium and high speed until there is a big hook.

4. Add 1/3 protein cream into cocoa yolk paste, cut and mix it evenly, then pour it back into the remaining protein cream, cut and mix it evenly, then pour it into the baking tray from a height, scrape it gently with a scraper, shake it twice lightly, and shake out big bubbles.

5. Bake in a preheated oven at 150℃ for 30 minutes.

6. Take out the baking tray, shake it a few times, put it on the drying rack with the tarpaulin, tear off the tarpaulin around it to cool, cover the surface with tarpaulin to prevent air drying, and when it is still warm, take off the tarpaulin and turn it over (my roll is turned upside down and buttered).

7. Beat the light cream+fine sugar+salt until stiff, add Oreo crumbs, stir evenly, spread it on the surface of the cake, close to itself 1/3, and Bo Tu the rest, roll it up with a rolling pin, wrap the oiled paper and put it in the refrigerator 1-2 hours to set it.