main ingredients:

low-gluten flour 52g

fine sugar 4g

milk 52g

4 eggs

corn oil 4g

auxiliary materials:

whipped cream 2g

fine sugar 2g

Oreo biscuits 2g

1. Mix for about one or two minutes

3. Add the egg yolk twice, and after each addition, add the next one

4. Add the sugar into the egg white for three times, and beat it with electric egg beater until it is wet and frothy

6. Take one third of the beaten egg white into the egg yolk paste. Turn and mix evenly from the bottom up

7. Pour it back into the remaining meringue

8. Mix the cake paste in the same way

9. Pour it into a 28*28cm square baking pan (spread a piece of oil paper in the baking pan to facilitate demoulding), scrape the surface of the cake paste with a scraper, and shake out big bubbles on the table. Put it in a 17-degree preheated baking pan. The temperature is for reference only)

11. After baking, take out the cake, air it for 2-3 minutes, then pour it upside down on another clean oiled paper, tear off the oiled paper at the bottom, roll it up and set it, and then spread it out. Beat the whipped cream with sugar and ice water, pour in the Oreo biscuits and mix well

12. Spread the Oreo whipped cream on the cake

13. Roll it up, cut it into several equal parts, face up, squeeze in the whipped cream, and decorate with a piece of Oreo biscuits and mint leaves.