Oreo Cream Rolls

Prepare ingredients

120g low-gluten flour, 120g milk, 2 eggs, 30g sugar, 200 butter Gram

Production process

1. Separate the egg yolk and egg white, mix the egg yolk and milk evenly, sift in low-gluten flour and mix in a z-shape until evenly mixed.

2. Add fine sugar to the egg whites in three batches and beat until stiff peaks form into small curved hooks.

3. Put one-third of the egg white into the egg yolk paste and mix evenly. Pour back into the egg white and mix evenly using the mixing technique.

4. Preheat the pot with electricity, adjust the heat to low, scoop a spoonful of batter into the pot, turn it over when small bubbles appear on the surface and fry for one minute.

5. Put the finished cake into a fresh-keeping bag to prevent moisture loss and dryness, then beat the cream. Add 200 grams of cream and 20 grams of sugar. When it is thick, add chopped Oreos and beat until thick. Texture is enough, put it into a piping bag, pipe Oreo buttercream on the cake, and decorate it with Oreo cookies.