Oreo towel roll

Material preparation:

55g of low-gluten flour, 2g of powdered sugar, 5g of cocoa powder, 12g of butter, 14g of milk, 1 egg, 15g of whipped cream, 15g of white sugar and 4g of Oreo crumbs.

Production process

1. Add eggs and melted butter to milk, stir well, and sift in low-gluten flour, cocoa powder and powdered sugar. Stir into paste and sieve once until there are no particles, and the Melaleuca batter is finished.

2. Don't fire the non-stick pan. Scoop a spoonful of batter and shake the pan evenly, so that the batter will spread all over the pan. Heat it on low heat, and the crust will be cooked when it starts to bubble. Let it cool for later use. This recipe can make five crust.

3. Beat the whipped cream with sugar, add half of Oreo, and refrigerate for later use.

4. Stack the four cakes as shown in the figure, spread Oreo cream, sprinkle Oreo crumbs, fold the four sides, roll them into a cylinder, and refrigerate for 2 hours.