If you have a sweet cake roll, try adding some salt! So my girlfriend became my little mouse, and the first salty cream roll I made was given to her. I didn't expect to receive her message the next morning: "Oreo salty cream is very good, not sweet, layered, delicious!" "Go to the kitchen and write a recipe! After I lose weight successfully You can do it!" Well, for this countless times to lose weight, but always can not quit the chocolate temptation honey, I will write one! I am looking forward to her (jian) dynasty (fei) one (cheng) day (gong) with my prescription to do oh ... (refer to the Wizard of Oz wu and Qu Yujun's prescription, slightly modified, thank you!)
I used to preheat the oven before preparing the material, up and down 160 degrees. Because the production often forgets to warm up in the middle of the process, this is the most insured way to forget the sex.
Oil the paper for the 28*28 baking tray.
After the low powder is mixed with the cocoa powder, it is sieved three times for use.
Separate the egg whites and egg yolks. The pots filled with egg whites must be water-free and oil-free.
Salad oil and milk have been added to the egg yolk.
Stir evenly with a manual egg beater.
The sieved flour is added to the egg yolk solution.
Stir into a smooth cocoa batter and check that there are no flour pieces in the batter. Then put it aside. (At this time, you can add the right amount of rum to taste)
Next is the protein. You can add a few drops of lemon juice to the egg white before you hit it.
Fine sugar is added in three portions. The first time the sugar is added when the protein appears in the fish eye.
Add a second sugar when the protein appears clearer.
Add a third sugar when the protein grain is clearer.
Make the protein of the cake roll and hit the wet foam (the protein can pull out the big corner of the bend, as shown).
Rub a piece of meringue into the cocoa batter and use a mix of techniques (like cooking, don't stir in a circle).
Pour all the egg yolk paste into the meringue basin and continue to mix well.
Pour the cocoa batter into the baking tray.
Gently shake twice to shake out the bubbles in the batter.
Into the oven, fire up and down 160 degrees, 18 minutes. (I am making a roll of towel. If you want to wear leather, get it on fire 180, get off fire 150, bake for 25 minutes, but honestly I rarely bake the unbreakable skin)
When baking rolls, you can use the food processor to break the Oreo biscuits. A more trouble-free method is to put it into a fresh-keeping bag and crush it into a powder with a rolling pin.
The roll is out! The surrounding oil paper is torn open to dissipate heat.
First heat up for a few minutes, wait for the cake embryo temperature is not so high, then find a clean oil paper, spread on the front of the coil, quickly turn over, and then peel off the layer of oil paper, there will be a beautiful towel surface! (I feel that the success rate of the towel surface is higher)
After the temperature of the coil has dropped, it is not hot to touch it with your hand, and you can start to send whipping cream. Add the powdered sugar and salt to the whipped cream before you hit.
Light cream hits six or seventy percent, that is, there is a faint texture (pictured). At this time, join the Oreo cracker and continue to fight.
The whipping cream should not be too hard, as the hardness in the picture is almost the same. If it is too hard, the finished product of the coil is not so good.
Before wiping the cream, you need to prepare a longer piece of oil paper, spread it on the towel surface, and then reverse the cake roll again, the cream cream needs to be wiped on this side. When smearing the cream, pay attention to the side close to you. Use the cream to arch out a small 'hill' so that the curl will look good. (The text is difficult to explain, or it is recommended that you search the video of the kitchen big coffee, you can understand it at a glance)
volume! (100 words are omitted here, because I don't understand the description, it is recommended to watch the video of the big coffee)
The volume is good like this.
Pinch the oil paper at both ends, just like a candy.
Put it in the refrigerator for more than three hours.
Cut off the two ends of the cake roll and let's eat!