Exclusive Oreo Cake Roll

Add 4 egg yolks to 50 grams of corn oil and 100 grams of milk, and mix evenly.

Add 100 grams of low-gluten flour.

Then stir until the batter is free of lumps.

Crack the egg whites into a bowl without oil or water, and you can also add a few drops of vinegar or lemon juice.

Next, let's whip the egg whites. First, use an electric mixer at medium-low speed to beat the egg whites. Gradually add fine granulated sugar or caster sugar in three portions: Step 1: Beat until large bubbles appear and the mixture becomes whiter and finer. Step 2: Beat until it is delicate with slight streaks; when you lift the whisk, the egg white mixture forms a large hook shape, at which point the whipping is complete. Key point: Do not beat at high speed. Although it saves time, the egg white mixture will be coarse and unstable, prone to collapsing like water. When mixed with the cake batter, it can easily deflate, resulting in a coarse cake texture. At this point, preheat my Galanz oven to 180 degrees.

Take one-third of the meringue and add it to the egg yolk batter. Use a whisk to fold it from the bottom up until evenly combined. Do not stir in circles, to avoid deflating it and preventing it from rising during baking.

Take another one-third of the meringue and add it to the egg yolk mixture, stirring with a whisk from the bottom up until evenly combined. Do not stir in circles, to avoid deflating it and preventing it from rising during baking.

Finally, pour all the egg yolk mixture into the egg white mixture, and use a whisk to fold it evenly from the bottom up. Do not stir in circles.

Line the baking tray with parchment paper and pour in the cake batter. Gently shake it to remove air bubbles from the batter.

For the Galanz 42-liter oven, set both upper and lower heat to 160 degrees and bake for 25 minutes. Since every household's oven brand and size are different, the set temperature and time may vary.

Cool and remove the cake paper.

Whip the Anchor light cream until it is very stiff.

Oreo cookies, crushed, added together with whipping cream, and mixed evenly.

Evenly spread a layer of light cream on the surface of the cake.

Then roll it up from one end and refrigerate for half an hour.

Take it out and remove both ends.

Cut off, finished product.