Exclusive Oreo Hug Roll

Separate the egg whites and yolks in a bowl that is free of oil and water.

Add corn oil and whole milk.

Stir evenly until emulsified.

Sift the low-gluten flour into the egg yolks.

Mix the dough back and forth until there is no dry flour.

Add granulated sugar to the egg whites.

Beat until wet foamy, and when the whisk is lifted, it forms curved peaks.

Take one-third of the meringue and fold it into the egg yolk mixture until evenly combined.

Fold in another one-third into the cake batter until well combined.

Pour the cake batter into the remaining one-third of the egg white foam, and continue to fold quickly until well combined.

Line the baking pan with parchment paper, pour in the cake batter, and lightly tap to release air bubbles.

Preheat the oven, bake with upper heat at 140°C and lower heat at 150°C for about 25 minutes.

After baking, take it out and lightly shake it a few times, then let it cool.

Use a mold to cut the cooled cake base into a circle.

Add granulated sugar to the light cream and whip until it's 80-90% whipped; when the whisk is lifted, it forms stiff peaks.

Set aside an appropriate amount of Oreo cookies.

Fold the cake base in half, hold it up, squeeze on the cream, and then add the crushed cookies.

Finished product.

Finished product.

Finished product.