Ingredients
egg
10
milk
110g
Cocoa powder (for original flavor, change to low-gluten flour)
25g
corn oil
100g
corn starch
20g
Low gluten flour
80g
fine sugar
100g
lemon juice or white vinegar
a few drops
Light cream
300g
Oreo cookie crumbs
60g
fine sugar
20g
Cocoa Cake Roll~Small Five Roll~How to make the skin not peeling or cracking
- Heat the milk in the microwave (about 1 minute), add cocoa powder and stir evenly.
- Add corn oil and mix with a hand mixer until smooth.
- Sift in the low-gluten flour and cornstarch, and mix evenly with a manual egg beater in a z-shape.
- Separate the egg whites and egg yolks, refrigerate the egg whites, and pour the egg yolks into step 3.
- Use a manual whisk to stir evenly in a zigzag shape. Make the egg yolk and cocoa paste, cover it with plastic wrap and set it aside.
- Preheat the oven to 150 degrees. At the same time, start beating the meringue. Use an electric mixer at medium speed to beat until the fish eyes are puffy. Add lemon juice or white vinegar and 1/3 of the fine sugar.
- Use high speed to continue beating until the protein foam is fine, then add 1/3 of the fine sugar and continue beating for about 1 minute. When the egg whites start to have lines that won’t disappear immediately, add the last 1/3 of the caster sugar. Keep going.
- Whip it to a wet foaming state, and you can pull it out like a big hook. The bottom of the protein hook looks strong and supportive.
- Put 1/3 of the meringue into the egg yolk cocoa batter.
- Use a spatula to stir evenly.
- Then pour the evenly stirred egg yolk and cocoa protein paste into the remaining 2/3 of the meringue.
- Mix thoroughly by stirring. Place a piece of oil paper in a 28*28 baking pan, pour in the cake batter, and shake the baking pan so that the cake batter flows to every corner without the need for a scraper. Place the baking pan on the table and shake it a few times to release big bubbles.
- Bake in the middle rack of the oven at 150 degrees for 18 minutes. Bake in the middle rack at 165 degrees with hot air for another 7 minutes. Increase the temperature and turn on the hot air so that the skin will not peel off when baked.
- When baking, make the filling. You can remove the filling in the middle of the Oreo biscuits or leave it out. If you don’t remove the filling, you don’t need to add sugar to the whipped cream. If you remove it, add 20 grams of fine sugar to the whipping cream. Place the Oreo cookies in a plastic bag and use a rolling pin to crush them.
- Beat the light cream until it has obvious lines and is hard enough, equivalent to nine or ten minutes. Pour the crushed Oreo biscuits in the previous step.
- Mix well and refrigerate until ready to use.
- After the cake is baked, drop the baking pan from a high place to the ground (put a piece of cloth on the ground) to release the heat from the bottom. Immediately hold the edge of the parchment paper, lift the cake out and place it on a wire rack, and tear off the parchment paper around it to release the heat.
- When it is cool enough to reach hand temperature, cover it with a piece of oil paper and let it cool. It is said that it is not easy to crack.
- When it is still warm, turn it upside down and tear off the oil paper. Cut off the head and tail diagonally (to look like a 45-degree bevel).
- Spread the Oreo cream filling.
- Use a rolling pin to help roll up the cake.
- Place in the refrigerator for 30 minutes or in the freezer for 10 minutes, then remove and cut into pieces.
- Mark with a scale.
- Cut into cubes.
- Wrap each piece with greaseproof paper to prevent sticking.
- Perfect for breakfast, paired with coffee and fruit!
- section.
