Oliomus cake roll

Recipe Recommendations

• low-gluten flour 30 grams
• egg white of 3
• egg yolk of 3
• cooked black sesame seeds 10 grams
• milk 50ML
• corn oil 25ml
• white granulated sugar 30 grams
• powdered sugar 8 grams
• Oreo cookies 30 grams
• lemon juice 2.5ml
• light cream 100ml
• gelatin tablets 2.5 grams
• Broken Oreo cookies 1 scoop

• sweetening
• roast
• an hour
• ordinary

Steps for Oliomus cake roll

1

Prepare the material to reset the Olio cookies for 30 grams

2

Olio's black and sesame in the sauce

3

Biscuit shredds and flour mixed through the sift

4

The yolk is mixed with sugar milk corn oil

5

Sift in powder mixing

6

The mixed face is in the form of a flow line

7

Plumbing with lemon juice and one third of white sand. Sugar

8

Keep hitting the white foam and add the remaining 1/2 white sand. Sugar

9

Until there's a visible pattern that doesn't disappear into the last white sugar

10

Continues to raise the tip of the convex

11

One-third of proteins mixed evenly with yolk paste

12

The remaining 1/2 proteins are evenly mixed with yolk paste

13

The mixed yolk paste drops in the protein basin, evenly

14

I'm going to put the mold in, and I'm going to flatten it a little bit

15

Put it in the middle of the preheat oven, 180 degrees 15-18 minutes

16

Take out the cake and try to make the surface side dry up

17

Prepare moose sauce

18

In the milk, add the glitting tablets to the water to melt and cool

19

Light cream with 10 grams of sugar to the surface

20

Add cold milk to mix

21

Add a spoonful of Olio cookies

22

The cake surface is laid down on a clean oil sheet with mousse sauce

23

Cake rolls up and wraps up tight paper for two hours

24

Final cake

Oliomus cake roll Make Tips

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