Olio Cake roll
By VicentaLakin
Olio cookies are used in different foods, with a variety of eating methods, and the most widely applied cakes with light cream can be sweet. I bought Olio cookies that were broken, and I didn't want to go to the cracker-cracker. Seriously, I don't think it tasted good. Olio crackers mixed with light cream, you can put it in a bag, you can crush it in powder form, or like me, you can put it in light cream and taste it. It's also possible to make this cake roll with the formula you're used to, with a little decoration, as a fine dessert。
Recipe Recommendations
- eggs of 4
- low-gluten flour 52g
- milk 52g
- fine sugar 40g
- corn oil 40g
- Broken Oreo cookies 20g
- light cream 200g
- sweetening
- baking
- ten minutes
- ordinary
Steps for Olio Cake roll
1
Egg clean and yolk in two water-free and oil-free basins2
Milk and corn oil are added to the bowl, evenly mixed with hand-plugs, well-emulsed, no water oil separated, about a minute or two3
Sift the flour in4
Add egg yolk in two5
You've got a good yolk paste6
Put sugar in three times into the egg purifier and hit it with an electric omelet7
Take a third of the fungus-out protein cream to the yolk paste8
And back to the remaining protein cream9
Make the cake with the same technique10
FALLING INTO 28*28CM SQUARE DISHES (A SHEET OF OIL INSIDE THE DISH CAN EASILY BE DEMOULED), SCRAPING THE FACE OF THE CAKE WITH SCRATCHES AND SHAKING BUBBLES ON THE DESKTOP11
In the second layer of the oven, preheated at 170 degrees, baked for about 16 minutes12
At the end of the bakery, the cake is taken out, the cake is released for two to three minutes, and it is re-stuffed on another clean oil sheet, tearing out the bottom paper, scrolling it down and spreading it. Cream cream with sugar and ice cream13
Put Olio's light cream on the cake14
Roll up, cut into several equals, cut your face up, squeeze light cream, put on an Olio cookie and mint leavesOlio Cake roll Make Tips
The ovens have different tempers, temperature and time only for reference