Main Ingredients:
Egg Yolk Batter Ingredients: as needed; Egg Yolks: 4; Low-gluten Flour: 60g; Bamboo Charcoal Powder: 5g; Vegetable Oil: 50g; Milk: 55g.
Auxiliary Ingredients:
Egg White Frosting Ingredients: as needed; Egg Whites: 4; Fine Granulated Sugar: 65g.
Seasoning:
Filling Ingredients: as needed; Whipping Cream: 200-220g; Fine Granulated Sugar: 5-10g; Crushed Oreo Cookies: 15-30g.
Flavor: Milk; Technique: Baking; Time: One hour; Difficulty: Moderate.
Step-by-Step Cooking Instructions for Bamboo Charcoal Oreo Cake Roll
Prepare ingredients, separate egg yolks and egg whites, freeze the egg whites first.
Mix milk and oil until well combined.
Add sifted low-gluten flour and bamboo charcoal powder, mix well.
Add egg yolks and mix well.
Add sugar to egg whites in 3 portions and beat until stiff peaks form.
Beat until the mixture forms soft peaks.
Combine with the egg yolk batter, pour into a lined baking pan, smooth the top, remove air bubbles, bake in a preheated oven at 170 degrees Celsius for 15 minutes.
Remove from the oven, unmold, and let cool.
Whip whipping cream with sugar until stiff.
Add crushed Oreo cookies and mix well.
Cut the cooled cake into slanted pieces.
Spread Oreo cream on one side and roll up into a small mound.
Use a rolling pin to help roll, refrigerate or freeze to set.
Cut into even pieces for serving.
