Cow Cheesecake Roll

Flavor: Milk; Technique: Baking; Time: One hour; Difficulty: Normal.

Cow Cheesecake Roll Cooking Steps

Separate the egg whites and yolks of 4 eggs into two clean, oil-free bowls. Add 50g of fresh milk, 40g of salad oil, and 20g of granulated sugar to the egg yolk bowl, and stir well.

Sift in 70g of low-gluten flour and 15g of corn starch, and mix well with a hand whisk.

Pour 40g of granulated sugar into the egg whites at once, and beat with an electric mixer at medium speed until it is 90% foamy and the peaks are slightly curved.

Put 1 tablespoon of cocoa powder in a small bowl, add 2 spoonfuls of egg yolk batter and 2 spoonfuls of egg white foam, and mix the cocoa powder evenly for later use.

Line a baking sheet with parchment paper, use a soup spoon to draw the cocoa batter on the paper in irregular large spots, and bake in a preheated oven at 170 degrees Celsius for 1 minute until the surface is solidified.

Take one-third of the egg white foam and mix it into the egg yolk batter with a rubber spatula. Then pour the mixed egg yolk batter into the remaining egg white foam, and mix it from bottom to top.

Pour the mixed cake batter into the baking sheet (the baking sheet is 29cm*25cm), shake the baking sheet a few times to remove air bubbles.

Preheat the oven to 150 degrees Celsius, and bake in the middle layer for 30 minutes at 150 degrees Celsius, then switch to the upper layer and bake for 1-2 minutes until the surface is golden brown.

Do not take out the baked cake immediately. Cover the surface with parchment paper and wait for 10 minutes before taking it out. Carefully tear off the oil paper on the back, and be slow, otherwise the cocoa powder will easily fall off.

Heat 130g of cream cheese and 13g of granulated sugar in a double boiler, stirring until it softens into a paste. Add 15g of fresh milk and mix well, then spread it on the surface of the cake without spots. Roll up the cake with the parchment paper, and be gentle, otherwise the cake will crack and the appearance will not be good!

Put the rolled cake in the refrigerator and refrigerate for 30 minutes.

Finally, take out the cake, use a sharp knife to cut it into 2cm wide cake rolls, and it’s done!

Since I forgot to take pictures of some steps, I used pictures from a book, and only the final product picture was taken by me. Hehe! I am still quite satisfied with it!

Let me show you the ingredients! I threw away the box of cream cheese! I didn’t take a picture of it!