Oreo Hug Roll

Flavor: Original; Process: Baked; Time: Several hours; Difficulty: Simple.

Steps for making Oreo Hug Roll

Separate egg whites and yolks into an oil-free and water-free bowl.

Add corn oil and pure milk.

Stir until emulsified.

Sift low-gluten flour into egg yolks.

Mix well in a straight line until there is no dry flour.

Add granulated sugar to egg whites.

Whip until wet foaming, and the egg beater is lifted up in a bent pointed shape.

Take one-third of the egg white foam and fold it into the egg yolk mixture.

Add another one-third and mix well.

Pour the cake batter into the remaining one-third of the egg white foam and continue to mix quickly and evenly.

Line the baking tray with oil paper, pour in the cake batter, and shake it lightly to remove air bubbles.

Preheat the oven in advance, and bake at 140 degrees Celsius on the upper fire and 150 degrees Celsius on the lower fire for about 25 minutes.

After baking, shake it lightly and let it cool.

Use a mold to press the cooled cake into a circular shape.

Add granulated sugar to the whipped cream and whip it until it is 80-90% firm, and the egg beater is lifted up in a straight pointed state.

Prepare appropriate amount of crushed Oreo cookies.

Fold the cake in half, squeeze the cream, and sprinkle with crushed cookies.

Finished product.

Finished product.

Finished product.