Oreo Swiss Roll

Ingredients

• 50 gr Oil
• 70 gr Key Flour
• 80 gr UHT Milk
• 1 pc whole egg
• 4 egg yolks
• 5 pcs Oreo Biscuits, crush
• 4 egg whites
• 70 gr sugar
• 1/4 tsp CTT / 1 tbsp Lemon Water

How to make

• 1. Heat the oil until it is warm enough, turn off the stove. Add flour, mix well using a whisk. Pour in the milk, mix well. chill
• 2. Enter the whole egg, mix well. Add the egg yolks one at a time while mixing well. set aside
• 3. Beat egg whites & lemon juice until fluffy. Gradually add sugar while continuing to beat until stiff peaks.
• 4. Add the oreos to the egg yolk mixture, then add the egg whites gradually (3 stages), stir until blended
• 5. Pour into a baking sheet uk 26×26 / 28×28 which has been lined with silpat, smooth with a spatula
• 6. Bake in a preheated oven:
• – temperature 170'C for 10 minutes over fire below
• – temperature 150'C for 10 minutes over fire below
• – temperature 140'C for 10 minutes over fire below
• (adjust the oven)
• Once cooked, remove and remove from the tin.
• Once cool, spread / frosting, roll & compact. Let it set for 1-2 hours in the chiller
• Once set, cut into pieces & spread frosting on one side, add Edible Stamp & mashed oreos.

Cream Cheese Oreo Frosting

• 100 gr Non Dairy Whipcream (sy Rich)
• 200 gr cream cheese at room temperature
• 75 gr Refined Sugar
• Vanilla Paste sckpnya
• Oreo biscuit sckpnya, puree

How to make cream

• Beat cream cheese, powdered sugar & vanilla until smooth. set aside
• Beat whipcream until fluffy, add creamcheese & biscuit, mix well. Store in the chiller if not immediately used.

Location:

Share :