Cow cheesecake roll

Cow cheesecake roll

Overview

Cow cheese cake roll, cute in appearance, but full of connotation when you take a bite!

Tags

Ingredients

Steps

  1. Put the egg whites and egg yolks of 4 eggs into two clean and oil-free basins respectively. Add 50g of fresh milk, 40g of salad oil and 20g of fine sugar into the egg yolk basins, and stir evenly.

    Cow cheesecake roll step 1

  2. Sift in 70g of low-gluten flour and 15g of cornstarch, and stir evenly with a manual egg beater.

    Cow cheesecake roll step 2

  3. Pour 40g of fine sugar into the egg whites at one time, beat with an electric egg beater at medium speed until the peaks are slightly bent.

    Cow cheesecake roll step 3

  4. In a small bowl, put one spoon of cocoa powder, two spoons of egg yolk paste, two spoons of meringue, mix the cocoa powder thoroughly and set aside.

    Cow cheesecake roll step 4

  5. Line a baking sheet with baking paper, use a spoon to draw the cocoa powder batter on the paper into large irregular spots, and bake in a preheated oven at 170 degrees Celsius for 1 minute until the skin solidifies.

    Cow cheesecake roll step 5

  6. Put one-third of the meringue into the egg yolk paste and mix well with a rubber spatula. Then pour the mixed egg yolk paste into the remaining meringue and mix from bottom to top.

    Cow cheesecake roll step 6

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

    Cow cheesecake roll step 7

  8. Preheat the oven to 150 degrees Celsius, bake the middle layer at 150 degrees Celsius for 30 minutes, then turn the heat to the upper layer and bake for 1-2 minutes to brown.

    Cow cheesecake roll step 8

  9. Do not take out the baked cake immediately. Cover the surface with baking paper and wait 10 minutes before taking it out. Be careful to tear off the oil paper on the back, and do it slowly, otherwise the cocoa chunks will fall off easily.

    Cow cheesecake roll step 9

  10. 130g of cream cheese and 13g of sugar. Stir while heating over water until softened into a paste. Add 15g of fresh milk and stir evenly. Apply on the spot-free surface of the cake. Lift the oil paper and roll up the cake. Be gentle, otherwise the cake will crack and it will not look good!

    Cow cheesecake roll step 10

  11. Chill the rolled cake in the refrigerator for 30 minutes.

    Cow cheesecake roll step 11

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

    Cow cheesecake roll step 12

  13. I forgot to take pictures of the steps, so I used the pictures in the book. Only the final picture of the finished product was taken by me. Hehe! I am quite satisfied!

    Cow cheesecake roll step 13

  14. Let’s show you the ingredients! The box of cream cheese was thrown away! Didn't get it!

    Cow cheesecake roll step 14