low gluten flour
Oreo cookie crumbs.
How to make Oreo Chocolate Butterscotch Rolls
Heat the cocoa powder, dark chocolate, milk, corn oil and powdered sugar together in a saucepan over low heat, stirring quickly and turning off the heat.
Sift in the low gluten flour and stir while still hot until grain free.
Add the egg yolk.
Stir well and set aside
Egg white and lemon juice, stir in granulated sugar three times until this is done.
Add 1/3 of the meringue to the chocolate batter and mix well.
Pour it all back into the meringue and mix it up.
Spread the chocolate cake batter into the baking dish.
Bake and remove.
Inverted on the grill to cool.
It’s time for whipped cream.
Light cream with powdered sugar beaten to 6 minutes, then add Oreo cookie crumbs to finish whipping
Turn the cake slices over again, spread the filling and roll and roll.
Take it out of the fridge for about 30 minutes and cut off the excess edges.