Fresh Oreo Chiffon Cup

Fresh Oreo Chiffon Cup

1. Prepare the ingredients, crush them directly with biscuits, or buy ready-made Oreos.
Separate the egg yolk and egg whites, put the egg whites in a clean, water-free and oil-free basin, and freeze for later use

2. Put the paper tray in a continuous mold, remove the sandwich of the Oreo cookies, and put it into the bottom of the paper tray, with the pattern facing down.

3. Pour corn oil and milk into a clean basin, beat with eggs until emulsified, no oil spots are visible.

4. Sift low-gluten flour and cornstarch together, mix well with egg soy in a zigzag shape until there is no dry powder, and the state is slightly viscous.

5. Pour in all the egg yolks.

6. Continue to "Zigzag" and mix well into a smooth dripping egg yolk paste.
Remember to scrape off the sides of the basin and mix well, set aside for later use

7. Take out the frozen egg whites with ice scum around them, add a few drops of white vinegar or lemon juice to get rid of it. At this time, you can preheat the oven up and down to 160°C.

8. Whisk at a high speed with an electric whisk until the fish-eye bubbles, add 1/3 of the fine sugar, continue to beat until the fine bubbles, add 1/3 of the fine sugar, beat until the egg whites are slightly textured, and add the last fine sugar.

9. As shown in the figure, the small hook (neutral foaming) can be pulled out by lifting the egg-beating head. Turn to a low speed and beat a few times to sort out the large bubbles. The egg whites will finally be delicate and shiny.

10. Take 1/3 of the meringue into the egg yolk paste, turn the pot counterclockwise with your left hand, and cut it in from the 2 o'clock direction with the right hand with the egg custard, from the bottom of the pot to 7 o'clock and turn it to the center of the pot. Repeat cutting and mixing. Action, initial mixing.
Don’t raise the egg pump too high to prevent bringing in too much air. The baked product will have a lot of pores.

11. Take another 1/3 of the meringue, repeat the previous step and mix it evenly, then pour it back into the remaining meringue, do the same, after mixing, and finally use a spatula to remove the eggs from the sides and bottom of the basin, and then stir a few more times Just download.

12. Pour in the crushed Oreos and mix well with a tossing technique.

13. Put the batter into the piping bag, squeeze it into the paper tray filled with Oreo biscuits, 8-9 points full.

14. Lift the mold, shake it twice to produce large bubbles, put it into the lower layer of the Bacui PE3050 oven, and bake at 130°C for 40 minutes, then turn to 150°C and bake for 10 minutes.
After baking, it can be out of the oven. Shake the mold twice to shake out the hot air and transfer it to the cold shelf to cool down.

15. The full, non-collapsing Oreo Chiffon Cup is complete. After cooling down, keep it sealed and refrigerated.

Tips:

1. The oven in the text is PE3050, please fine-tune it according to your own oven.
2. Be sure to pay attention to the technique of mixing, otherwise it will be easy to defoam.
3. The preheating of the oven must be in place. Generally, the temperature will be increased to preheat, because the temperature of the oven will decrease when the oven is turned on.
4. Pay attention to the state of dispelling the protein! Don't beat it too hard, the finished product will easily crack too much after baking.
Thanks to Chen Xiao for providing the formula