Fresh Oreo Chiffon Cup

Fresh Oreo Chiffon Cup

1. Prepare the materials. Oreo shreds are directly crushed with biscuits, or you can buy ready-made Oreo shreds.

2. Separate egg yolk and egg whites. Put the egg whites in a clean, water-free and oil-free basin, and freeze them for later use. 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 in the low flour and cornstarch, 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 egg whites that are frozen to the surroundings with ice scum (beaten to be more delicate and stable), and add a few drops of white vinegar or lemon juice to remove the fishy. At this time, you can preheat the oven up and down 160 degrees.

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

9. As shown in the figure, lift the egg beater to pull out the small hook (neutral foaming), turn to a low speed and beat a few more times to sort out the big bubbles. The egg whites are delicate and shiny at the end.

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 too much air from being brought in, and the finished product will have a lot of pores.

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

12. At this time, pour in the Oreos, mix a few times with a mixing technique, and mix well!

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, vibrate lightly for 2 times to vibrate large bubbles, and send them to the lower middle of the oven. Turn up and down 130 degrees and bake for 40 minutes. Then turn it up and down 150 degrees 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 then transfer it to the cold shelf to cool it down!

15. The full and non-collapsing Oreo Chiffon Cup is complete! Keep it tightly sealed and refrigerate after cooling!

16. Finished product

Tips:

Note: 1. The oven in the text is PE3050, please fine-tune it according to your own oven when baking.
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.