1. Remove the filling of the Oreo biscuits, put them in a bag, and use a rolling pin to press them into the end.
2. After 80 grams of butter has melted, pour it into biscuit crumbs and mix well.
3. Spread greased paper in a heat-resistant container for use.
4. Pour the stirred biscuit crumbs into a heat-resistant container, flatten with a spoon, press tightly, and refrigerate for 30 minutes.
5. Put 100 grams of butter in 350 milk, heat it over low heat until the butter melts, and cool down for later use.
6. 140 grams of egg yolk, add 60 grams of sugar, and beat with a whisk until the color becomes lighter.
7. Add 26 grams of corn starch and mix well
8. Pour the warm milk butter in step 5 and mix well.
9. Pour the liquid in step 8 back into the pot, reheat it on a low heat, and stir constantly.
10. Turn off the heat when heated until thick and lines appear.
11. The cream cheese is softened in water (water temperature is about 60 degrees) and stirred until smooth.
12. Pour the thick cream paste heated in step 10 into the cream cheese and stir evenly.
13. Add the egg whites to the remaining 60 grams of sugar in batches, and beat until 6 is distributed. When you lift the whisk, a big hook will appear.
14. Take half of the egg white and add it to the cheese paste and mix well. At this time, you can preheat the oven, up and down, 160°.
15. Pour the mixed cheese paste into the egg whites and stir evenly.
16. Pour the mixed cheese paste into a heat-resistant container with a cake bottom.
17. Heat water on the baking tray, place it on the bottom layer, place the grilling net on the penultimate layer, place the heat-resistant container on the grilling net, and bake in water at 160° for about 60 minutes.
18. After being baked and cooled, it will taste better if refrigerated.
19. The biggest one is made into a birthday cake.
Tips:If you use a live cake mold, please wrap it in tin foil to prevent the cake batter from leaking out.
