Oreo Cocoa Layer Cake
1.
First prepare the ingredients for the melaleuca, put the flour and cocoa powder in the sieve, put a layer of oil paper underneath, and melt the butter in heat insulation and water for use.
2.
Beat the eggs into the basin, add 25 grams of fine sugar, and beat with a manual whisk until the sugar melts
3.
Add milk and melted butter, beat until the oil and water are mixed
4.
Add the powder that has been sifted twice. Sifting twice is to mix the cocoa powder and flour more evenly, and also to reduce the particles when mixing. Sift it once on greased paper, and then sift it directly into the basin.
5.
Sift the powder and mix well, the consistency is shown in the figure
6.
The batter is sieved to remove some small particles and bubbles to make the skin smoother (the sieve of a soymilk machine is generally useful)
7.
Heat the pan on medium and small fire, brush a thin layer of butter on the pan with a brush, then turn to low heat, then scoop a spoonful of batter into the middle of the pan, pick up the pan with your left hand to spread the batter into a cake shape, use a non-stick pan for more Good operation. (Especially for novices, be sure to control a small fire, if you want to be thinner, use a small fire)
8.
Fry until the color of the dough changes from light to dark, and the surface is delicate and shiny. The dough can be out of the pan when the dough is slightly tilted. When it is out of the pan, lift the surface by hand, and then gently scoop it with a spatula. It is too thin and easy to break. When frying, you can’t fry too much. If you fry it too much, it will break and lose its elasticity. After the crust is fried, put it on the plate and set aside. (The crust for the cake can also be fried on both sides. When one side is fried, turn it over and cook for a few seconds, depending on personal preference. If you are making pancake pancake, you only need to cook one side)
9.
Oreo cookies scrape off the middle filling
10.
Put the scraped biscuits into a bag and use a rolling pin to roll them into pieces for later use. The bag for the biscuits should be thicker, and thicker piping bags are also acceptable. I use a ziplock bag here.
11.
Use a round mold to press out round doughs of uniform size for later use. (I have fried dough on both sides, so the surface is not so smooth. This round mold is about 5 inches in size)
12.
300g whipped cream and 30g fine sugar are beaten until the pattern is obvious as shown in the figure.
13.
Spread a piece of dough on the piping turntable, then spread a layer of cream, and then sprinkle with crushed Oreo cookies, and finish the dough in this order. Sprinkle as much of the biscuits as you like, but don’t sprinkle them too full, otherwise the next crust will not stick firmly, and the place where the cream is left will play a role in bonding.
14.
After the top layer of cream is smoothed, use a spatula to wipe off the excess cream around it, and just smooth it slightly. What you want is that you can see the feeling of black and white. Of course, if you like this kind of naked cake feel, you can also not wipe it. Yes, so this kind of cake does not require decorating technology.
15.
Add some cream to the piping bag with the piping mouth
16.
Squeeze a flower out of the top of the cake, then insert an Oreo cookie to finish
Tips:
1. Mine is a 5-inch quantity. It is recommended to double the quantity for the dough that is not easy to grasp, otherwise it may not be enough.
2. When making the skin, you can control the thickness according to your preference, and you can control the heat well.
3. It is also delicious if you chop the excess dough into a bowl and mix with cream.
