Oreo Cupcakes

Name: Oreo Cupcakes
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 50g (or other tasteless salad oil) Corn oil; 100g Low-gluten flour; 50g Oreos; 80g Sugar; 50g milk

by Liaonan Crab

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

For the birthday of the classmates, the girl will make delicious food as a gift by herself. She is best at small cakes. The recipe is hard to remember, and the operation method is very skillful. I often show my hand when I have guests, and I always get compliments and a sense of accomplishment.
When making the cake, the little girl suggested to put in some Oreo biscuits. I did not expect that this recipe was super delicious with some biscuits. The recipe of the small cake is adjusted on the basis of the chiffon cake recipe, the taste is relatively solid and the Oreo is added, the taste becomes richer and more delicious.
Ingredients: three eggs, 50 grams of unflavored salad oil, 50 grams of milk, 80 grams of white sugar, 100 grams of low-gluten flour, 50 grams of crushed biscuits"

Ingredients

3 pcs Egg
50g (or other tasteless salad oil) Corn Oil
100g Low-gluten Flour
50g Oreos
80g Sugar
50g Milk

Oreo Cupcakes

1. Prepare materials.

2. Open the egg, put the yolk and egg white separately in two bowls, the bowl should be clean and oil-free.

3. Add milk and oil to the egg yolk, and add 20 grams of sugar to mix well.

4. Add 100 grams of flour and mix well.

5. The egg yolk paste is smooth and delicate, set aside.

6. Start the electric whisk to stir the egg whites, start adding sugar when thick white bubbles appear, and add 60 grams of white sugar in three times.

7. Beat the egg whites to seven to distribute, pull up the whisk, the egg white paste can pull up the pointed corners.

8. Take a spoonful of egg white paste and add it to the egg yolk paste, cut and mix evenly. Pour the egg yolk paste into the egg white paste, cut and mix evenly.