1. First, prepare the materials.
2. Add corn oil and milk and stir until emulsified.
3. Sift in low-gluten flour and use a manual whisk to draw a "Z" shape and stir evenly.
4. Add the egg yolk and draw a "Z" shape and mix well.
5. Add a few drops of white vinegar to the egg whites and beat them with an electric whisk. During the whisking, add the fine sugar in three times until they reach sharp corners.
6. Take one third of the egg white paste and add it to the egg yolk paste, stir evenly.
7. Then mix with the remaining two-thirds of the protein paste and stir well.
8. Put a paper cup in the Yangchen 9 Lian Muffin mold, put the finished cake paste into the piping bag and squeeze it into the paper cup, shake the mold a few times to shake out the bubbles.
9. ACA North America ATO-E43A electric oven is preheated at 170°C for 10 minutes, then put it in and bake for 30 minutes.
10. After baking, take the cake out of the mold and let it cool for later use.
11. Add icing sugar and beat until 6-7 to distribute the whipped cream. Add the Oreo crumble and beat it a few times.
12. Finally, squeeze the cream on top of the cake, and then insert a special cake dropper filled with cocoa juice (the cocoa powder can be rinsed with hot water to cool) and it is done.
Tips:1. Different brands of flour have different water absorption, so the amount of milk in the formula should be adjusted appropriately.
2. Adding 1.5 grams of salt to the Oreo cream is also very delicious.
3. This cake does not need to be inverted when it is baked.
4. Each oven has a different temper, so the temperature and time are for reference only.
