1. Butter heat-insulating water melts into liquid.
2. Add fine sugar and sea salt to four whole eggs at once.
3. Dispense to a thick bubble state.
4. Sift in low-gluten flour and baking powder.
5. Stir evenly with a manual whisk.
6. Finally add the butter.
7. Stir until the batter is fine and smooth when the whisk is lifted and has strong fluidity.
8. Then add Oreo and stir well.
9. At this time, the batter is poured into a piping bag, clamped with a clip, and placed in the refrigerator for more than an hour.
10. The mold is brushed with a layer of softened butter in advance to prevent sticking, and the oven is preheated up and down at 170 degrees.
11. Squeeze the batter into the mold 8 minutes full.
12. Bake in the middle of the oven for 25 to 30 minutes.
13. Let the finished product cool.
14. Beautiful little shells.
15. Beautiful.
16. section.
Tips:Note ⚠️1. Butter should be added to the batter in two to three times. Stir evenly once and then add it again. 2. Eggs should be used at room temperature, don't refrigerate, otherwise the butter will solidify quickly. 3. The stirred batter must be kept in the refrigerator for more than an hour to taste good.
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