Oreo Pound Cake

Oreo Pound Cake

1. Prepare the ingredients, take out the butter in advance to soften it, and soften it to the extent that a hole can be formed with a light press

2. Put the powdered sugar and butter in the basin

3. Whisk with an electric whisk until the color and volume become white

4. Add the egg liquid in several times and beat well, each time you have to wait for the egg liquid and butter to merge before adding the next egg liquid

5. The egg mixture is all added and beaten evenly. It is very light, a bit like cream.

6. Sift in low flour and baking powder, mix well with a spatula

7. Add Oreo crumbles and mix well

8. The final batter state

9. Pour the batter into the mold so that the middle of the batter is concave and the two sides are high

10. Put it in a preheated 180 degree oven and bake for 45 minutes. Cover with tin foil in time after coloring. Bake for about 15 minutes. If it still hasn’t cracked, you can use a knife to make a cut in the middle.

11. You can boil sugar water when baking cakes. Pour the white sugar and water into the pot, heat until the white sugar melts, let cool for later use

12. After the cake is out of the oven, let it cool, and evenly brush with sugar water, then it can be sealed and put in the refrigerator

13. Refrigerate for three days and then slice it

Tips:

Oreo is a finished product that I bought directly, or you can use biscuits to dig out the sandwich. The baking time and temperature are subject to your own oven.