Oreo Pound Cake

Name: Oreo Pound Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 120g butter; 90g Powdered sugar; 125g Low-gluten flour; 105g Egg liquid; 1g Baking powder; 85g Oreo Cookie Crush; 10g Sugar; 55g water

by tutula0

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

For the pound cake, I have never dared to do it, because of heavy oil, I have never made it, but until I saw this recipe...Oreo in the ingredients attracted me, after the first try, it was...really delicious. After that, I left my weight behind, rolling up my sleeves and eating it! Those who like Oreo are worth a try. The recipe is from Milk Girl...Thanks for sharing! After brushing the pound cake with sugar water, wait two to three days for the best taste. I basically put it for two days! Just start eating! ! "

Ingredients

Oreo Pound Cake

1. Prepare the ingredients and soften the butter in advance. Be sure to soften so that you can poke a hole with your finger. Add powdered sugar. Pass it at high speed for five minutes!

2. Add egg liquid several times in a small amount, be sure to add a small amount several times, otherwise the water and oil will separate. I basically use it four to five times. I beat it at high speed until it is fully integrated, and then add another time

3. After sending it away. Exquisite creamy

4. Sift in low-gluten flour and baking powder, and mix evenly. Add in crushed Oreo cookies and mix well

5. Pour into the mold, I used the Sanneng 2070 mold, and the mold is almost full after baking. Oven at 180°C for 45 minutes, depending on the size of your mold.

6. Then boil the sugar water, cook until the sugar melts, and brush on the cake after cooling. Don't worry about not using it up, the cake will be absorbed. Wrap it with plastic wrap, put it in the refrigerator, and take it out after two to three days

7. I used two small molds to bake this time, it’s very cute

8. Good things need to wait. Take it out in the refrigerator and eat it like ice cream

Tips:
1. The recipe has already reduced sugar, so don't reduce it anymore
2. The butter must be softened and beaten in place, and the egg liquid must be added in small amounts several times. There will be no separation of water and oil! ! !