Oreo Salted Butter Box
1.
Prepare all the ingredients, separate 3 eggs 🥚 yolk and egg white. Pour corn oil and pure milk into the egg yolk, let the corn oil and pure milk fully cover the egg yolk, and set aside
2.
Let's beat the meringue first, use an electric whisk to make a thick bubble, start adding half of the white sugar, and continue to beat at a low speed.
3.
Hit it until the small triangle can be pulled out as shown in the picture, and look carefully at the tip is rounded. You can pour in the remaining fine sugar, then drip a few drops of lemon juice, and continue to beat
4.
Raise the whisk until it reaches dry foaming, and the egg whites are vertical sharp corners! The egg whites are delicate and shiny, and the meringue is ready.
5.
Then process the egg yolks, stir evenly with a whisk, then sift in low-gluten flour and cornstarch and mix well.
6.
Be careful not to stir in a circular motion clockwise, otherwise the flour will become gluten. So be sure to stir the batter. Preheat the oven to 175 degrees.
7.
Add the meringue to the cocoa batter and mix it up and down evenly.
8.
Until the egg white and egg yolk paste are completely fused, the batter is very fluffy. Note ⚠️Don't over-stir here, as long as the batter is finely fused.
9.
Cover the baking tray with greased paper, and the baking tray is a 28✖️ gold plate. Pour the batter into the baking pan, smooth the batter with a spatula, and drop the baking pan vertically from a high place to shake off large bubbles on the surface.
10.
Put it into the oven and bake it for 13 minutes at 175 degrees. The baked piece of cake should be tied with a toothpick to see if the batter can be brought out. If there is batter on the toothpick, it means it is not fully cooked. You need to bake it for a few more minutes. If there is no batter, it means it is cooked. Gently shake the air bubbles on the table, take the cake slices out of the baking tray and buckle them on the grill, gently tear off the grease paper, and let cool for later use!
11.
Put 30g of Oreo in the cream 🍪 crush it with a rolling pin, pay attention ⚠️Be sure not to be lazy here, otherwise the Oreo cookie will block the mouth of the piping bag, and the cream will not be squeezed out. of.
12.
The cold cake slices are evenly cut into 6 slices. As shown
13.
Prepare all the ingredients for the cream frosting. I use rose sea salt, you can also use Mediterranean sea salt or common table salt.
14.
Pour 25g of white sugar into the whipped cream, and start to beat with an electric whisk.
15.
When it's slightly thicker, you can add 1 gram of sea salt or table salt to continue to beat.
16.
When the cream is beaten to 7 to distribute, pour in 25 grams of Oreo noodles and continue to beat
17.
Then hit nine and distribute it as shown in the figure. Note ⚠️Don't overdo it. After adding Oreo, just do it a few times. If you do it more, it will separate the oil and water.
18.
Pour the whipped cream into the piping bag, I used the Sanneng medium octodon.
19.
The box is cleaned, the water is wiped off, and a layer of cake slices is placed on the bottom layer.
20.
Then squeeze a layer of butter cream, here you can squeeze it any way you want. It doesn't matter what you want.
21.
Sprinkle another layer of Oreo pieces. As shown
22.
Then cover with a piece of cake, repeat step 19.20.21, usually 3 pieces of cake per box. Until the third piece of cake is placed, at this time, use the flower mouth to squeeze the pattern around the edge, and then sprinkle the Oreo biscuit in the middle. You can put an edible mint on the biscuit to decorate, and make a box of cakes. It's done.
23.
The finished salty butter box is best kept in the refrigerator for more than 2 hours, so that the Oreo absorbs moisture and becomes soft and perfectly blends with the salty butter, which is called ecstasy. Hurry up and do it!
