Oreo Salty Butter Cupcakes
by Yueyue Yushi
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Separate the egg white and egg yolk. Put the egg yolks in a bowl, add salad oil, 10 grams of sugar, and stir until the sugar melts.
2. Add milk and mix well.
3. Sift the low-gluten flour and cocoa powder into the egg yolk paste and stir in a "Z" shape until fine.
4. Put the egg whites in a clean basin, add the remaining 40 grams of sugar, a few drops of white vinegar, and beat until stiff foaming. At this time, you can preheat the oven to 170 degrees.
5. Take half of the egg whites into the chocolate batter and stir evenly.
6. Pour the chocolate batter into the egg whites and stir evenly.
7. Spread greased paper on the baking tray, pour the batter, and shake it lightly to produce large bubbles. Put it in the preheated oven, middle level, 170 degrees, bake for about 20 minutes.
8. When baking the cake, prepare the cream: add salt to the whipped cream, and beat the sugar over ice water until hard, until the cream has small sharp corners.
9. Add crushed Oreo biscuits and mix well. Keep in the refrigerator for later use.
10. After the cake is baked, it is out of the oven to cool down, and the oily paper is torn off while it is hot.
11. After the cake has cooled, use a round mold about the size of a cup to press out the cake.
12. Then put a piece of cake, a layer of cream, and a layer of crumbled biscuit into the cup.
13. Just fill the cup. You can use any container. I don’t have a box in my house, so I use a glass bottle.
