Oreo Salty Cream Box Cake
1.
The ingredients are ready. (The eggs should be refrigerated)
2.
Separate the egg white and egg yolk, and put the egg white in the refrigerator for later use. (The container for egg white and egg yolk is guaranteed to be water-free and oil-free)
3.
Put corn oil and milk in a large bowl and stir until emulsified.
4.
Sift in cake flour and cocoa powder.
5.
Use a manual whisk to stir back and forth in a zigzag shape until there is no dry powder, add four egg yolks (this is the back egg method).
6.
Stir back and forth in a zigzag shape until smooth and without flour particles.
7.
Take out the refrigerated egg whites from the refrigerator, beat the egg whites at low speed until the egg whites are large and thick, add one-third of the sugar, then preheat the oven at 130 degrees and fire for 10 minutes, then beat at medium speed until the egg whites are delicate, add another third One part of sugar, continue to beat at a medium speed, add the last part of sugar when the lines appear, and finally beat at a medium speed until the wetness becomes a big hook.
8.
Take one-third of the egg white and add it to the egg yolk paste, stir evenly without drawing circles.
9.
Pour the stirred cake batter into the remaining egg whites.
10.
Stir evenly, remember to stir thoroughly from the bottom to avoid the egg yolk paste remaining on the bottom of the basin.
11.
Pour the cake batter into a baking pan covered with greased paper, smooth the surface with a scraper, and send it to the middle layer of the preheated oven. Heat 130 degrees and lower 110 degrees for 25 minutes.
12.
Take out the baked cake body, shake it gently on the table, and buckle it upside down on the greased paper baking net, remove the greased paper underneath, and then cover the cake body to prevent the cake skin from drying out.
13.
The cake body is cut according to the size of the box (the box is 709lm can make three boxes).
14.
Whip the salty butter, 288 grams of Anjia whipped cream into an oil-free and water-free container, add 22 grams of powdered sugar, 1.5 grams of salt, beat at low speed to 7 and distribute, add 30 grams of Oreo crumble.
15.
Stir directly with a spatula and mix evenly to reach 9 distribution (Anjia cream is easy to beat)
16.
Put cake slices in a 709ml box.
17.
Squeeze a layer of salty butter.
18.
Sprinkle a layer of crushed Oreo cookies.
19.
On the next layer of cake slices, squeeze salty cream around and sprinkle crushed Oreo cookies in the middle, and the Oreo salty butter box is ready. (It is best to eat after 2 hours of refrigeration)
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Finished picture
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Finished picture
Tips:
1. The baking temperature and time of the cake body are set according to your own oven.
2. Oreo biscuits are the smallest size I use. If you use Oreo biscuits to remove the middle core, put it in a fresh-keeping bag and use a rolling pin to crush it.
