Oreo Salty Cream Cupcakes
1.
Separate the eggs, put the egg whites in a clean, water-free and oil-free egg beater, drip a few drops of lemon juice or vinegar
2.
Pour part B sugar, milk and oil into the basin
3.
Use a manual whisk to mix well and mix well
4.
Sift in low-gluten flour
5.
Use a manual whisk until there is no dry powder, add the egg yolk and continue to mix evenly
6.
The egg yolk paste is ready and set aside for later use
7.
Whip the egg whites in part A, add the egg whites with sugar in three times, and beat until it is hooked.
8.
Take one third of the beaten egg whites into the egg yolk paste, and stir evenly with a manual whisk
9.
Pour the batter that has just been mixed back into the egg whites, and continue to stir evenly with a manual whisk
10.
Stir all the flour evenly until the egg whites are not visible, but not too much, otherwise it will defoam.
11.
Put the stirred batter into a piping bag and squeeze it into a paper cup
12.
.The paper cup is lightly shaken a few times and put in the preheated oven at 155 degrees for about 35 minutes.
13.
Bake the paper cup and set aside to cool
14.
To prepare Oreo cream, pour the cream into a basin, add crushed Oreo cookies, add sugar and salt
15.
Send it to a state suitable for decorating
16.
Choose an 8-tooth piping mouth or any flower mouth you like, put the cream in a piping bag, squeeze a circle on top of the cupcake, insert Oreo cookies, and it’s ready
Tips:
The temperature and time are for reference only. Actually, you still need to adjust the temperature of your own oven. Everyone's taste is different, so what is suitable for me does not mean the right amount of everyone. The amount of salt can be added in small amounts and multiple times based on personal taste. You can choose what you like as the decoration on the noodles until you feel the taste is right.
