Salty Cream Box Cake
1.
All the ingredients, egg yolk and egg white have been put into oil-free and water-free buckets separately
2.
Add milk and vegetable oil to the egg yolk and mix well, then add cocoa powder and mix well
3.
Sift in the low-gluten flour and mix gently to form a cocoa batter
4.
Add the soft white sugar to the egg white three times and beat to 10 minutes (a few drops of white vinegar are added to the egg white)
5.
First take one-third of the protein bubble and mix it into the cocoa batter
6.
Add the rest of the egg white foam and mix evenly
7.
(At this time, the oven is preheated at 175 degrees) Pour the mixed batter half a foot from the baking pan into a 28*28 baking pan, and smooth it with a spatula.
8.
Put the baking tray in the middle and lower level of the oven at 175 degrees for 18 minutes (my oven is like this).
9.
Time to take out the bakeware
10.
Take out the cake slice, lift off the grease paper, and let cool
11.
Divide the cake slices into six evenly (my eggs are too big, and the cake slices are a bit bigger. Divide into six slices, one box of three slices and two big boxes. I remembered it wrong at the beginning, and I prepared three large ones. The rest of the leftovers are put in a small box), first put a piece of cake into the cake box,
12.
The crushed Oreo biscuits are crushed with a rolling pin, weighed, ready to whip the whipped cream, and put the bucket and the egg beater in the refrigerator beforehand. You only need a little bit of table salt, do not return to zero after weighing the whipped cream, add 1.5 grams of table salt.
13.
Add 25 grams of soft white sugar and one time to the whipped cream, beat to 7 and distribute,
14.
Pour in 30g of Oreo biscuits and beat them slightly. Distribute them at the end of the month, and remember not to overspread them.
15.
Put the whipped Oreo whipped cream into a disposable piping bag.
16.
Cut a small opening of 0.5cm size and squeeze it into the cake box (I have three boxes in the picture, but I found something wrong here. Later, I used a shovel to shovel out one box and put it into the other box, otherwise it is too shallow.)
17.
In the last picture, after squeezing the first layer of Oreo crumbled whipped cream, sprinkle with 10g Oreo cookie crumble; then cover the second slice of cake, squeeze the second layer of Oreo crumbled whipped cream, sprinkle with 10g Oreo Cracked biscuits; then cover the third piece of cake, squeeze the third layer of crushed Oreo whipped cream, sprinkle crushed Oreo biscuits, and decorate it.
Tips:
1. The formula is the amount of two boxes of 709ml. I remembered it wrong the first time, but I found out later, so I quickly corrected it.
2. The practice of cake body can refer to the practice of chiffon cake roll.
3. The Oreo biscuits that have been refrigerated overnight are moisture-absorbing and soft, and are perfectly combined with salty cream. The taste is very suitable for me who does not like sweets.
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