1. Pour 10 grams of sugar, milk and corn oil into a bowl, and stir with egg yolk until combined.
2. Sift in low-flour, vanilla powder and baking powder for a total of 45 grams.
3. Mix well with egg custard until there is no dry powder.
4. Separate the egg white and egg yolk and add the egg yolk to the batter.
5. Mix well with egg custard.
6. Add a few drops of white vinegar to the egg whites, and add 30 grams of sugar in portions to beat.
7. Dispense until dry foaming.
8. Take 1/3 of the egg white into the egg yolk bowl and stir evenly.
9. Pour the egg batter back into the egg white bowl and mix well.
10. Pour the cake batter into a six-inch mold. Drop it twice to remove large bubbles.
11. Put it into the preheated oven! The upper and middle level at 140 degrees for 50 minutes. Come out of the oven and fall down immediately.
12. After the cake is completely cooled, take out the cake and divide it into three evenly.
13. Oreo crushed with a food processor.
14. 250 grams of cream and 15 grams of granulated sugar are added to the Oreo when it is distributed.
15. Hit the state of nine distribution!
16. Take a piece of cake base, dig out an appropriate amount of cream and smooth it out.
17. Spread a layer of cake base and layer of cream one by one, and then spread the surface at right angles.
18. The remaining cream is decorated with Santa Ana decorating mouth. This is the first time I use this mouth, it looks ugly. Sprinkle oreo pieces on it and decorate it a little!
19. Cut into pieces after refrigerating for half an hour, it's delicious!
20. ...
Tips:1. Because Oreo itself is sweet, the amount of sugar in the cream needs to be reduced.
2. One gram of salt is fine, otherwise it will be very salty.
