Super Fire Ins Wind Dripping Cake [oreo Salty Cream Cake]

Super Fire Ins Wind Dripping Cake [oreo Salty Cream Cake]

1. First make two 6-inch chiffon cakes. Separate egg white and egg yolk. Pour water and salad oil into the bowl at the same time.

2. Beat with a manual whisk until emulsified.

3. Sift in the flour and mix well.

4. Add egg yolks.

5. Use a rubber spatula to stir evenly from the bottom edge of the basin to the middle. Don't always stir in a circle in one direction to prevent tendons.

6. Beat the egg whites. Add sugar in three times and beat until dry; (the egg beater lifts the egg white tip is straight).

7. Take 1/3 of the whipped meringue and egg yolk paste and mix gently.

8. Pour back into the egg white bowl and stir evenly.

9. Pour the mixed cake batter into two 6-inch molds respectively, and place them on the table with a few taps to remove the large bubbles inside.

10. Preheat the oven in advance. Put it in the middle and lower layer, and bake for 75 minutes at 115°C or lower; when the time is up, adjust the temperature to 130°C or lower and bake for 15 minutes. If the coloring is not satisfactory, continue to adjust the temperature up and down by 180 degrees and bake for 2 minutes.

11. The baked cake should be taken out of the oven immediately and dropped quickly.

12. Let it cool down.

13. Demould, set aside.

14. Dice the stuffed mango.

15. Make chocolate accessories for decoration. Take an appropriate amount of chocolate and melt it in water.

16. Pour on baking paper, scrape into random shapes with a spatula, and refrigerate until hard.

17. Make the stuffing spreading cream. The whipped cream, sugar and salt, beat until 7 days to distribute, don’t beat it too dry, because the biscuits will absorb water.

18. Add crushed Oreo cookies.

19. Use a whisk for a few beats, then use a spatula to mix well.

20. combination. The two cake blanks are cut in the middle to form four cake slices. I only use three of them.

21. Take one piece and place it in the middle of the piping tray, and start filling.

22. Spread an even layer on the cake slices filled with cream.

23. Spread the mango.

24. Apply another layer of cream frosting.

25. Cover with another slice of cake. Continue filling again and cover with a layer of cake slices.

26. Put all the remaining butter cream in the piping bag.

27. Squeeze it on the outside of the cake.

28. Smooth it with a spatula.

29. Put the ganache materials together and melt in water.

30. Put it in a piping bag when the fluidity is still thick.

31. Cut a small mouth and slowly squeeze it on the edge of the cake.

32. After the ganache is poured, take the finished chocolate accessories out of the refrigerator and break them into small pieces.

33. Insert the chocolate accessories on the cake, and then put other favorite decorations on top.

34. Finished product.

Tips:

The colors of the surface decorations should not be too many and too mixed, and I feel that I try to match the color system as much as possible.