#the 4th Baking Contest and is Love Eat Festival #oreo Cake
1.
Prepare materials. The flour needs to be sieved, the egg whites are separated from the yolks, and the egg whites should be oil-free and water-free. It is best to use stainless steel pots.
2.
Use a whisk to beat the egg whites until they are fish-eye bubbles, add 1/3 of the fine sugar (20g), continue to beat until the egg whites begin to thicken and become thicker, add 1/3 sugar. Continue to beat until the egg whites are thicker and lines appear on the surface, add the remaining 1/3 of the sugar.
3.
Continue to beat for a while. When the egg beater is lifted and the egg white can pull out the curved sharp corners, it means that it has reached the level of wet foaming. If you are making chiffon cake rolls, the egg whites can be beaten to this level. But if you make a regular chiffon cake, you still need to continue whipping. When the egg beater is lifted, the egg white can pull out a short, upright sharp corner, which indicates that the dry foaming state has been reached and the whipping can be stopped. After the dry foaming is reached, do not continue whipping. If the whipping is too high, the egg whites will start to become lumpy, which will cause the failure of chiffon production. Put the beaten egg whites in the refrigerator to make the egg yolk paste.
4.
Add 5 egg yolks to 30g of caster sugar and gently beat them with a whisk. Don't send the egg yolk.
5.
Add 40g olive oil and 40g milk in sequence and mix well. Then add the sifted flour and mix gently with a rubber spatula. Don't over-mix to avoid gluten in the flour
6.
Put 1/3 of the egg whites into the egg yolk paste. Use a rubber spatula to gently stir and mix evenly (turn up from the bottom, do not stir in a circular motion, so as to prevent the protein from defoaming). After mixing evenly, pour all the egg yolk paste into the egg white bowl, and stir evenly with the same method until the egg white and egg yolk paste are fully mixed.
7.
Pour the mixed cake batter into the mold, smooth it, hold the mold with your hands and shake it twice on the table to shake out the large bubbles inside. Cover the surface with a piece of tin foil. Put it in a preheated oven, 170 degrees, about 1 hour. After baking, the cake is taken out of the oven, and immediately turned upside down on the cooling rack until it cools. Then, demould and set aside.
8.
Decorate the cake: Take out two Oreo biscuits, remove the middle sandwich, put them in a fresh-keeping bag, and roll the biscuits into powder with a rolling pin
9.
Whip the whipped cream three times and add sugar
10.
Cut the cool chiffon cake into four pieces, and touch the cream on the peeled cake
