#the 4th Baking Contest and is Love to Eat Festival# Oreo Salty Cream Box Cake
1.
Cocoa cake slice method: separate the egg yolk and egg white, and put the egg white in the refrigerator for later use;
2.
Mix milk and corn oil and stir well;
3.
Sift in the zigzag pattern with low powder and stir evenly, then pour in the cocoa solution (cocoa powder + appropriate amount of hot water and mix into a smooth and delicate cocoa solution);
4.
Add two more egg yolks and stir until there are no particles;
5.
Take out the refrigerated egg white, add sugar in three times and beat until the egg beater has a long hook;
6.
Dig a tablespoon of egg whites into the egg yolk paste and stir evenly, then pour 1/3 of the egg whites into the egg whites and stir evenly;
7.
Finally, pour the remaining egg yolk paste into the egg white bowl and stir evenly.
8.
Pour it into the baking tray, put it in the preheated oven, and bake at 165 degrees for 20 minutes;
9.
Bake the cake slices and let cool.
10.
Salted butter: Pour 25 grams of sugar into the butter, then continue to pour 1.5 grams of salt, beat until 7 to distribute;
11.
Then pour 30 grams of Oreo crushed;
12.
Then hit 9 to distribute;
13.
Put the whipped salty butter into a piping bag.
14.
Cake layer: Divide the coco chiffon into 6 slices equally;
15.
Take a 709ml box and place a slice of cocoa cake on it;
16.
Squeeze in the salty butter;
17.
Pour 10 grams of Oreo (the other box is filled with Oreo crushed + cereal);
18.
Spread the cocoa cake slices, squeeze in the salted butter, and pour in the Oreo crumbles. Finally, spread the cocoa cake slices and decorate.
19.
Finished product. The prescription is 2 boxes, I made 4 boxes.
20.
Finished product.
21.
very delicious!
