Cooking Steps

1. 

   Step1:First, scrape off the white layer of Oreo. Leave only 80g of black biscuits. Put them into two fresh-keeping bags. Beat them with a rolling pin until they are crushed.

2. 

   Step2:Take 40g of animal butter and melt it into oil. Mix it with crushed Oreo. Pour it into the mold evenly. Compact it. Put it into the refrigerator and freezer.

3. 

   Step3:Cream cheese cut into small pieces. Soften with water. Beat the cheese with the electric beater until it is smooth and free of grain. Then add 60g sugar powder and continue to beat.

4. 

   Step4:Add the egg in two times. Beat it to the full fusion every time. Add 45g light cream. Play to full fusion. Smooth without particle feeling.

5. 

   Step5:Mix the batter with a mixing knife.

6. 

   Step6:Pour into the mold with the bottom of the biscuit. Place it on a flat surface and shake off the bubbles.

7. 

   Step7:Preheat oven to 160 degrees. Bake in water bath for 60 minutes. (the water bath method is to fill the pan with water and put it on the bottom of the oven. The cake is placed on the middle grill.

8. 

   Step8:Observe the coloring of the cake surface during baking. If the color is too deep, it can be wrapped with tin paper and baked.

9. 

   Step9:After the cake is cooled, refrigerate it for more than 4 hours or overnight.

10. 

    Step10:After demoulding, melt 15g of light cream and dark chocolate beans into the mounting bag. Extrude patterns on the surface of the cake.