Cooking Steps

1. 

   Step1:Beat the yolk with hand eggs. Add corn oil. Stir wel

2. 

   Step2:Add milk. Stir well

3. 

   Step3:Sift in the flour with low gluten, remove it from the bottom with hand-operated egg pump and stir until it is dry

4. 

   Step4:Add vanilla extract and mix well

5. 

   Step5:Add a little salt and lemon juice to the protein

6. 

   Step6:Add sugar in three times and beat until wet and dry

7. 

   Step7:Take one third of the protein cream to the egg yolk paste, turn it over with a scraper, and then take the remaining one half of the protein cream and continue to turn it over until the protein state is not seen

8. 

   Step8:Pour into the albumen cream basin. Continue to mix evenly

9. 

   Step9:Pour the batter into the mold. Shake twice. Shake off the bubbles inside

10. 

    Step10:Preheat the oven to 150 degrees. Put it into the mold. Bake for about 33 minutes

11. 

    Step11:Cooling by turning over after discharging

12. 

    Step12:The cake is divided into 4 pieces. Remove the sandwiches from the Oreo biscuits. Put them in the plastic wrap and crush them with a rolling pin

13. 

    Step13:Whipped cream with sugar and salt, crushed Oreo biscuits and whisked until smooth

14. 

    Step14:Finishing and decoration.

15. 

    Step15:Finished product drawin

16. 

    Step16:Finished product drawin