Chinese Food
Oreo salty cream chocolate cake
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When I was a girl, I began to like baking. It made me feel that sweetness could be made with both hands. At that time, I made baking for my sweet dad, so that he could eat the delicious food at home. I'll try my best to make crab shell yellow, sipani and butterfly crispy, as long as he can think of it. Because only when he makes it, I can give it to my father at ease. At the same time, I also know that the original dessert is so high in calories. However, his love for baking has not been reduced. I'll marry later and make it for my husband. Later, I want to make it for my children with a big stomach Come and make a cake for her at every important moment. It's not to save money. It's just a belief. Pass it on with love. Present it with delicious food. -
Cooking ingredients
Cooking Steps
Step1:Refrigerated eggs are separated from egg yolk and protein in a water-free and oil-free basin. The protein is frozen in the refrigerato
Step2:Add 20g white sugar to egg yolk and stir evenl
Step3:Add water and corn oil to the egg yolk paste in turn and stir wel
Step4:Sift the low gluten flour into the mixed yolk paste. Turn it over evenly without any particles
Step5:Remove the quick-frozen protein. Use electric egg whisk to get the coarse bubbles. Add 20G sugar. Then send to the blister and add the 20G sugar. Continue to spread the more delicate foam to finish the remaining sugar. Then send the egg to the small triangle with inverted pendulum when the protein is not mistress
Step6:Take one third of the beaten egg white and pour it into the egg yolk paste. Cut and mix wel
Step7:Pour the batter into the batter again. Continue to cut and mix evenly. Don't overdo it to avoid defoaming. Pour the cake batter into the mold and shake it gently for several times. Shake out the bubbles in the batter. The upper tube of the oven is 135 degrees, the lower tube is 150 degrees, preheat and bake for 50 minutes
Step8:After baking, the cake will be shaken slightly, and the hot air inside will be shaken out and buckled on the shelf. It will be demoulded when it is cool through
Step9:Put Oreo biscuits in plastic bags and break them with tool
Step10:Pour 25g of soft white sugar and 2G of salt into 400g of light cream and beat to 60%. Pour the Oreo biscuit powder into it. Beat with electric egg beater until the lines do not disappear
Step11:The cake is evenly divided into three piece
Step12:Spread the whipped Oreo cream on the cake slices. Three layers are evenly spread
Step13:Put the coated cake in the refrigerator and refrigerate for one hou
Step14:Put 60g light cream into the milk pot and heat to a slight hea
Step15:Pour chocolate into cream and stir until melte
Step16:Pour the chocolate sauce into the decoration bag. Cool it to room temperature, cut a small hole in the decoration bag, and start to squeeze the edge of the scallion cake. Pay attention to rotate around the cake at a constant speed, and finally decorate the fruit or Oreo biscuit according to your preference
Cooking tips:Baking tip 1 here's the amount of 8-inch cake. 6-inch cream is halved. 2. The eggs for Qifeng cake should be refrigerated. When mixing the yolk paste, put the protein into the freezer. After mixing the yolk paste, there will be small ice dregs around the protein. The protein will be more stable when it is dismissed. Qifeng cake must be cooled before demoulding. It's not easy to collapse and shrink. This cake is also very good for beginners. It's very beautiful without plastering, because it can cover the insufficient place with chocolate. There are skills in making delicious dishes.
