4 eggs

65 grams of fine sugar

30 grams of corn oil

60 grams whipped cream

Low powder 1 15g

Oreo cookie crumbs 55g

Oreo doughnuts?

Add whipped cream to corn oil, stir well and heat until warm.

Add fine sugar to the egg liquid and heat it in water until the sugar melts.

Beat the whole egg liquid with an egg beater until the lines in the egg liquid are not easy to disappear.

Sift in the low powder and stir evenly with a scraper.

Pour in whipped cream and mix well with a spatula.

Finally add Oreo cookies and mix well.

Pour into the doughnut mold until it is 8 minutes full.

Put it in the middle layer of the preheating oven, heat it at 165 for 25 minutes, take it out immediately after baking, and cool it upside down to room temperature.