How to make Oreo cake?
Use materials
Cocoa Qifeng cake: 3 eggs, 40 grams of milk, 30 grams of corn oil, 40 grams of low-gluten flour, 0/5 grams of cocoa powder/kloc-,and 55 grams of fine sugar.
Decoration: 300 grams of whipped cream, 24 grams of fine sugar, appropriate amount of plug-ins, and 6 Oreo biscuits.
Noodles sauce: 25g of dark chocolate and 25g of milk.
Production method
1. First of all, let's make the cocoa Qifeng cake blank. First, separate the yellow and white eggs and put them into two clean large bowls without water and oil, so as to ensure that the eggs are fresh and the materials are dry. This is the first step to the success of Qifeng cake. Add milk and corn oil to the bowls with egg yolks.
2. Fully mix the eggs until they are completely emulsified, that is, the yolk is fully blended with other materials.
3. Sift the low-gluten flour and cocoa powder into the bowl together, which can make the powder entrap more air, thus making the Qifeng cake taste softer and more delicate.
4. Use the egg to draw the "Z" and stir it evenly, so as to avoid drawing circles and stirring, so as to avoid the occurrence of gluten in the batter, and put the prepared cocoa yolk paste aside for later use.
5. Next, deal with the egg white. When separating the egg white, be careful not to mix the egg yolk, which may cause the egg white to fail. Add 55 grams of fine sugar to the egg white three times, first add one third, and electric egg beater Kaizhong Expressway will send the egg white to the thick fish eye bubbles, as shown in the figure.
6. Then add a third of fine sugar, which is still sent by electric egg beater Kaizhong Expressway until the frost bubbles become fine, the volume expands and the color turns white.
7. Finally, add the remaining one-third of the fine sugar, and electric egg beater will send it at medium-high speed first. During this period, he will keep observing the state of the protein cream until the short and sharp corners appear on the peeling and beating head, that is, the hard foaming state will be sent. Later, it can be sent at medium-low speed. Is it necessary to turn off the eggbeater to observe the state and avoid excessive sending?
8. Add one-third of the protein cream to the prepared cocoa yolk paste, and stir it evenly by turning it up and down.
9. Then pour it all into the rest of the egg white cream, still using the method of turning it up and down and stirring it evenly.
10. Pour the prepared batter into a 6-inch anode Qifeng cake mold, gently shake out big bubbles, preheat the oven in advance 140 degrees, and bake for about 50 minutes in the middle and lower layers.
1 1. After the baked Qifeng cake is baked, it should be shaken on the desktop. After the hot air is shaken, it should be immediately inverted on the rack to cool, and it takes about 2 hours to ensure that the cake blank is completely cooled before demoulding.
12. The surface of this cake blank is slightly cracked, and there is no collapse, retraction or waist retraction.
13. When baking the cake, let's deal with Oreo cookies, take 4 Oreo cookies, remove the sandwich and put them in the cooking machine, and grind them into fine powder.
14. Add 24 grams of fine sugar to the whipped cream, and electric egg beater beat it to seven at medium speed, that is, obvious lines appear, and the whipped cream loses fluidity, but it is not in a very hard state. Seven distribution is the best state for cake topping, and then most Oreo powder is added, leaving a small part for later use.
15. Beat evenly with electric egg beater at low speed, and our Oreo cream is ready.
16. The Qifeng cake is air-cooled and demoulded, cut from the side, and divided into three parts evenly. Oreo cream is applied to each layer, and appropriate fruit particles can be added to each layer if you like fruit cakes.
17. Finally, carefully smooth a layer of Oreo cream around and at the top of the cake blank with the turntable and spatula.
18. Melt 25 grams of dark chocolate and 25 grams of milk, put them in a paper bag, and decorate the top corner of the cake with dripping spray. This can be freely played according to personal preference.
19. Then decorate the top and sides of the remaining two Oreo cookies. I used a small amount of Oreo cream and sugar beads for the eyes.
20. Finally, just decorate it with plug-ins.
The method of Oreo cheesecake
Ingredients: Oreo biscuits140g, cream cheese 200g.
Accessories: 430g of whipped cream and 70g of powdered sugar.
Practice:
1 take100g of Oreo biscuits, add 30g of whipped cream and mix.
2 Wrap the bottom of the round Mu Si circle with tin foil, and pour part of Oreo in step 1.
3 Use a rolling pin to compact the bottom.
4 The remaining 400 grams of whipped cream and 40 grams of powdered sugar are sent until a slight grain appears, and the whipped cream is refrigerated in the refrigerator for later use.
5 Add the remaining 30 grams of powdered sugar to the softened cream cheese, and stir well with a manual whisk.
6 Take a part of the light cream into the cream cheese, then add the remaining 40g Oreo biscuit crumbs, and mix them well (the remaining part of the cream is reserved for decoration).
7. After mixing, put it into a disposable decorating bag.
8 Squeeze into the circular Mu Si circle, and then smooth the surface with a spatula.
9 put it in the refrigerator and freeze it until it condenses, take it out and demould it with a hot towel, squeeze a little cream on the surface, and then insert mini Oreo cookies.
Simple method of Oreo cake
Ingredients: Oreo biscuits, milk, yeast powder.
Practice steps:
Step 1, prepare Oreo cookies.
Step 2, the biscuits are crushed.
Step 3, separate the sandwich from the biscuit, add a little milk to the heart and stir.
Step 4, then add the evenly mixed syrup and a little milk.
Step 5, then add a little yeast powder and mix well.
Step 6, break up.
Step 7: I don't have a grinder to steam the cake, so I use a pot and steam it in the pot for about 15 minutes.
Step 8, take out and cut.