Health benefits
Blueberries: low in protein
Ingredients
Slow-laying eggs ( 3 ) | Milk ( 35g ) |
Corn oil ( 25g ) | Fine sugar ( 30g ) | Low-gluten flour ( 45g ) | Lemon juice ( A few drops ) |
Whipping cream ( 300g ) | Fine sugar ( 25g ) |
Blueberry ( appropriate amount ) | Oreo cookie crumbs (appropriate amount) | Decorated cookies (appropriate amount) |
How to make 4-inch Oreo salted cream cake
1.Prepare ingredients for later use
2.Separate the egg white and egg yolk in two water-free and oil-free basins
3.Add milk and corn oil to the egg yolks and stir evenly, sift the low-gluten flour and draw Z characters and stir evenly
4. Add a few drops of lemon juice to the egg whites, add sugar, and beat until dry foam
5.Put 1/3 of the meringue into the egg yolk paste and mix evenly
6.Pour it back into the remaining meringue and mix evenly using the same technique
7.Pour into a four-inch chiffon cake mold and shake it a few times to release air bubbles
8.Put it into the oven and bake at 150 degrees for 30 minutes
9.After baking, take it out and let it cool down to remove from the mold
11.Continue to send to the decorating state
12. Place the cake embryo on the paper tray, squeeze in an appropriate amount of cream, and add crushed Oreo cookies
13. Repeat the operation, then refrigerate for 30 minutes, and then wipe the surface
14.Decorate with cream
15.Decorate with fruits and cookies
10. Add light cream to fine sugar and beat until yogurt-like, add crushed Oreo cookies
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
