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1
Separate the egg whites and egg yolks in an oil-free and water-free basin. -
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2
Add corn oil and pure milk. -
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3
Stir evenly until emulsified. -
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4
Sift the low-gluten flour into the egg yolks. -
5
Mix evenly in a straight line until there is no dry powder. -
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6
Add white sugar to the egg whites. -
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7
Beat until wet peaks form and the egg beater forms a curved angle when lifted. -
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8
Put one-third of the meringue into the egg yolk batter and mix evenly. -
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9
Add another third into the cake batter and mix evenly. -
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10
Pour the cake batter into the remaining one-third of the meringue and continue to mix quickly evenly. -
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11
Line a baking sheet with parchment paper, pour the cake batter into it, and tap lightly to release air bubbles. -
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12
Preheat the oven in advance, bake at 140 degrees Celsius and 150 degrees Celsius for about 25 minutes. -
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13
After baking, take it out and shake it a few times and let it cool. -
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14
Use a mold to press out a round shape from the cooled cake embryo. -
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15
Add white sugar to the light cream and beat until eight or nine times until evenly distributed. When the egg beater is lifted up, it will be in a straight and pointed state. -
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16
Appropriate amount of Oreo cookies for later use. -
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17
Fold the cake embryo in half, top with cream, and add biscuit crumbs. -
18
Finished product. -
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19
Finished product. -
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20
Finished product.