Magic Wand Cheesecake Soft Oreo

Flavor: Other; Technique: Baking; Time: Several hours; Difficulty: Moderate.

Step-by-Step Guide for Making Magic Wand Cheesecake Soft Oreo

Prepare the pre-ferment dough a day in advance, mix the pre-ferment dough ingredients into a ball, no need to form a film. Seal and refrigerate overnight.

For the main dough, except for butter, place all ingredients in the mixing bowl, tear the pre-ferment dough into small pieces. After forming a smooth dough, add the butter. Knead until smooth and elastic.

Let the kneaded dough undergo the first fermentation. Approximately 30 minutes.

For the crumb topping, cut the frozen butter into small pieces, add powdered sugar, low-gluten flour, bamboo charcoal powder, almond flour, and rub with hands to form small granules. Refrigerate for later use.

After the first fermentation, place the dough on a silicone mat and gently flatten. Divide into 3 portions.

Take each portion of dough, cut side facing down. Smooth the surface.

Gently roll the dough to elongate it.

Place the shaped dough on a proofing cloth for the second fermentation. Place a cup of warm water in the oven and proof for about 30 minutes.

After the second fermentation, take one portion of dough, gently press to remove air bubbles. Roll it into a tongue shape from the middle.

Flip it over and flatten. Press the bottom to facilitate sealing. Roll from top to bottom, pressing as you roll.

Roll it into a long strip with the sealed side facing down.

Spray water on the surface and stick the prepared crumb topping. Remember to seal the bottom without crumb topping. After applying the crumb topping, place a cup of warm water in the oven for the third fermentation. Approximately one and a half hours.

After fermentation, bake at 160°C (top heat) and 180°C (bottom heat) for 13 to 15 minutes. Adjust according to your oven’s temperament. If your oven is shorter in height, lower the temperature and add some time.

Soften the cream cheese, add powdered sugar, and mix gently with a spatula to avoid flying powder.

Once smooth, add softened butter to the cream cheese, and mix evenly.

Add cocoa powder, mix well, and transfer to a piping bag for later use.

Fill the cheese sauce into a piping bag, slice the cooled bread, and pipe in the filling for decoration.

Feel free to decorate according to your preferences.