Main Ingredients:
Eggs: 6; Cake Flour: 100g; Milk: 72g; Sunflower Oil: 72g; Sugar: 55g; Lemon Juice: 3 to 5 drops; Fafu Na Cocoa Powder: 5g.
Additional Ingredients:
Blue Windmill Whipping Cream: 300g; Granulated Sugar: 30g; Oreo Cookies: 2 packs.
Flavor: Milky; Technique: Baking; Time: 30 minutes; Difficulty: Easy.
Detailed Steps for Making Oreo 6-Inch Mini Cake
The above ingredients are suitable for: Learning Chef Non-stick Square Rainbow Cake 5-piece 6-inch mold one serving.
Mix salad oil with milk for emulsification.
Add egg yolks and continue to mix evenly.
Sift in cake flour.
Mix well until no lumps!
Take 3/5 of the cocoa powder and continue to mix evenly. “Remember to sift the cocoa powder.”
Divide into two portions and fold into the original cake batter and cocoa cake batter respectively.
Do not overmix to avoid deflating the batter. Pour into the mold.
I divided it into three portions of cocoa and two portions of original flavor.
Place in the oven, I use Dongling oven, place a tray on the bottom layer, and four trays on the rack above, remove the top layer after baking, and bake the bottom layer for an additional 5 minutes.
As shown, the oven is 38 liters, if your oven is large enough, you can bake them together, if it’s too small, you can try this method.
Remember to invert the cake after baking for a perfect demolding. “The bottom left corner is a bit stubborn.”
Whip the cream with sugar until it reaches a 8-9 point consistency. “You can whip it slightly harder because you don’t need a smooth surface.”
Spread more cream on the edges.
Use the back of a spoon to spread crushed Oreo cookie crumbs. “Remove the cream from the sandwiched cookies and crush them in a plastic bag.” I used a wide-toothed piping tip to smooth the surface.
Decorate the surface as desired… keep it simple.
