Fresh Oreo Chiffon Cup

Overview

How to cook Fresh Oreo Chiffon Cup at home

Tags

• baking
• afternoon tea
• corn oil
• corn starch
• low gluten flour
• oreo cookie crumbs
• oreo cookies
• refrigerated eggs
• fine sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Prepare the ingredients and crush them directly with biscuits, or buy ready-made crushed Oreos. Separate the egg yolk and egg white, put the egg white into a clean water-free and oil-free basin, and put it in the refrigerator for later use.

   

2. 2 Place the paper tray in the mold, remove the Oreo biscuit filling, and place it at the bottom of the paper tray, with the patterned side facing down.

   

3. 3 Pour corn oil and milk into a clean basin and beat with egg beater until emulsified and no oil spots are visible.

   

4. 4 Sift in the low-gluten flour and cornstarch together, and mix well with an egg beater in a zigzag shape until there is no dry powder and the state is slightly sticky.

   

5. 5 Pour in all the egg yolks.

   

6. 6 Continue to mix in a zigzag pattern until a smooth dripping egg yolk paste is formed. Remember to scrape off the edges of the basin and mix well, set aside for later use

   

7. 7 Take out the egg whites that have been frozen until they are surrounded by ice slag, and add a few drops of white vinegar or lemon juice to remove the fishy smell. At this time, you can preheat the oven to 160°C.

   

8. 8 Use an electric mixer to beat the egg whites at high speed until fish-eye foam is formed. Add 1/3 of the fine sugar and continue beating until the egg whites are fine and dense. Add 1/3 of the fine sugar and beat until the egg whites are slightly textured. Add the final amount of fine sugar.

   

9. 9 As shown in the picture, lift the whisk head to pull out a small curved hook (neutral foaming), turn to low speed and beat a few more times to sort out the large bubbles, and the egg whites will be delicate and shiny.

   

10. 10 Take 1/3 of the meringue and put it into the egg yolk paste. Use your left hand to turn the bowl counterclockwise. Use your right hand to cut in from the 2 o'clock direction with an egg beater. Move from the bottom of the bowl to the 7 o'clock direction and flip it to the center of the bowl. Repeat the cutting and stirring movements to make a preliminary mix. Don't lift the egg too high to avoid bringing in too much air, and the baked product will have a lot of pores.

    

11. 11 Take another 1/3 of the meringue, repeat the previous step and mix evenly. Pour it back into the remaining meringue. Do the same. After mixing, use a spatula to remove the eggs from the sides and bottom of the basin that are not evenly mixed. Stir a few more times.

    

12. 12 Pour in the crushed Oreos and mix well.

    

13. 13 Put the batter into a piping bag and pipe it into the paper tray filled with Oreo cookies until it is 8-9 minutes full.

    

14. 14 Lift the mold, shake it twice to knock out big bubbles, put it in the lower shelf of the Petri PE3050 oven, bake at 130°C up and down for 40 minutes, then turn it up and down at 150°C, and bake for 10 minutes. After baking, take it out of the oven, shake the mold twice to knock out the heat, and transfer it to a cooling rack to cool down.

    

15. 15 The plump and non-collapsing Oreo Chiffon Cup is ready. After cooling, seal and store in the refrigerator.