Salted Cream Box Cake

Overview

I don’t like sweets, but I jumped up when I saw this salty cream box cake! After tasting it, I felt so satisfied and enjoyed it. The pictures of the finished product are not very good, I only wrote about the process to record them. This formula comes in two 709ml boxes. I made a mistake the first time, but I found out later and quickly corrected it.

Tags

• baking
• good looks
• afternoon tea
• students
• cake flour
• cocoa powder
• egg white
• egg yolk
• oreo cookie crumbs
• pure milk
• soft white sugar
• whipping cream
• white vinegar
• salt
• vegetable oil

Ingredients

Steps

1. 1 Pictures of all ingredients, egg yolks and egg whites have been separated into oil-free and water-free buckets

   

2. 2 First add milk and vegetable oil to the egg yolks and mix well, then add cocoa powder and mix well

   

3. 3 Sift in the low-gluten flour, then mix gently to form a cocoa batter

   

4. 4 Add the soft sugar to the egg whites in three batches and beat until ten (add a few drops of white vinegar to the egg whites)

   

5. 5 First take one third of the egg white foam and mix it into the cocoa batter

   

6. 6 Then add the rest of the egg white foam and stir evenly

   

7. 7 (Preheat the oven to 175 degrees at this time) Pour the mixed batter half a foot away from the baking pan into a 28*28 baking pan, and smooth it out with a spatula.

   

8. 8 Place the baking sheet into the middle and lower rack of the oven and set it to 175 degrees for 18 minutes (this is what my oven looks like).

   

9. 9 When the time is up, take out the baking pan

   

10. 10 Take out the cake slices, peel off the parchment paper, and let cool

    

11. 11 Divide the cake slices evenly into six slices (my eggs are too big, so the cake slices are a bit bigger, so I divide them into six slices, one box with three slices and two large boxes. In the picture, I misremembered at first and prepared three large ones. The rest of the scraps are put in a small box), first put one cake slice into the cake box,

    

12. 12 Crush the Oreo biscuits with a rolling pin, weigh them well, and prepare to whip the whipped cream. Place the bucket and whisk in the refrigerator in advance. Only a little bit of salt is needed. Do not return to zero after weighing the whipping cream. Add 1.5 grams of salt.

    

13. 13 Add 25 grams of soft white sugar one at a time to the whipped cream, beat until 7 and distribute,

    

14. 14 Pour in 30g of crumbled Oreo cookies and beat briefly. Stop immediately when it reaches about 90%. Be sure not to overbeat

    

15. 15 Place the whipped Oreo cream into a disposable piping bag.

    

16. 16 Cut a small opening of 0.5cm and squeeze it into the cake box (I have three boxes in the picture. I didn’t realize anything was wrong until here. I will use a shovel to scoop out the ones from one box and put them into other boxes, otherwise they will be too shallow.)

    

17. 17 In the last picture, after piping out the first layer of Oreo chopped whipping cream, sprinkle with 10g of Oreo cookie crumbs; then cover the second piece of cake, pipe the second layer of Oreo crumbled whipped cream, and sprinkle with 10g of Oreo cookie crumbs; then cover with the third piece of cake, pipe in the third layer of Oreo chopped whipping cream, sprinkle with Oreo cookie crumbs, and decorate it.