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▶ingredient
4 egg yolks, 40g sugar, 1g salt, 30g water, 20g cooking oil, 80g cake flour, 30g crushed oreos
4 egg whites, 40g sugar
100g cream cheese, 40g sugar, 180g whipping cream, 50~80g milk
6 crushed oreos, mini oreos
1) Eliminate the cream of Oreo and break the cookie part.
2) Heat up the oven to 170°C.
3) Mix the yolk, sugar, salt, water, and cooking oil together.
4) Sift the cake flour and mix it with broken Oreo.
5) Whip the albumen of the egg.
6) Make hard meringue by adding sugar in 2-3 times.
7) When meringue is completed, add it to yolk batter 2-3 times and mix them together.
8) When they are all mixed together, fill 70-80% of the mold.
9) Bake it for 30~35 mins in the oven (Skewer test)
10) Cool the baked chiffon cake.
11) When it's all cooled down, cut the top part and make it even to take it out from the mold.
12) Wrap the mousse band a little higher than the cake.
13) Place it on top of the plate that is either wide or have some depth.
14) Mix the cream cheese with sugar.
15) Either whip the cream on its own or added to cream cheese to make a hard whipping cream.
16) Add milk little by little to adjust the density.
17) Fill the cream up to the height of the mousse.
18) Eliminate the Oreo cream and break it.
19) Put the broken Oreo on the top and decorate it with mini Oreos.
20) Get rid of the mousse ring for the cream to fall down.
(If you get rid of the mousse ring right away when it's out from the refrigerator, the cream may not fall down)
+ Please keep the cake in the refrigerator and eat it in 1-2 days.
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6 сен 2019
