-
1
Crack the eggs into a basin, add powdered sugar, milk and corn oil, and mix thoroughly. -
2
Sift into the low-gluten flour and baking powder, stir with egg beaters until even and smooth, with no dry powder or particles. Avoid over-stirring that may cause the batter to become glutenous. -
3
Add Oreo cookie crumbs (40g) and mix evenly. -
4
The mixed cake batter can be put into a piping bag to make it easier to put into the mold. -
5
Add paper cups to the muffin cake mold. You can also use hard paper cups instead of the mold. Squeeze the cake batter into the mold until it is eighty full. Prepare some large Oreos. Cookies are placed on the surface. -
6
Preheat the Gobic T42 oven in advance, set the upper and lower heat to 175 degrees, set the middle layer, and bake for about 25 minutes. -
7
As the baking time increases, the cake body gradually expands and cracks appear on the surface. -
8
When it comes out of the oven, it will look beautiful without heavy coloring. It will look even better if you use small round Oreo cookies to decorate the surface. -
9
Open it up and see that the middle is full of air holes. The cake is very soft and full of crushed Oreo cookies.