Let's bake together with Cai Cai! Today I'm sharing a recipe for creamy Oreo mini cakes. They won't shrink! They won't collapse! They won't peel! Water bath method—delicate and moist! The ingredients and techniques are very simple, even beginners can easily master them. Kids especially love them, let's get started! ❤️ Approximately 5 eggs are needed. The weight of the egg whites and yolks will vary depending on the size of the eggs, so it's best to weigh them!
Materials
No shrinkage! No collapse! No peeling! Steps for making Oreo mini milk cakes.
First, prepare the ingredients. Separate the egg whites and yolks beforehand. The bowl for the egg whites should be free of oil and water. You can freeze the egg whites in the refrigerator.
Line the mold with parchment paper beforehand.
Place the heavy cream and egg yolks in a large container.
Mix well with a hand whisk.
Sift in the cake flour.
Use a hand whisk to mix until smooth. The egg yolk batter will be slightly thicker than that of a chiffon cake. The mixed egg yolk batter should be smooth, fine, and free of lumps. Set the prepared egg yolk batter aside.
Add a few drops of lemon juice to the egg whites that have been frozen for a short while and prepare to whip them. At this time, remember to preheat the oven. Place a baking pan filled with water on the bottom rack of the oven and place the baking rack on the middle rack. Preheat the oven to 160 degrees Celsius.
Whip egg whites with granulated sugar until the meringue has clear lines and a smooth texture. When you lift the whisk, the egg whites should form soft, slightly curved peaks.
Add about 1/3 of the meringue to the egg yolk mixture and fold it in gently with a spatula.
Then pour the mixed egg yolk mixture back into the remaining meringue.
Mix thoroughly using a folding motion.
Add Oreo cookie crumbs.
Mix thoroughly by folding or stirring.
Transfer the prepared cake batter into a piping bag.
Squeeze the mixture into the mold lined with parchment paper, filling it about eight-tenths full, and remove any large air bubbles from the surface.
Place the baking pan in the middle rack of a preheated oven, keeping the water from the bottom baking tray inside. Use a water bath method, first baking at 110 degrees Celsius for 20 minutes, then at 135 degrees Celsius for 25 minutes, and finally at 160 degrees Celsius for 5 minutes. These times and temperatures are for reference only and should be adjusted according to your oven.
The cake looks beautiful while it's baking.
It's baked!
After removing it from the oven, shake it to release the hot air and let it cool slightly on a cooling rack.
No shrinkage! No collapse! No peeling!
The cake was made using a double-layer water bath method, resulting in a soft, moist, and delicate texture when cut.
It tastes great even after being chilled.
No shrinkage! No collapse! No peeling! Tips for making creamy Oreo mini cakes
The time and temperature are for reference only and should be adjusted according to your oven. Whip the egg whites until stiff peaks form; the peaks can be slightly softer.
