When cake is cold, remove from the chiffon mold. Yummy orea chiffoncake is ready to serve, enjoy. - ***預熱烤箱155度***將粉類過篩2次 （放一旁待用）***蛋黃蛋白分開，蛋白放進冰箱，待用 做法： - 蛋黃+植物油，攪拌至完全融合 - 加入鮮奶，繼續拌均勻 - 分3次加入低粉，慢慢輕攪拌均勻 - 分次加入蛋黄慢慢輕攪拌均勻， 放一旁待用 - 從冰箱拿出蛋白，用mixer把蛋白打至發泡，分3次加入幼糖，打至乾性發泡- 將Oreo餅乾碎倒入麵糊，輕攪拌至均勻 - 拌入1/3的蛋白霜至麵糊裡， 攪拌均勻- 將麵糊拌進剩餘的蛋白霜裡， 攪拌至看不見蛋白體- 倒入戚風模，然後往桌面輕敲一兩下 - 放進已經預熱的烤箱， 用155度烘40分鐘（以個人的烤箱為標准或至熟） - 用cake tester插入拿出乾淨就可以出爐倒扣- 蛋糕扣待冷脫模- 享用啦Ingredients. (Batter)5 egg yolks90g of cake flour (sifted twice)80ml of milk/ fresh milk50ml of vegetable oil(Oreo crumb)6x2 pieces of Oreo biscuit without the cream - Put into zip-lock bag, lightly crush with hand. Pour the batter mixture into the 20cm chiffon mold, 8
Oreo Evaporated-milk CheeseCupcakes. 材料B：80ml淡奶2颗蛋黄250克芝士奶油CreamCheese(室内放软切小块状）. 35克幼糖做法： ***烤箱烤盘注入清水~ 预热160度- 把Oreo饼干对半掰开，去掉白色内陷（留着待用）- 将7片Oreo饼干大概压碎（用来装饰用）- 其余的都丢进食物处理器里搅拌成碎状- 隔水溶解35克无盐牛油- 将牛油加入饼干碎里搅拌均匀- 准备11个小杯子，勺入一汤匙Oreo饼干碎，压扁。- 将淡奶，蛋黄和cream cheese以及之前Oreo饼干刮出来的Cream放进一个大碗里，用汤匙压一下芝士奶油稍微搅拌然后使用Mixer打拌至柔滑的糊状，加入Oreo饼干碎- 用mixer把蛋白打至发泡，分3次加入幼糖，打至干性发泡 - 拌入1/3的蛋白霜至芝士面糊里， 搅拌均匀- 过后再慢慢的拌入其余蛋白只完全看不见蛋白体- 把芝士糊勺入小杯子里至8分满 - 放进烤箱以蒸烤方式，160度烘烤25分钟- 最后5分钟打开烤箱撒上一些Oreo饼干碎，继续烘烤- 出炉，待冷，进冰箱- 冷冻过的芝士杯子蛋糕比较赞噢~English Version~Oreo Evaporated-milk CheeseCupcakesIngredient A. 80ml of evaporated milk2 egg yolks250 g Cream Cheese (room-temperature, cut into a small pieces)A bit of the Oreo crumbs Ingredient C. *** Filled some water in the oven pan and preheat the oven in 160c****** Prepare 11 small paper cups***- Separated the cookies and remove the cream (the cookies cream will mixed together with the Cream cheese batter) - Slightly crush 7 pieces of Oreo biscuits (For the decoration)- Put the rest of the biscuits into a food processor and pulse till fine- Melt 35g of unsalted butter and mix into the Oreo crumbs (left some to mix with the cream cheese batter)- place 1 teaspoon of Oreo crumbs into the paper cup and slightly press to flatten the crumbs- Mix the Evaporated milk, Cream cheese, egg yolks and the cookies cream into a big bowl (mixer), beat with the electric beater in low speed until it well combined (smooth) - Beat egg white with electric beater until big bubbles formed, add in 35g of sugar in 3 times (a little at a time) and beat until stiff perks formed - Fold in egg-whites- Spoon 80% full the batter mixture into the paper cups- bake for 25minutes in a water bath- Sprinkle some Oreo crumbs in the last 5 minutes and continue baking- Leave it completely cool before place in to the refrigerator for at least 2-3hours- Yumyumyum~ serve chilled ^^经过烘培成功才敢把食谱分享出来的，本人无法控制任何第三者在采用食谱时未能成功做出成品。本人将无需负责或承担任何失败的成品^^-Rvy-14. 250 g Cream Cheese (room
Evenly distribute egg whites, diced avocado, black beans, and shredded cheese on each tortilla. 1/2 cup reduced fat shredded mexican or colby jack cheese
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