Olio's salt cream box

By VicentaLakin

Olio's salt cream box
The box cake is definitely a hot one for many private houses now, so this Olio cream box is the soul of the box cake. It's a super simple piece of cake, a layer of cream cream and a layer of olio. Tastes even more delicious! Of course, as a pigmented me, it's a bit too much. This square makes 709 milligrams of box cake in two。

Recipe Recommendations

  • eggs
  • pure milk 40 grams
  • corn oil 40 grams
  • low-gluten flour 45 grams
  • Favna cocoa powder 15 grams
  • fine sugar 45 grams
  • lemon juice 3 drops
  • light cream 250 grams
  • Sea salt or ordinary salt 1 gram
  • Oreo broken
  • Oreo 60 grams

Steps for Olio's salt cream box

  • 1
    Prepare all materials, separate three eggs from yolk, clear the eggs. Put the yolk in corn oil and pure milk so that corn oil and pure milk can be fully wrapped in egg yolk while keeping it on standby
  • 2
    Let's start with a blow-out of protein frost, start with an electric omelet, start with half of the sugar white and continue with a slow break。
  • 3
    It pulls out a little triangle like that and looks at the tip of the table. You can pour in the rest of the fine sugar, drop a few more drops of lemon juice, and continue to pass
  • 4
    Until you hit a dry hairball, you lift an egg, you have a vertical angle on the protein! The protein is fine and it's radiant。
  • 5
    The yolk is then dealt with, and the egg-pumper is used to mix it evenly and then sift in low-banded flour and corn starch。
  • 6
    Be careful not to mess around with the clockwise. That's how the flour works. So you have to flip the pasta. Preheat oven, 175 degrees up and down。
  • 7
    In two more fractions, protein cream was added to the cocoa paste, evenly mixed up and down。
  • 8
    Until the proteins are fully integrated with the yolk paste, the paste is loose. Be careful not to overwhelm here, just fine when the paste merges。
  • 9
    Oilpaper on the grill, which is 28 ounces of gold. Putting the paste in the oven, flattening it with a machete, and shattering the surface bubble from the top vertically down。
  • 10
    Put it in the oven and roast it at 175 degrees for 13 minutes. The baked piece of cake needs to have a toothpick, see if you can bring a paste. If the paste on the toothpick is not ripe, it'll take a few minutes to bake it. If the paste isn't ripe, you can take it out, and you can shake the bubble on the table, and you can take the piece of cake out of the grill and put it down on the grill, tear the paper down gently and hang it cold
  • 11
    if you put 30 g in the cream cream, olio will be crushed with a cane, so don't be lazy here, or olio's crackers will block the mouth of the bouquet, and you won't get cream out。
  • 12
    The cold piece of cake is evenly cut in six. As shown
  • 13
    Prepare all the cream. I use rose sea salt, you can also use Mediterranean sea salt or ordinary salt。
  • 14
    puts 25 g of sugar in light cream and starts with an electric omelet。
  • 15
    One gram of sea salt or salt can be added to the punch when it's a little thick。
  • 16
    When the cream comes out in seven, the 25 grams of Olio continue. Fight! Fire
  • 17
    Just call nine more distributions, like the figure. Don't overdo it. Just a few more fights after Olio。
  • 18
    Put the cream down in the bouquet, and I'll use the eight-tooth medium。
  • 19
    The box is clean, the water is dried and the bottom layer is covered with a piece of cake。
  • 20
    And then squeeze a cream cream. Here you can squeeze it any way you want. It doesn't matter what you want。
  • 21
    And a layer of olio. As shown
  • 22
    Then you cover a piece of cake and repeat step 19.20.21, which is three pieces of cake in a box. Until the third piece of cake is put on, then the flower type is squeezed on the edge with a bouquet of bouquets, and then the olio cookies are crushed in the middle, and a mint decoration can be placed on the cracker, and a box cake is made。
  • 23
    It's better to freeze the salt cream box in the fridge for more than two hours, so that Olio's snorkels are softened and the salt cream is perfectly integrated, which is called a ghost. Let's do it

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