Oreo pudding recipe
Ingredients
- 26 Oreo Sandwich Cookies
- 370 ml light cream
- 37 g Sandwich filling
- 52 Oreo Cookies
Instructions
- First divide the Oreo biscuits into 52 biscuits and sandwich fillings, set aside
- Crush the Oreo biscuits first (the more crushed they are, the smoother the texture will be; you can use a blender to crush them, which will be faster and more convenient)
- Add light cream (approximately 55-75 ml) to the sandwich filling, stir until completely even. 2. Add the remaining light cream and beat with an electric beater. Use the egg beater to mix well at "speed 1" and then slowly increase the speed to "speed 5" and beat until it reaches 80-90% (that is, hard foam). Pick up the egg beater and the tail will appear upright and sharp; the beating time is about 2-9 2.5 minutes; pay attention to the changes in the cream from time to time, and pay extra attention until there are lines. If you beat it too hard, it will not be smooth enough. Over-beating will also separate the oil and water of the cream and turn it into butter. If this happens, you can Add 2 tablespoons of unfrozen cream and beat by hand until normal)
- First spread a layer of Oreo cake crumbs (does not need to be too thick) 2. Use a pump bag to pump a layer of cream, and pump in circles from the outside to the center (the strength and speed should be Uniform, no gaps in the middle)
- Spread another layer of cake crumbs (after spreading, use a spoon to gently press down on the surface of the wood chaff) 2. After spreading the layers one by one, place Refrigerate until solid
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