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Oreo is famously known as the most versatile treat. It's not just tasty when we “twist, lick, and dunk” but can also be transformed into various other delectable dishes. Let's explore with Mytour the ways to make Oreo desserts with milk and turn them into enticing dishes.
1. Microwave Oreo Baking
If you're tired of the regular way of enjoying Oreos, give this a try. It's as simple as enjoying Oreo with milk.
- Indulge in the exquisite pleasure of transforming 4-5 classic Oreo cookies and 300ml of fresh milk (with or without sugar) into a delightful concoction. Break the Oreo into small pieces, drop them into a cup, pour in the milk. Stir until the Oreo blends seamlessly into the milk. Place the cup in the microwave, set it on Medium High for 1 minute, and voila!
2. Create a refreshing Oreo dessert by turning it into a chilled treat with milk
Explore the popular twist of making Oreo treats that rival those from a professional bakery. Unleash your culinary skills!
Gather the essentials:
- Use 1 pack of your favorite Oreo flavor (pick according to your preference)
- Include 2 boxes of yogurt with or without sugar
- Pour in 90ml of fresh milk
Instructions:
- Separate the cookie part and place it in a plastic bag, then crush it into small pieces. You can either finely crush it or keep it chunky, depending on your preference.
Image: Collected
- Put the crushed cake into a plastic box, add yogurt and fresh milk, then mix well.
Image: Collected
- Seal the box with a lid or food wrap and place it in the freezer for at least 2 – 3 hours.
- After freezing, you can either scoop and enjoy directly or get creative by turning it into Oreo cinnamon roll ice cream.
Image: Collected
3. Oreo Cream Puff
Ingredients:
- 80g all-purpose flour
- 30g cornstarch
- 70g unsalted butter
- 15g dark cocoa powder
- 1/4 teaspoon fine salt
- 300ml fresh milk
- 5 eggs
- 25g granulated sugar
- 60g sugar
- 4ml vanilla extract
- 300ml Whipping cream
- 80g crushed oreo cookies (1 large cookie bar)
- 90ml water
In a large mixing bowl, combine 25 grams of sugar and 30 grams of softened butter. Grate 30 grams of flour and add 8 grams of cocoa powder to the bowl, mixing the ingredients thoroughly.
Step 1: Cake Crust
- Take a large bowl and put in 25 grams of sugar and 30 grams of softened butter. Grate 30 grams of flour and add 8 grams of cocoa powder to the bowl, mix the mixture well.
- Shape the dough into small balls, then place them between two sheets of wax paper and flatten them with a round spoon.
- Put the cake crust in the cool compartment of the refrigerator.
Step 2: Mix Cake Batter
- Start by melting 40 grams of butter, adding 90ml of water, and a pinch of salt to a non-stick pot. Heat the mixture over medium heat and stir well.
- Next, add 53 grams of sifted flour and 7 grams of cocoa powder to the pot, and mix thoroughly with a whisk.
- Cook the flour mixture over low heat until it forms a smooth and elastic dough.
- Beat 2 eggs, then gradually add them to the choux pastry, stirring well after each addition.
Step 3: Create the choux pastry shells
Transfer the choux pastry dough into a piping bag fitted with a round tip. Pipe the dough onto parchment paper, creating the desired shapes for the pastry shells. Place the crispy shells on top.
Step 4: Bake the pastries
Preheat the oven to 200°C for 15 minutes, then bake the cake at 180°C for 15–20 minutes.
Step 5: Prepare custard filling
- In a saucepan, heat 300ml fresh milk until warm. In a bowl, mix 3 egg yolks, 30g sugar, 4ml vanilla extract, and 30g cornstarch. Slowly add the warm milk to the egg mixture, stir well, and strain for smoothness. Cook on low heat until the mixture thickens. Wrap the mixture tightly with food wrap and chill in the fridge.
Step 6: Mix the cream
Pour 300ml of whipping cream into a bowl, add 30g of sugar, then use an electric mixer to beat at medium speed until the cream forms stiff peaks, creating a standing peak.
Note: For quick and less separation of water in the cream, make sure all utensils are completely dry. You should also chill the bowl and whisk in the fridge for about 15 minutes before using.
Fold the previously made Custard filling into the whipped cream. Continue using the electric mixer to blend the mixture until well incorporated.
Add 80g of crushed oreo cookies and gently fold with a spatula. Place the spatula at the bottom of the bowl, push the heavy ingredients up, and fold them to the side in a folding motion. Continue until the mixture becomes smooth and silky.
Injecting cream into the pastry bag, then creating a small hole at the bottom of the cake and pumping it full of cream.
Here are 3 ways to make Oreo cake with milk, from simple to intricate, that Mytour Blog has compiled. You can roll up your sleeves and bake these enticing desserts to treat your loved ones and friends!
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