Christmas Cupcakes

Christmas Cupcakes

1. Separate the yolk and white of the egg

2. Add sugar to the egg yolk and stir until the volume is enlarged, the state is thick, and the color becomes lighter.

3. Sift the low-gluten flour into the egg yolk three times

4. Sift the low-gluten flour into the egg yolk three times

5. Stir evenly with a rubber spatula to form an egg yolk batter. Put the mixed egg yolk batter aside and set aside

6. The egg white bowl needs to be oil-free and water-free. Add 3 drops of lemon juice

7. Add 1/3 of the fine sugar when the egg whites are sent to the fisheye bubble state. Continue to beat and add the remaining sugar in two batches. Finally, the egg whites are sent to a wet foaming state (after lifting the whisk, the egg whites are pulled out of the curved sharp corners)

8. Put 1/3 of the egg whites into a bowl of egg yolks, and stir evenly (from the bottom up, do not stir in circles). Put another 1/3 of the egg whites into the egg yolk bowl and continue to mix evenly

9. Pour the well-mixed batter into the remaining egg whites, and stir again to make a chiffon cake batter

10. Pour the batter into a baking pan lined with tin foil or greased paper, smooth it, and shake it vigorously to let the big bubbles inside the batter escape

11. Put the baking pan into the preheated 180 degree oven and bake for 15-20 minutes until the surface is golden

12. Out of the oven

13. Whip animal cream

14. Adjust the coloring to the cream and set aside

15. Just follow this picture to draw, first cut the cake into this shape

16. Spread a thin layer of cream on the surface of the cake and draw the shape of Santa Claus with a toothpick

17. Draw a rough shape, as shown in the figure

18. Finally, decorate with fondant flowers

Tips:

Egg yolk paste: egg yolk 4 low-gluten flour 90 g white sugar 20 g corn oil 50 g water 50 g protein paste: egg white 4 white granulated sugar 60 g decoration material: animal light cream 250 g white granulated sugar 15 g fondant appropriate amount