Santa Cake
1.
Beat the eggs into a stainless steel basin, add water syrup, honey and fine sugar
2.
Place the egg-beating basin in a basin with warm water around 40 degrees, and send it at high speed
3.
Whip until the egg beater is lifted, the dripping egg liquid will not disappear immediately, and the pattern can be drawn
4.
Sift in the low-gluten flour twice, pick up from the bottom with a hand mixer and stir until there is no dry powder
5.
Put the butter and milk into the container, and heat the water until the butter melts into a liquid state
6.
Pour butter milk into the batter
7.
Stir evenly
8.
Pour the batter into the mold and shake it twice to shake out the bubbles inside
9.
Preheat the oven to 160 degrees, bake for about 22 minutes, and cool down after baking.
10.
Whipped cream, sugar, and whipped into a piping bag, take appropriate amount of cream and add a little red pigment to mix evenly
11.
Add the dragon fruit cut into small pieces to the cake cup
12.
Spread a layer of red cream on the cake cup, then squeeze Santa’s hat on the edge of the cake, squeeze out Santa’s beard, and use the melted dark chocolate to draw Santa’s eyes and mouth, and Santa is finished
Tips:
To beat whole eggs in winter, you can sit the egg beater in a basin filled with warm water and beat at high speed with an egg beater; after sifting in low-gluten flour, it is recommended to use a hand blender. The method is to stir from the bottom and stir with your right hand. Turn the pot counterclockwise with your left hand, and stir until there is no dry powder; the whipped cream of the cake cup is not red enough, so it must be made with positive red pigment, so that it will be more like Santa’s red hat.
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