1. Prepare chiffon cup materials. Put the separated protein into a clean, water-free and oil-free basin, and refrigerate for later use.
2. Pour corn oil and milk into a clean basin, beat with eggs until emulsified, no oil spots are visible. Involve all egg yolks.
3. After whipping evenly, sift in the low powder.
4. Mix well with egg yolk in a zigzag shape until there is no dry powder to form a smooth dripping egg yolk paste. Scrape the edge of the basin and mix well. Set aside for later use.
5. At this time, you can preheat the oven 180 degrees up and down. Take out the egg whites and add a few drops of white vinegar or lemon juice to get rid of fishy. Beat with an electric whisk at high speed. Beat the fish-eye bubbles, add 1/3 of the sugar; then continue to beat until the bubbles are fine, add 1/3 of the sugar; Beat until the egg whites are slightly textured, add the last fine sugar. As shown in the figure, lift the whisk to pull out the small tip (dry foaming), turn to a low speed and beat a few more times to sort out the big bubbles. The egg whites are delicate and shiny at the end.
6. Take 1/3 of the meringue into the egg yolk paste, turn the pot counterclockwise with the left hand, and cut it from the 2 o'clock direction with the right hand with the egg pump, from the bottom of the pot to the 7 o'clock direction and turn to the center of the pot, repeat the action and mix thoroughly. . Don't raise the egg pump too high to prevent too much air from being brought in, and the finished product will have a lot of pores.
7. Take another 1/3 of the meringue, repeat the previous step, and mix evenly. Then pour it back into the remaining meringue, do the same, after mixing, and finally use a spatula to pour out the eggs on the sides of the basin and the bottom of the basin, and then stir for a few more times.
8. Put the batter into the piping bag, squeeze it into the arranged paper cups, 8 minutes full! You can squeeze 10-12.
9. Put the batter into the piping bag, squeeze it into the arranged paper cups, 8 minutes full! You can squeeze 10-12.
10. During the cold period, prepare whipped cream, add fine sugar and whip until it is textured and piping, so there is no need to beat it too hard. The round hole piping mouth, put the whipped cream into the piping bag for use. Wash the strawberries and dry them with a kitchen paper towel.
11. Start concave modeling. Strawberries are to be placed, so the raised area of the paper cup needs to be smoothed. Put half of the whole strawberry, cut off some of the bottom of the strawberry, smear a little cream on it and place it flat. Spread a layer of light cream on the other half with a spatula, smooth it out as much as possible, and then squeeze 4 small balls of light cream, then cut a little bit of the bottom of the strawberry, cut it in half, lean against the top, and let the strawberry stand up. .
12. With the strawberry in the paper cup in the middle, squeeze a circle of cream balls around the strawberry, and squeeze one on top of the strawberry, and then sprinkle with some coconut paste, which feels like snowflakes falling. Strawberry in the paper cup on the head, also squeeze a circle of cream balls first, squeeze one on the top, squeeze the rim of the Christmas hat along the bottom of the strawberry, and then melt the light cream with melanin or directly dark chocolate to decorate the eyes, Christmas You can use strawberry or red candy directly for your husband's nose! You're done, start eating now!
Tips:1. If you don't want to use pigment, just melt the black chocolate in water and squeeze it on your eyes.
2. The oven used in the article is PE3050, which is fine-tuned according to your own oven when baking mildly!
3. Be sure to pay attention to the technique of mixing, otherwise it will be easy to defoam.
