Santa Cup Cake
1.
The egg whites are separated from the egg whites. Add 20g of fine sugar to the egg yolk, use a manual whisk to fully blend the fine sugar with the egg yolk, then add the milk and mix well, and finally add the cocktail to continue mixing.
2.
Sift the low-gluten flour and add it to the egg yolk liquid and mix well.
3.
Add a few drops of lemon juice to the egg white, and add 30g of fine sugar to the egg white three times.
4.
Beat the egg whites until they reach the tip of the horns in advance.
5.
After whipping the egg whites, add one-third of the egg whites to the cake batter and mix well. Then add the mixed cake batter to the remaining egg whites and continue to mix evenly. Put it into a piping bag and squeeze it into a paper cup until it is 8 minutes full.
6.
Preheat the oven to 150 degrees for 30 minutes. At this time, you can whipped the whipped cream. Add the remaining fine sugar to the whipped cream in three times.
7.
After baking, let cool and decorate.
8.
Wash the strawberries, remove the stalks and cut them in one third. Then machine a layer of light cream on top of the cake. Then put the strawberries, and squeeze a layer on top of the strawberries as Santa’s face. Then put the strawberry that was cut off as a Santa Claus hat. Finally, decorate Santa’s eyes and nose with black sesame seeds. Squeeze a small white dot on the hat, and squeeze three small white dots on Santa's clothes as a button decoration.
9.
Santa cupcakes