1. Preheat the oven to 160 degrees, mix the milk and butter with insulating water, and let cool for later use.
2. Separate the egg white protein, add white sugar to the egg white powder three times and beat with a whisk.
3. Add the egg yolks and beat them evenly with an electric whisk.
4. Sift in the low-gluten flour twice and mix quickly evenly.
5. Pour butter milk into the cake batter, cut and mix evenly.
6. Put it into a piping bag, and then put it into a paper cup.
7. Put it into the preheated oven, 160 degrees, up and down, 30 minutes.
8. Wash the strawberries and remove their stalks. Cut off the strawberry tip at 2/5 of the place and set aside.
9. Whip the whipped cream and 8-tooth chrysanthemum mouth, squeeze a circle on the cake, as shown in the picture.
10. Then put on the strawberry segment.
11. Squeeze a little cream on top of the strawberries and make Santa’s face.
12. Cover with strawberry tips.
13. Use a chocolate pen to draw your eyes and mouth, and the cute Santa Claus will appear! You can also sprinkle some colored sugar on the side as decoration.
