Christmas Cream Cake

2024-08-21 09:38:37 Cake

Ingredients

Eggs 3
Low gluten flour 40g
Monascus powder 8g
Pure milk 40g
Corn oil 30g
Fine sugar 35g
Lemon juice A few drops
Whip cream 150g
Powdered sugar 10g
Strawberry 2 pcs
Coconut Appropriate amount
Green pigment A little
Black sesame (cooked) 3 capsules

Steps

1. First make the chiffon cake embryo. Prepare the ingredients and weigh them, and mix the red yeast powder and low-gluten flour evenly.

2. Separate egg whites and yolks (the container containing egg whites and yolks must be clean and oil-free).

3. Put the egg white aside first, and use a manual egg beater to beat the egg yolk evenly.

4. Add milk and corn oil and beat until egg yolk, milk and corn oil are completely combined.

5. Sift in the mixed low-gluten flour and red yeast powder, and use a manual egg beater to stir back and forth in a "Z" shape. Remember not to stir in circles to avoid gluten formation.

6. Stir until there is no dry powder or particles and the ingredients are completely blended (as shown in the picture), set aside.

7. Add a few drops of lemon juice to the egg whites, and use an electric egg beater to beat until thick foam forms.

8. Add one-third of the fine sugar.

9. Beat at low speed until the foam is fine, stepAdd one-third of the caster sugar a second time.

10. Beat at high speed until obvious lines appear, then add the last third of the fine sugar for the third time.

11. Beat at high speed until the egg beater is lifted up and the sharp corners on the egg beater are firm and upright without bending.

12. Preheat the upper and lower tubes of the oven to 150 degrees.

13. Divide the beaten egg white into three parts, add the middle third to the egg yolk batter, and mix evenly with a silicone spatula by cutting and turning.

14. Pour the mixed egg yolk paste back into the remaining two-thirds of the egg whites, and continue to mix evenly using the same technique.

15. Pour the mixed cake batter into the mold starting from the middle, and drop it vertically from a high place a few times to release big bubbles.

16. Place in the preheated oven and bake at 150 degrees for 15 minutes.

17. After 5 minutes, turn the upper and lower tubes of the oven to 140 degrees and continue baking for 15 minutes.

18. When the time is up, take out the mold from the oven (be careful as it will be hot to your hands), drop it vertically to release the heat, place it upside down on the drying net, and turn it over to remove the mold after it cools down.

19. Completely unmoulded chiffon cake.

20. Pour the whipped cream into a mixing bowl and add powdered sugar.

21. Use an electric egg beater to beat until 7 points (that is, lift the egg beater, the cream hangs on the egg beater, and it is about to fall but cannot fall, as shown in the picture).

22. Place the chiffon cake embryo on the cake board, and spread whipped cream randomly to make the edges look like "snow".

23. Sprinkle a layer of coconut.

24. Continue to whip the remaining whipped cream until it reaches 9 points. Take a piping bag and put it into a small round hole piping nozzle. Put a small amount of white cream in it and set aside. Add green pigment to the cream to bring out the color of the Christmas tree. Take another piping bag and put it into a small eight-tooth piping nozzle, and put in the green cream and set aside.

25. Wash two strawberries and dry them. Choose a "slim" strawberry, flatten the bottom, and fix it on one side of the cake. Use green butter to frame the Christmas tree, as shown in the picture.

26. Make another strawberry into a Santa Claus and place it on the other side of the cake. The specific method is: flatten the bottom of the strawberry, cut it in two-thirds, fix the lower part on the other side of the cake to make Santa Claus' body, squeeze white cream in the middle to make Santa Claus' face, and the upper part Place it on the cream to make Santa's hat, and use black sesame seeds to make Santa's eyes and mouth.