Santa Claus Cake

Overview

Christmas will be here in a month. Although I have been very busy recently, I thought I should take some time to make something to suit the occasion. This Santa Claus cake uses the recipe of sponge cake. Although it is not as soft as the chiffon cake, it has a different taste. The red color used is not red enough and the Santa Claus hat has completely faded. I will improve it next time and keep working hard~~

Tags

• baking
• good looks
• children
• afternoon tea
• butter
• dragon fruit
• egg
• honey
• low gluten flour
• shui ye
• whipping cream
• dark chocolate
• fine sugar
• milk
• red pigment

Ingredients

Steps

1. 1 Crack the eggs into a stainless steel basin, add the starch syrup, honey and fine sugar;

   

2. 2 Place the egg-beating basin in a basin with warm water at about 40 degrees, and beat at high speed;

   

3. 3 Whisk until you lift the whisk and the dripping egg liquid will not disappear immediately and you can draw patterns;

   

4. 4 Sift in the low-gluten flour in two batches, use a hand mixer to pick up the mixture from the bottom, and stir until there is no dry powder;

   

5. 5 Put the butter and milk into a container and heat it with water until the butter melts into a liquid state;

   

6. 6 Pour the butter milk into the batter;

   

7. 7 Stir evenly;

   

8. 8 Pour the batter into the mold and shake it twice to remove the air bubbles inside;

   

9. 9 Preheat the oven to 160 degrees and bake for about 22 minutes. After taking it out of the oven, cool and remove from the mold;

   

10. 10 Whip the light cream and sugar and put it into a piping bag. Take an appropriate amount of cream and add a little red coloring and mix well;

    

11. 11 Add dragon fruit cut into small pieces into the cake cup;

    

12. 12 Spread a layer of red cream on the cake cup, then pipe a Santa hat on the edge of the cake, squeeze out Santa's beard, and use melted dark chocolate to draw Santa's eyes and mouth, and Santa is made.