Christmas cake

Overview

Health preservation in winter is inseparable from eggs. This cake is rich in eggs, flour, olive oil and animal butter, which not only provides people with the calories and protein they need, but also has health-preserving effects. Eggs are rich in high-quality protein, with 12.7 grams of protein per 100 grams. The protein contained in two eggs is roughly equivalent to 150 grams of fish or lean meat. The digestibility of egg protein is also the highest among milk, pork, beef and rice. Among the proteins contained in fresh eggs, the main ones are egg protein (in the egg white) and vitellin (mainly in the egg yolk). The amino acid composition of its protein is closest to that of human tissue protein, so the absorption rate is quite high, up to 99.7%. Therefore, eating some cakes in moderation is also beneficial to health. If you like it, take a look:

Tags

• baking
• children
• birthday
• animal whipped cream
• clear water
• egg
• low gluten flour
• olive oil
• pigments
• white sugar
• fondant paste

Ingredients

Steps

1. 1 First separate the yolk and white of the egg

   

2. 2 Beat the egg yolks with sugar until they become thicker, thicker and lighter in color

   

3. 3 Add corn oil (or odorless vegetable oil such as sunflower oil) in three batches. Beat each time with a whisk until evenly mixed before adding the next time. After adding corn oil, the egg yolk is still thick (this step is the emulsification of egg yolk and oil). Add water (or milk) and stir gently

   

4. 4 Sift the low-gluten flour into the egg yolks in three batches

   

5. 5 Use a rubber spatula to mix evenly to form an egg yolk batter. Set aside the mixed egg yolk batter and set aside

   

6. 6 The basin holding the egg whites needs to be oil-free and water-free. Add 3 drops of lemon juice

   

7. 7 When the egg whites are whipped to a fish-eye foam state, add 1/3 of the fine sugar. Continue beating and add remaining sugar in two batches. Finally, beat the egg whites to a wet foamy state (after lifting the egg beater, the egg whites pull out curved sharp corners)

   

8. 8 Pour 1/3 of the egg whites into the egg yolk bowl and mix evenly (mix from the bottom up, do not stir in circles). Pour 1/3 of the egg white into the egg yolk bowl and continue to mix evenly

   

9. 9 Pour the evenly mixed batter into the remaining egg whites, and stir evenly again to form the chiffon cake batter

   

10. 10 Pour the batter into a baking pan lined with tin foil or greaseproof paper, smooth it out, and shake it vigorously a few times to let the big air bubbles inside the batter escape

    

11. 11 Place the baking sheet into a preheated 180-degree oven and bake for 15-20 minutes, until the surface is golden

    

12. 12 Out of the oven, upside down

    

13. 13 I drew it according to this picture. First cut the cake into this shape

    

14. 14 Whipped animal cream

    

15. 15 Spread a thin layer of cream on the surface of the cake and use a toothpick to draw the shape of Santa Claus

    

16. 16 Prepare the coloring and mix it into the cream and set aside

    

17. 17 Draw a rough shape, as shown in the figure

    

18. 18 Finally, decorate with fondant flowers.