In a few days, 2020 will officially end, and the "Christmas" as the last holiday of the year will also follow, and many shopping malls and hotels have also launched Christmas activities.
Christmas, also known as Christmas (the birthday of Jesus), is a traditional Western holiday that originated in Christianity and is set on December 25 every year.
Christmas is an important holiday in many Western countries, just like our Chinese New Year. On Christmas Day, the city celebrates Christmas and the arrival of the New Year by celebrating Christmas and the new year by celebrating Christmas and the arrival of the New Year.
Just like we send red envelopes to children during the Spring Festival, on Christmas Day, what foreign children are most looking forward to is the gift sent by Santa Claus. In addition to Santa Claus and festive events, a variety of cuisines are also a major feature of the festival, including the Danish favorite "sweet rice porridge", the British "Christmas pudding", the German "gingerbread", and the familiar American "roast turkey".
Although Christmas is a foreign festival, with the integration of Chinese and Western cultures, Christmas has long become a world festival. Along with this, in addition to traditional Christmas food, there are new festive delicacies, such as the "Christmas Fruit Naked Cake" to be shared below, the cream on the cake is as white as snow, and Santa Claus made of strawberries instantly makes people's hearts.
<h1 class="pgc-h-arrow-right" > [Christmas Fruit Naked Cake].</h1>
Chiffon cake base: 55 g of low gluten flour, 45 g of milk, 25 g of corn oil, 2 eggs (130 g with shell), white vinegar, 35 g of sugar
Garnish: 200 g light cream, 20 g caster sugar, blueberries, strawberries, powdered sugar
Specifics
(1) Add 25 grams of corn oil to 45 grams of milk, stir with egg pumping until the color is white, and complete the emulsification. The oil must be used without taste, peanut oil or rapeseed oil must not be used, the taste is too big. Stir until the oil and milk are completely fused into this slightly viscous state.
(2) Add 55 grams of low-gluten flour after sifting and mix well with the liquid. Today, the post-egg method is used, mixing milk, oil, powder and then adding egg yolks, so that the egg paste will be more delicate.
(3) Prepare two water- and oil-free containers and separate the egg whites from the yolks of the two eggs. Eggs are grams in 60-65 grams, if you use a small head of chai eggs, then increase the amount of egg white and half an egg yolk, because the yolk ratio of chai eggs is large, and the egg white is less.
(4) Put the egg whites aside, add the yolks to the batter and mix well again, stirring until this smooth and viscous level can be.
(5) Add a few drops of white vinegar into the egg white, and pour 35 grams of white sugar into the egg white and start beating. The speed of the whisk should be as fast as possible to first hit the hair line at high speed and then turn low speed, until the egg head is raised and there is a firm small corner.
(6) The next step is the egg yolk paste and egg white mixing, take 1/3 of the egg white to add to the egg yolk paste and mix well, do not draw circles or stir randomly, to prevent the batter from defoaming, egg whites and mixing techniques are the key steps in making chiffon cake.
(7) Mix until the color is consistent, then pour it back into the egg white, and mix well again. Use a spatula to keep turning the cake paste up from the bottom, and the state of mixing is very light and full.
(8) Cake paste poured into the 6-inch mold, this time to ensure that the oven has been preheated, pick up the mold to shake it, shake out the large bubbles inside, scrape the surface, send it into the oven at 140 degrees up and down the fire for about 40 minutes, because the temperature of each oven is different, some of the actual temperature will be one or two degrees higher than the setting, so this specific time should be adjusted according to your oven temperature.
(9) The chiffon cake expands through high temperature, the height eventually falls, and then bakes for a while to cook, the time is taken out immediately, the shock of a few times to shake out the hot air after the upside down buckle cool, if not upside down, the chiffon may be emblem retracted.
(10) The cool chiffon is gently pressed to peel off the mold by hand, and then the bottom can be successfully removed from the mold, and the bottom is also peeled off by hand.
(11) Cut the chiffon into thin slices, and I divided it into 3 pieces.
(12) Add 20 grams of caster sugar to the 200 g cream and beat until the whisk has a firm little sharp corner.
(13) First lay a layer of cake slices, squeeze the cream on top, then superimpose the cake slices and put blueberries as a garnish.
(14) Finally, cover the top with a layer of cake, this layer should be squeezed with more cream, put strawberries and blueberries on it, in order to be more suitable, I also made two Santa Claus with strawberries.
In the finished cake sifted with a little powdered sugar on it, our "Christmas fruit naked cake" is ready, is not very simple, like friends remember to try Oh!
This article is edited/original by John Rice, welcome to follow and take you up knowledge together! If you don't understand something, we look forward to asking you in the message area below. If you also like my article, remember "Like" + "Follow" + "Retweet".