Santa Claus

1. Prepare the materials for the Qi Feng cup. Put the separated protein into a clean, water free, oil-free basin and refrigerate for later use.

2. Pour corn oil and milk into a clean bowl, stir with egg beater until emulsified, no visible oil spots. Intervene in all egg yolks.

3. After stirring evenly, sieve in the low powder.

4. Mix egg yolks in a zigzag shape until there is no dry powder, forming a smooth and dripping egg yolk paste. Scrape off the edges of the basin and mix well. Set aside for later use.

At this point, the oven can be preheated up and down 180 degrees. Take out the protein and add a few drops of white vinegar or lemon juice to remove the fishy smell. Electric egg beater is used to beat at high speed until the fish eye is soaked, and 1/3 fine sugar is added; Then continue to make fine bubbles and add 1/3 granulated sugar; Beat until the protein has a slight texture, then add the final fine sugar. As shown in the picture, lift the egg beater head to pull out the small tip (dry foam), turn it to low speed and circle a few more times to organize the large bubbles. The final protein is delicate and glossy.

6. Take 1/3 of the egg white cream and add it to the egg yolk paste. Turn the bowl counterclockwise with your left hand, and use the egg pump with your right hand to cut in from the 2 o'clock direction. Draw from the bottom of the bowl to the 7 o'clock direction and flip it up to the center of the bowl. Repeat the process and mix thoroughly. Don't raise the egg puff too high to prevent too much air from entering, as the baked product will have many pores.

7. Take 1/3 of the protein cream again, repeat the previous step, and stir evenly. Then pour it back into the remaining protein cream, follow the same procedure, mix well, and finally use a scraper to extract the eggs that are not evenly mixed at the edge and bottom of the bowl, and stir a few more times.

8. Put the batter into a piping bag, squeeze it into the arranged paper cups, and fill them with 8 minutes! You can squeeze 10-12 of them.

9. Put the batter into a piping bag, squeeze it into the arranged paper cups, and fill them with 8 minutes! You can squeeze 10-12 of them.

10. During the cooling period, prepare light cream and add fine sugar to beat until it has a textured and decorative texture, without the need to harden it too hard. Round hole piping nozzle, put the whipped cream into a piping bag for later use. Clean the strawberries thoroughly and dry them with kitchen paper towels.

11. Start the concave shape. To put strawberries, the raised part of the paper cup needs to be smoothed. Put half of the strawberry on top, cut off some at the bottom of the strawberry, spread a little light cream on it and flatten it. The other half first uses a spatula to apply a layer of light cream, trying to smooth it out as much as possible, then squeezes four small balls of light cream, and then cuts off a little of the bottom of the strawberry, cuts it in half, rests it on top, and makes the strawberry stand up a bit.

12. Place the strawberry in the middle of a paper cup, squeeze a circle of cream balls around the strawberry, and also squeeze one on the top of the strawberry. Sprinkle some coconut milk on top to create a feeling of snowflakes falling. Strawberries are placed in a paper cup at the head. First, squeeze a circle of cream balls around the top, then squeeze one at the top. Next, squeeze the edges of the Christmas hat along the bottom of the strawberry. Then, use melanin to dilute the cream or directly melt the dark chocolate to decorate the eyes. Santa Claus can use strawberries or red candy directly on his nose! Great achievement, start eating immediately!