How to make Christmas cake - AminaJacobs's Recipe

Christmas 2011 is over, um... Two months... However, I still have to present this Christmas cake. The main reason is that it is the first cake I made at Christmas. I feel quite beautiful, um... Let's also prepare for Christmas 2012, although it's a bit too late o(□)o
Because it was my first time making a Christmas cake, I spent a lot of time thinking before making it. The first thing is the choice of color. The West uses red, green and white as the Christmas colors. In addition, the cocoa color in this cold day is warm and pleasing. Therefore, the four colors of red, green, white and coffee are the main colors of the cake; secondly, the shape of the cake. This is purely a whim of mine, which will be explained later; Finally, I chose the cake body. I hesitated for a long time between Qi Feng and sponge cake, but I still chose Qi Feng. I can only say that I really love it...
The Christmas cake is divided into three parts---1) cake main body: cocoa breeze;2) cake edge: red, green and white breeze cake slices;3) gingerbread decoration
Cocoa breeze: 60 grams of egg yolk, 20 grams of fine granulated sugar for egg yolk, 60 grams of low flour, 1/2 tsp of baking powder, 40 grams of vegetable oil, 40 grams of pure milk, 20 grams of cocoa powder, 40 grams of hot water, 120 grams of egg white, 40 grams of fine granulated sugar for egg white, lemon juice, salt, and appropriate amount of baking powder
Red, green and white breeze cake slices: 85 grams of egg yolk, 25 grams of fine granulated sugar for egg yolk, 85 grams of low flour, 1/2 tsp of baking powder, 45 grams of vegetable oil, 45 grams of pure milk, red and green food colors, 170 grams of egg white, 85 grams of fine granulated sugar for egg white, lemon juice, salt, and appropriate amount of baking powder
Gingerbread: 20g egg white, 150g powdered sugar, 5ML lemon juice, food coloring (red and green)

Cocoa Qi Feng-mix of low powder and baking powder.

Sift the mixed powder twice to set aside.

Stir cocoa powder with hot water to form a chocolate paste and let cool.

Beat the egg yolks with an egg beater, add the egg yolks with fine sugar and continue to beat.

Beat until the egg mixture becomes slightly light and thick.

Add vegetable oil in small quantities multiple times, whisking each time until the vegetable oil and egg mixture are completely integrated before adding the next one.

After adding all the vegetable oil, lift the egg beater and flow down in thick lines.

Then pour in the milk and beat well with an egg beater.

Add the cocoa liquor that has been melted with hot water before (the cocoa liquor will take the form of a solidified, sticky mass).

Continue to beat evenly with an egg beater to form egg yolk cocoa paste.

Sieve in the mixture of low flour and baking powder (this is the third sieving, mix the low flour and baking powder and sieve twice when preparing).

Use an egg beater to stir evenly in different directions to form cocoa batter, and make cocoa egg yolk paste.

Put appropriate amount of lemon juice, baking powder and salt in the protein bowl (I used a small spoon of 1ML, 1ML of baking powder and lemon juice, and 0.5ML of salt).

Use an electric whisk to beat at low speed first and beat until rough foam.

Add 1/3 of the egg white with fine sugar.

Continue beating until the entire foam is as fine as soap foam, add another 2/3 of the fine sugar.

Switch to the electric whisk to high-speed whisk, and beat the egg white until it is hard and frothy.

The egg yolk paste and protein paste are ready, and the 6-inch Qi Feng mold should be clean, water-free and oil-free.

Take 1/3 of the egg white paste and put it into the cocoa egg yolk paste.

Use a rubber spatula to stir evenly (some of this place say you can mix it slightly, and some say you don't have to be afraid of defoaming and try to mix the two pastes evenly. My own experience is that I still have to mix the two different textures as much as possible, so that when the other 2/3 of the protein paste is added, it will be easy to mix, and the finally stirred Qi Feng paste will not appear that uneven mixture of protein paste and egg yolk paste).

Then add another 2/3 of the egg white paste to the egg yolk paste.

This time, use a rubber spatula to gently mix well quickly.

Slowly pour the mixed Qi Feng paste into the Qi Feng mold from a height of about 10cm, pick up the mold and shake it up and down a few times in the air, then place it on the table and shake it a few times to eliminate the large bubbles inside. The middle layer of the oven is 175 degrees for 35 minutes.

Pour the cake immediately after it is baked, wait until Qi Fengmo touches it and completely cools, and then remove the mold.

After taking off the mold, the cocoa breeze cuts off the top surface and the bottom upwards. Use the cut cake edge to fill the round hole in the middle of the cake. When it is filled, the cake body is ready.

Red, green and white chiffon cake slices-First, the egg yolk paste is made the same as that of cocoa chiffon: prepare two small bowls and pour a few drops of red and green food coloring into each.

Take a little egg yolk paste and place it in two small bowls and stir well with the food coloring.

Red and green egg yolk paste.

Secondly, the making of the egg white paste is the same as that of cocoa, except that the egg white is finally beaten until it is wet and foamed;4) Take a little of the beaten egg white and place it into small bowls of red and green egg white paste.

Stir well to make red and green cake paste.

Lay oil paper on the baking sheet and use a small spoon to draw a red pattern on the paper.

After drawing, draw a green pattern. Before mixing the egg white paste and egg white paste, beat the egg white paste at low speed for about one minute, and then mix and stir the same as the cocoa style; after the cake paste is prepared, use a spatula to quickly scrape the cake paste into the baking sheet, and then use a larger spatula to smooth the surface. The upper middle layer of the oven is 175 degrees for 12-15 minutes.

Immediately move the baked cake piece to the grill after it is baked out of the oven and tear open the cake paper around it to dissipate heat. When the bottom of the cake piece is not hot to the touch, take another piece of cake paper and cover it on the surface of the cake, carefully turn it over, and the patterned layer is on top, so carefully tear off the cake paper.

Gingerbread-Let's not talk about the materials and steps of making gingerbread. It's very, very simple. We mainly talk about the coloring lines used for decoration. Beat the egg whites and powdered sugar together. It is very difficult to beat. Add some lemon juice in the middle to make the powdered sugar paste moist and make it easier to beat.

Just send it to the extent shown in the picture, with thick, swollen hair and smooth hair.

Divide the beaten sugar powder into several portions.

Add food coloring to adjust the color, apply more lemon juice to brush the base to dilute it, and add less lemon juice to thicken it when squeezing the lines. My gingerbread is adjusted to be thicker without brushing the base, and the color is not used all., red and green shades have been adjusted in three colors. In fact, only one of the last two colors was used. The adjusted colored frosting was put into a decoration bag, and a very, very small squeeze small small opening line was cut at the mouth of the bag.

I used a large rectangular stamp to make the chime sheet. Wrap the chime and gingerbread around the cocoa chime, and then wrap it with a ribbon; the top of the cocoa chime is thickly sprinkled with a layer of coconut paste, and then put a few Christmas bell cookies on it.

Christmas cake

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