Cooking Steps

1. 

   Step1:Prepare the main ingredient

2. 

   Step2:Mix eggs, sugar and vanilla extract. Beat over hot water

3. 

   Step3:It's not easy for the batter to drop into shape and disappear when the batter is lifted

4. 

   Step4:Sift in low gluten flour and mix well

5. 

   Step5:Pour in the melted good butter. Stir well

6. 

   Step6:Put the batter into the paper cup and fill it with 7 or 8 minutes. Then shake it a few times to shake off the big bubbles

7. 

   Step7:Put it into the preheated oven and heat it up and down at 180 degrees. The middle layer lasts for 18 minutes

8. 

   Step8:Bake and take out to cool down

9. 

   Step9:Add 10g of sugar to 100g of ANGA cream and beat well

10. 

    Step10:Wash strawberries, absorb water, cut off the bottom, and then cut the top from the third part, as shown in the figure

11. 

    Step11:11. Put two thirds of the whipped cream into the flower mounting bag (round flower mounting mouth) and squeeze a layer on the top of the cake. Squeeze the head and beard of Santa Claus out of the strawberries. Then put the top of the strawberries on to make a hat. Squeeze a little on the tip to decorate the hat. Then use sesame as the eye. Add green pigment to the remaining third of the light cream and put it into the flower mounting bag (8 claw chrysanthemum mouth). First squeeze a layer of white cream on the cupcake. Put a strawberry in the middle. Then squeeze the Green Cream along the outside of the strawberry and mount it into the Christmas tree. Sprinkle some sugar beads to decorate and insert the card.