Holiday Treats Feature Little Debbie Christmas Tree Cakes
On the Christmas dining table, Christmas tree cakes always bring surprises. This uniquely shaped little pastry is not only delicious but also adds a special warmth and sweetness to the festival.
Ingredients Needed and Substitutions
Main ingredients
Cake premix: Provides the basic structure and main flavor for the cake and is a key raw material for making the cake batter.
Eggs: Increase the fluffiness and nutrition of the cake. Whipping can make the cake texture softer.
Pure milk: Make the cake taste more moist, add milk fragrance, and facilitate the fusion of raw materials.
Rice bran oil: Make the cake texture more delicate and give it a unique flavor, helping with the whipping operation.
White chocolate: Brings a rich and mellow chocolate flavor and enriches the taste levels of the cake.
Whipped cream: Used to make different parts and increase the delicate and silky texture of the cake.
Butter crisps: Add a crispy texture and a different flavor to enrich the chewing experience.
Cream cheese: Gives a unique cheese flavor and makes the cake taste more layered.
Accessories
Strawberries: Used for decoration and adding fresh fruity fragrance, enhancing the appearance and taste of the cake.
Cake emulsifier: Helps raw materials emulsify and whip better, making the cake texture uniform.
Gelatin: Plays a solidifying role and is conducive to the shaping and stability of materials during the production process.
Sea salt: Adjusts the overall taste, highlighting the flavor while avoiding being too sweet and greasy.
Seasonings
Condensed milk: Adds sweetness and milk fragrance, making the milk cap and other parts more flavorful.
Moisture-proof powdered sugar: Used for decoration, making the cake appearance more beautiful and increasing the sweetness.
Substitutes
Cake premix: Low-gluten flour combined with baking powder, fine granulated sugar, etc. can be substituted. The effect is similar when proportionally prepared.
Rice bran oil: Corn oil, sunflower seed oil, etc. can be replaced. There are differences in flavor but it does not affect the basic production.
White chocolate: Dark chocolate or milk chocolate can be substituted to change the chocolate flavor according to preference.
Whipped cream: Animal light cream is similar. Pay attention to controlling the whipping degree to ensure the use effect.
Butter crisps: Can be replaced with cereal crisps such as Crispix, which can also increase the crispy feeling.
Cream cheese: Mascarpone cheese can be substituted. The flavors are different and the dosage needs to be adjusted according to taste.
Strawberries: Berries such as blueberries and raspberries can be replaced to change the fruit flavor and decorative effect.
Cake emulsifier: Egg yolks can partially replace its emulsifying function, but the production steps need to be adjusted.
Gelatin: Agar can be used as a substitute. The solidifying characteristics of the two are different and the usage amount needs to be considered.
Condensed milk: Can be replaced by concentrated milk plus an appropriate amount of sugar to simulate the sweet flavor of condensed milk.
Is there a requirement for the temperature when adding milk
The temperature of milk should be at room temperature or ambient temperature, about 20-25 degrees. Too cold milk will make the batter become viscous and it is not easy to whip out delicate foam, affecting the taste of the cake. Too hot milk will cause protein denaturation, and the whipped batter will collapse and the cake will become hard.
When making cakes at home, refrigerated milk should be taken out of the refrigerator and allowed to return to room temperature 30 minutes in advance. If you need to use it urgently, you can soak the milk carton in warm water for 3-5 minutes. When it feels slightly warm to the touch, it is fine. Measuring with a thermometer is more accurate, but generally, judgment by hand feeling is sufficient at home.
When making cake batter, pay attention to the temperature of other materials as well. Eggs are preferably at room temperature, and butter should be softened until it can be easily pressed down with a finger. In this way, the whipped batter will be more uniform and the baked cake will be fluffier.
If there is no oven, can other tools be used instead
You can use an electric rice cooker or a steamer instead, but the taste of the finished product will be somewhat different from that made in an oven.
When making a cake with an electric rice cooker, place a clean kitchen paper at the bottom of the pot to prevent the bottom from burning. Pour the batter into the greased inner pot and press the cooking button. After tripping, press it again so that the cake will be fluffier. Do not open the lid immediately after it is done. Wait for 5 minutes to let the cake set.
You can also make a cake with a steamer. But pour the batter into a mold. The mold should be brushed with oil and lined with oil paper in advance. After boiling the water on high heat, turn to medium-low heat and steam for about 25 minutes. When steaming, pay attention to wrapping the lid with a cloth to prevent water droplets from dripping onto the cake. The cake made by this method has a relatively moist taste and is suitable for people who like a soft and glutinous taste.
Within how long after making the cake is the taste best
The freshly made cake should be left to cool for 30 minutes before eating. At this time, the cake has been set and will not fall apart because it is too soft. 2-4 hours is the best time to eat. At this time, the cream and the cake are completely fused. It will not be too sweet or too greasy. When cutting into pieces, it will not stick to the knife. The taste is soft and delicious.
This is the reason why many freshly baked cakes in cake shops are recommended to be eaten after waiting for 2 hours.
INGREDIENTS
Main Ingredients
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·350g cake premix
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·500g eggs
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·200g pure milk
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·200g rice bran oil
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·195g white chocolate
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·720g whipped cream
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·150g butter crisps
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·25g cream cheese
Accessories
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·50g strawberries
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·25g cake emulsifier
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·2g gelatin
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·2g sea salt
Seasonings
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·25g condensed milk
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·10g moisture-proof powdered sugar
Table of Contents
- ·Ingredients Needed and Substitutions
- ·Is there a requirement for the temperature when adding milk
- ·If there is no oven, can other tools be used instead
- ·Within how long after making the cake is the taste best
- ·Ingredients
- ·Cooking step
- ·More recipes worth trying
- ·How to store
- ·Recipe variations
- ·FAQs
COOKING STEP
Step 1
First, whip the premix, emulsifier and eggs. Then add milk and continue to mix and whip. Finally, add salad oil and whip evenly.
Step 2
After mixing the whipped materials evenly in the baking tray, put it in the oven and set the upper heat to 200 degrees and the lower heat to 150 degrees. Bake for about 15 to 16 minutes.
Step 3
Boil the NewMax whipped cream, then pour it into the chocolate. After adding gelatin, perform ester emulsification operation. After completion, put it in the refrigerator for storage.
Step 4
Melt the chocolate in water bath. Then add butter crisps and stir evenly.
Step 5
Pour the Youmaike whipped cream and milk emulsion into the cream. Then add cheese. Beat evenly with a machine. Then add condensed milk to make the milk cap.
Step 6
Cut out round shapes from large to small from the baked cake batter. Squeeze chocolate cream in the middle of each layer. Put strawberry dices and crispy crumbs on it.
Step 7
Squeeze round cream evenly on the sides and surface edges of the cake. Then use a small spatula to stick strawberries on the cream. Then squeeze on the milk cap.
Step 8
Finally, sprinkle moisture-proof powdered sugar and other decorations. This Christmas cake is completed.
More recipes worth trying
Delicious Homemade Meat Floss Mochi Egg Cake Recipe
Ma Lai Go Chinese Steamed Cake
Delicious Homemade Chocolate Triangle Muffins Recipe
How to store
The cake should be stored in the refrigerator, but it cannot exceed one day. Otherwise, it will become dry and hard. When eating cake at home, take it out of the refrigerator and wait for 15 minutes before cutting. In this way, it will not be too cold. The cream is also soft and it tastes more fragrant.
Fruit cakes are the most difficult to store. Fruits like strawberries and peaches will release water after being left for a long time and wet the cake. When making a fruit cake at home, it is recommended to cut the cake into small pieces first. Put fruits on as much as you eat. In this way, the remaining cake can be stored for a few more days. The same is true for the fruit cakes bought usually. If you cant finish eating it at one time, eating it in portions is fresher.
Recipe variations
Change of taste: Making matcha flavor is very simple. Just add two spoons of matcha powder when whipping the cream. The cake will turn into a beautiful green color. It tastes refreshing and has a tea fragrance.
Change of fruit: Recently, blueberries are on special offer in the supermarket. Cut them into small pieces and put them in. They are sour and sweet and delicious. In summer, buy a ripe big mango and cut it into dices. It is sweet, juicy and especially relieves the summer heat.
Change of decoration: Buy some colored chocolate beans in the pastry shop and sprinkle them on the surface. It makes people feel good just looking at it. When giving it as a gift during festivals, stick a few pieces of gold foil on it. It is especially impressive.
Change of filling: Sprinkle a handful of shredded coconut if there is any at home. It is fragrant and delicious. Grind peanuts and walnuts and put them in. You can eat the crispy ones in every bite and it is also better in nutrition. When making it for fun usually, you can try different materials more. Maybe you can make your favorite recipe.
FAQs:
The cake should be cooled to room temperature before cutting. If it is too hot, it is easy to break. The cake taken out of the refrigerator should be warmed up for 15 minutes so that the cream will not be too hard.
Tool selection:
It is easier to cut with a serrated knife. The knife should be long and thin enough. Before cutting, scald the knife with hot water. After drying, cutting can prevent the cream from sticking to the knife.
Cutting technique:
First divide the cake into four equal parts and then subdivide into small pieces. Each cut should go all the way through at once. Don't saw back and forth. The knife should be vertical so that the cut surface is neat.
Size control:
First mark on the cake surface with a ruler to ensure that each piece is of the same size. Generally, a 6-inch cake is cut into 8-12 pieces, and it is more appropriate to cut an 8-inch cake into 12-16 pieces.
Cleaning and maintenance:
After cutting a few times, wipe the blade with kitchen paper or rinse it with hot water and dry it. This can ensure a flat cut surface and will not smear the cream everywhere.
Share some prevention methods: The whipped cream and tools should be refrigerated in advance for 30 minutes. When the room temperature is high, you can put the container in ice water and whip. Start at a low speed when whipping. After seeing bubbles, turn to medium speed. Stop when you can draw the number "8". If you continue to whip, it will become thin.
For ingredients, 250ml of whipped cream with 30g of sugar is the most suitable. Adding 10g of milk powder can increase the consistency. The whipped milk cap should be used immediately. The remaining part should be sealed and refrigerated and used up within two days.
The cream should be whipped to be 80% hard. If it is too soft, it is easy to slip. When fixing strawberries, a circle of small cream flowers can be squeezed around to increase support. The decorated cake is best refrigerated for 1 hour to harden the cream. When transporting, the box should be placed flat to avoid violent shaking.
For home ovens, it is generally appropriate to adjust the upper heat to 170 degrees and the lower heat to 190 degrees. When baking, pay attention to observing the changes of food: If the top turns yellow quickly while the inside is still wet, it means the upper heat temperature is too high; if the cake cannot rise no matter how it is baked, it may be that the lower heat is not enough.
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