Five Fun Christmas Food DIYs That Will Keep You Wanting More for Christmas

The Christmas is coming soon.With the approaching time, the festive atmosphere has gradually become more intense. Going shopping with friends, special stores set up Christmas trees adorned with dazzling gifts and kind-looking Santa Clauses in red robes and white beards on both sides of their doors. Yesterday went to the supermarket to buy vegetables; unexpectedly, they even offered Christmas items and Christmas shopping hours! Haha. In recent years, staying at home with kids, every year I heard that Dong in Xi'an was blocked off during, no vehicles allowed, it was packed full of people in the evening, but I have never had the courage to go there with two children! So I didn't pay much attention to this Western Christian holiday. I did not realize a Western religious festival could be so popular in China! Since it is popular, there must be reasons for its popularity. There's no need to fuss about it; just follow the trend. One,

　　Eclair Christmas Tree The Christmas is coming soon, and the cake section of the supermarket

bakery is particularly decorated with festive stalls, red and green checkered tablecloths laid out with gingerbread people, gingerbread houses, wreaths, breads and other holiday treats that are colorful.Will you be hosting a dinner party for friends on Christmas Eve this year?For those who haven't yet figured out what to serve as dessert, Croquembouche eclair towers might be the perfect choice. Although it looks fancy like something only served at wedding banquets, making an eclair tower is much easier than you think.It's time to start now. For making eclair Christmas trees, you will need:Eclair part:(The recipe for the pastry shell comes from Martha Stewart; I made 24 eclairs).

You will need: egg whites, sugar, cornstarch, and butter. Bakery section partGingerbread people and housesIngredients:Eggs, flour, milk, sugar, salt, yeast, yellow oil, chocolate chips, cream, nuts.

　　Steps:

　　Prepare the ingredients.Separate the egg whites from the yolks. Beat the egg whites with 48 grams of sugar in a grease-free bowl until stiff peaks form. Beat the egg yolks and add 24 grams of sugar, then mix them well.Mix milk and oil into the egg yolk mixture.Sift flour into the egg yolk mixture and mix thoroughly. Fold half of the egg white mixture with the egg yolk mixture gently.Fold in the remaining egg white mixture carefully. Pour the batter onto a baking sheet lined with parchment paper, spread it evenly, and tap out any air bubbles.

　　Bake at 180°C for about 20 minutes.Let the cake cool slightly after removing from the oven. Spread whipped cream on top of the cake and roll it up to form a log.Chill in the refrigerator for about 20 minutes until set. Melt chocolate with remaining whipped cream, then spread it over the rolled cake as tree bark.

　　Finally, add some Christmas decorations.

Tip:Avoid circular mixing when folding to prevent tough texture. Adjust baking time according to your oven. The cake may dry out if baked too long; be careful not to break the roll during shaping. Four,

Santa Claus Fruit PlatterChristmas is coming soon~ Let's make a Santa Claus fruit platter! Main ingredients:

Kiwi, cabbage, grapes, bread slices, oranges, tomatoes.Steps: Use kiwis as the base. The whiskers and brim of the hat are made from cabbage; eyes and ears from grapes; face from bread slices.Nose is made from orange peel; hats and mouths are from tomato skin. Paper, fill the piping bag with the mixture from Step 3, then pipe them onto baking paper to form circles about 3.5-3.8cm in diameter, leaving some space between each.

4. Dampen your fingers and press down on the pointed top of the choux pastry to prevent it from burning during baking. Mix one egg with one tablespoon of water, then lightly brush this mixture onto the surface of the choux. Bake for about 23-25 minutes (adjust according to your oven) until the choux puffs up and turns golden.(Do not open the oven during baking or it may collapse).

Beat the cream from the refrigerator, sugar, and vanilla extract until stiff peaks form when you lift the whisk.(Regarding the filling, if you are short on time, consider using store-bought Pastry to DIY one! If time is short, you can use pre-made pastry cream as a substitute. Personally, I like to add some custard cream for extra flavor.

Fill a piping bag with the prepared filling using the smallest nozzle.

After baking, let the choux cool on a wire rack until completely cooled. Use a knife or chopstick to poke a small hole at the bottom of each chou and fill it with the filling. Pour water and sugar into a small pot and heat over low heat without stirring. Shake occasionally to help the sugar dissolve. Standby.The sugar syrup becomes thick and golden brown, then remove from heat. Dip the bottom of each chou in the hot caramel while it is still warm, then arrange them neatly on a serving plate. The sticky caramel will hold them together well.

8. For an extra decorative touch, you can sprinkle with powdered sugar or use a fork to drizzle hot caramel around the chou like a Christmas tree branch (if the caramel has cooled, add a little warm water and reheat it).

　II. DIY Christmas Wreath

As Christmas approaches, local flower apps are offering themed sets, which I naturally won't miss.

You want to make one too but prefer real flowers over artificial ones or can't afford the expensive single-use wreaths? Why not try making your own using egg whites!Use the meringue base of a Pavlova Christmas wreath, topped with whipped cream and red fresh fruit, then decorated with greenery. Come on and give it a try with Pavlova Christmas! To make a Pavlova Christmas wreath, you will need:6 egg whites, 200g granulated sugar (or brown sugar), 1 tsp white vinegar, 600ml whipping cream, 1 tsp vanilla extract, strawberries or other red fruits for decoration.

　　To make a Pavlova Christmas ring, you will need:

Start by evenly coating the bowl used to whip the egg whites with white vinegar, then add the egg whites and start whipping on low speed until foamy. Increase to medium speed and continue until stiff peaks form.Sugar Add sugar a tablespoon at a time, mix for about 20-30 seconds each before adding more. After all sugar is added, mix in the vinegar and whip briefly until fully incorporated. Whisk down the edges of the mixture and beat on medium-high speed until thick and firm, as shown.Vinegar Draw circles at the corners of a baking tray with some meringue, then cover with parchment paper to make the base circle about 20cm in diameter.Strawberries Around this base circle, draw an egg-shaped wreath with another portion of meringue.

　　Steps:

Smooth the top of the wreath lightly with a spatula. This will be used as the bottom layer. Spread a thin layer of (not listed in the ingredients) over the bowl used for whipping the egg whites, then pour in the egg whites. Whip on low speed until frothy and then switch to medium speed to continue whipping until stiff peaks form.On another tray, repeat steps 3-4 to make two layers for a fuller look. Add sugar, one tablespoon at a time, stirring about 20-30 seconds each until fully incorporated before adding more.

Bake in a preheated oven at 150°C for about 30 minutes (two separate batches if your oven is small), then let the wreath cool in the oven before removing. Take a small portion of meringue, place it in the corners of a flat baking tray, and then cover with parchment paper. Clean and dry any fresh fruit used as decoration.

Remove some of the meringue, form it into a ring around the circle from Step 3. This will serve as the base for assembly. Whip the cream with vanilla extract and two tablespoons of sugar until stiff peaks form, then spread it on the bottom layer of meringue.

Place slices of strawberries on top in one layer.

Add sliced strawberries, followed by the top layer of meringue. Add other fruits. For the top fruit decorations, recommend keeping their for aesthetic appeal.

For a more visually appealing look, keep some fruit pieces whole.

7. Mistletoe bread:

Made mistletoe and Christmas tree loaves for the holiday!

Ingredients: 210g high-gluten flour, 50g low-gluten flour, 120ml milk, 35g sugar, 2g salt, one egg, 5g yeast, 20g butter.

10. Lay down a layer of sliced strawberries.

First, add the milk, sugar, and salt to the bread bucket. Then add all but the butter of the flour mixture and place the yeast in the center.

12. Top fruit decoration should be kept relatively intact to enhance visual effect.

Start the mixer for kneading. After one cycle, add the butter and start again.

　Three Christmas Tree Bread

After the dough has doubled in size due to fermentation, divide it into 9 equal parts, deflate them, and let rest for 10 minutes.

　　Ingredients：Take one part of the dough and roll it into an ellipse. Fold the top down to make a hat shape; take another small piece to form a round ball for the hat, and use some dough to create Santa's eyebrows. 210 grams,Roll out another part of the dough into a circle. Place a little flour in the center, fold downwards. 50 grams,Cut it into strips with a knife to make Santa's beard. 120 grams, sugar 35 grams, salt 2 grams, egg one, yeast 5 grams,Butter 20 grams

　　How to make a delicious Christmas Tree Bread

1. Place milk, sugar, salt, and egg in the bread machine bowl.

2. Add flour except butter, making a well for the yeast powder in the middle.

3. Start the bread machine's kneading program.

4. After one kneading cycle is over, add the butter and complete another kneading cycle.

5. Kneaded dough should be allowed to rise until doubled in size.

6. Divide the risen dough into nine evenly sized pieces and allow them to rest for 10 minutes.

7. Take one piece of dough, flatten it into an oval shape, fold the top down to form a hat; take another small piece to make spherical roundels as Santa's balls, and use some remaining dough to create Santa's eyebrows.

8. Flatten one piece of dough into a circle.

9. Place a small amount of flour in the center, then fold it up.

10. Cut it into strips with a knife for Santa's beard.

Eleven|Attach the beard to the bottom part of the facial dough, moisten and stick well.

Twelve|Twist both sides of the beard into a Twisted Floss shape.

Thirteen|Reserve some dough to make Santa's round nose.

Fourteen|Cranberries or grapes dried to make Santa's eyes.

Fifteen|Two Santas are completed. Proceed with a second rise, then brush with egg wash after it rises.

Sixteen|Four remaining dough balls are rolled into long oval shapes, with chocolate sauce or bean paste added in the middle,layered up. Seventeen|Cut them into tree shapes with long strips, then twist them into a

Twisted Floss

shape.

Eighteen|Proceed with a second rise, brush with egg wash after it rises.

　　Nineteen|Raise the oven to 347°F (170°C) for about 20 minutes, adjust temperature according to your oven.

Christmas Tree Bread Ingredient Tips

　　Milk and Sorbitol should not be consumed together: Heating milk can react with sorbitol to produce toxic amino acids, which are detrimental to health. Mixed with Milk: Chinese cabbage is incompatible with milk as it contains a large amount of oxalic acid. Eating them together will form insoluble calcium oxalate that hinders the absorption of calcium in the intestines.

　　IV. Yule Log Cake Cake

"Yule" is an old term for Christmas. In England, traditional Christmas involves dragging a log from the forest into the fireplace and burning it for 12 days starting on Christmas Eve. This wood is called a "Yulelog."Originally, it was a French Christmas treat. Migrant workers return home to be with their families at Christmas just as Chinese do during New Year's Eve, maintaining family gatherings. At midnight, the whole family gathers around the fireplace to enjoy the Yulelog cake while sipping coffee or black tea to ward off the cold and also strengthen familial bonds.V. Winnie's Christmas Tree The Winnies are wearing Santa hats and eating a Yulelog cake, singing joyous songs as they select their favorite gifts from the tree.

Ingredients Mainly:

　　Eggs 200g, fresh milk 32g, salad oil 32g, low-gluten flour 68g, chocolate 200g, cream 200g, fine sugar 70gSteps

　　One|Prepare the ingredients.

Two|Separate the egg whites and yolks. Put the egg whites in a grease-free bowl.

Three to Four|Add 48g of sugar in three portions to the egg whites, beat until slightly stiff peaks.Five|Beat the yolks with 24g of sugar. Six|Mix the milk and salad oil into the yolk mixture.

Seven|Sift the low-gluten flour into the yolk mixture and mix well.

Eight to Nine|Fold half of the egg white mixture into the yolk mixture, then fold in the remaining part.

Ten|Pour the batter onto a baking sheet lined with parchment paper, level it out, and tap out large bubbles.

Eleven|Raise in an oven preheated at 392°F (180°C) for about 20 minutes.

Twelve|Once done, remove from the oven, separate the parchment paper, spread the cream on the cake, and roll it up while hot. Chill for 20 minutes to set.

Thirteen|Chop the chocolate into pieces, heat the remaining 100g of cream until boiling, then stir in the chocolate continuously until fully melted, chill until set.

Fourteen|Spread the chocolate on the cake roll to form a bark-like texture.

Fifteen|Add some Christmas decorations as finishing touches.

Tips:

When mixing the batter, avoid circular motions to prevent toughness and affect the softness of the cake. Adjust baking time based on your oven, too much heat will make the cake dry and prone to breaking when rolling.

Fifteen|Christmas Fruit Platter

Christmas is coming soon~ Make a Christmas fruit platter yourself!Ingredients Mainly: Kiwi

mango

　　in appropriate amounts,cabbage

　　in appropriate amounts, grapes in appropriate amounts, bread slices in appropriate amounts,

mikan

　　in appropriate amounts,tomato in appropriate amounts. Steps One|Place kiwi at the bottom as a base. Two|The beard and hat edges are made of cabbage, eyes and ears from grapes, face from bread slices.Three|The nose is mikan peel, hats and mouths from tomato peels. Appropriately,tomatoes in moderation

　　steps

1. first use kiwifruit as the base

2. mustache and brim are cabbage, eyes and ears are grapes, face is bread slice

3. nose is orange peel, hat and mouth are tomato skin