Christmas Little Bear
A charming Christmas-themed bear treat, perfect for festive celebrations and sweet holiday moments.
Story
This adorable Christmas Little Bear brings warm festive cheer to any holiday table, with its cute bear shape making it a delightful treat for both children and adults during the Christmas season.
Ingredients
whole egg
3枚
egg yolk
3枚
low-gluten flour
50g
dark chocolate
200g
butter
150g
powdered sugar
110g
strawberry
10-12只
light cream
150g
powdered sugar (for whipping heavy cream)
20g
Instructions
1
Step 1
Melt the butter into liquid form by placing it over hot water.
2
Step 2
Add the chopped chocolate to the butter, using its temperature of around 40°C.
3
Step 3
Stir gently until the chocolate melts and is fully blended with the butter, keeping the mixture in the bowl at around 30°C to prevent the chocolate liquid from solidifying.
4
Step 4
Take a separate mixing bowl, crack in whole eggs and egg yolks (add 3 extra egg yolks in addition to the yolks from the whole eggs).
5
Step 5
Add the sugar to the bowl with the eggs.
6
Step 6
Use an electric hand mixer to beat at medium speed until the sugar dissolves; after whipping, the egg mixture will turn milky white and increase in volume by more than two times. When you lift the mixer, the egg batter will cling to it and drip down slowly, form a short-lived ribbon pattern in the bowl before quickly disappearing.
7
Step 7
First pour half of the whipped egg batter into the kept-warm chocolate mixture, and stir lightly with a manual whisk to mix evenly.
8
Step 8
Then pour in the remaining egg batter and continue stirring until fully mixed.
9
Step 9
Pour in the low-gluten flour that has been sifted twice, and mix evenly by stirring from the bottom up with a hand whisk. Stop when no white flour lumps are visible, and do not overmix.
10
Step 10
Pour the chocolate batter into baking cups until they are 70% full. Preheat the oven for 10 minutes in advance to 200°C, then place the baking tray on the middle rack and bake for 8 minutes. Alternatively, bake at 180°C for 12 minutes, then remove and let cool completely.
11
Step 11
Add powdered sugar to heavy cream and whip until stiff peaks form. Fit a round piping tip onto a piping bag, fill it with the whipped heavy cream and set aside. Cut the strawberries horizontally at the 1/3 mark,
12
Step 12
Pipe cream all over the top of the cake, place the 2/3 portions of the cut strawberries in the center. Pipe small cream balls on the cut surface of the strawberries to make a little bear face, then cover with the remaining 1/3 strawberry portions as a Christmas hat. Pipe a small dot of cream at the tip of the strawberry. Finally, sprinkle powdered sugar to represent snowflakes, and it is ready.
