Main Ingredients:
Bittersweet Chocolate: 50g; Low-gluten Flour: 65g; Butter: 85g; Granulated Sugar: 80g; Whole Egg Liquid: 80g; Cocoa Powder: 15g; Baking Powder: 1/2 tsp; Whipping Cream: 50g; Strawberries: 6; Green Food Coloring: as needed.
Additional Ingredients:
Decorative Sugar Beads (Gold): as needed.
Flavor: Sweet; Technique: Baking; Time: One hour; Difficulty: Moderate.
Strawberry-filled Christmas Tree – A Small Tree of Hope, Essential for Christmas Cooking Steps
Soften butter at room temperature, add sugar and beat until fluffy.
Melt chocolate over a double boiler until liquid.
Pour the melted chocolate into the butter mixture and mix well with a whisk.
Add the whole egg liquid gradually, beating well after each addition.
Sift in all the powdered ingredients and fold with a spatula until no dry flour remains.
Transfer the batter into a disposable piping bag, place a paper membrane in a 6-link mold (the paper membrane is too thin and must be used with the 6-link mold to prevent the cake from deforming), and squeeze the batter into the paper membrane.
Preheat the oven to 180 degrees, place the squeezed cake in the middle of the oven, top and bottom heat, and bake for about 20 minutes.
Trim the raised part of the cake surface with scissors.
Whip the whipping cream with green food coloring until stiff peaks form.
Clean the strawberries, pat dry the surface, secure the strawberries in the center of the cake with your left hand, then fill the whipped cream into a piping bag with a small cookie mouth, squeeze a circle of small stars to secure the strawberries.
Starting from the tip of the strawberry, squeeze small stars according to the shape of the strawberry to form the shape of a Christmas tree.
Once fully squeezed, the Christmas tree shape is complete.
Finally, stick on the decorative sugar beads (gold), and insert a tag to complete.
