How to make the Christmas Bear version of Too Soft Heart

Many people are the only child in their families, and they grow up under the protection of their parents. After becoming adults and leaving the care of their parents, many of them no longer know how to eat because there is no one to cook for them. Faced with such a reality, you definitely don't want to starve to death, so you have to do it yourself. Now, I will teach you how to make a Christmas bear version of "Too Soft Hearted".

1. Melt the butter into liquid form in hot water

2. Use the temperature of the butter (about 40 degrees) to add chocolate chips

3. Stir gently until the chocolate melts and blends well with the butter. Keep the temperature in the pot at around 30 degrees to prevent the chocolate liquid from solidifying.

4. Take another cooking bowl, beat in the whole egg and egg yolk (in addition to the whole egg, there are three more egg yolks)

5. Add sugar to the egg bowl

6. Use an electric whisk to beat at medium speed until the sugar is dissolved and the egg liquid turns milky white and expands in volume by more than twice. When the whisk is lifted, the egg mixture will slowly drip down, forming a ribbon pattern in the bowl for a short time and then disappearing quickly.

7. Pour half of the beaten egg mixture into the warm chocolate mixture and mix well with a hand whisk.

8. Pour the remaining egg mixture in and continue mixing.

9. Pour in the low-gluten flour that has been sifted twice in advance, and use a manual egg beater to scoop up and mix well. Don't over-mix until there are no white flour particles.

10. Fill the baking cups with chocolate paste until they are 70% full. Preheat the oven to 200 degrees for 10 minutes, then place the baking tray on the middle layer and bake for 8 minutes. Or bake at 180 degrees for 12 minutes and then take out and let cool thoroughly

11. Add powdered sugar to the whipped cream and beat until it becomes dry foam. Fit a piping bag with a round nozzle and fill it with whipped cream for later use. Cut the strawberry in half

12. Fill the top of the cake with cream, place 2/3 of the strawberries in the middle, squeeze the cream out of the strawberries to make balls to make a bear face, and cover it with another 1/3 of the strawberries as a Christmas hat. Squeeze a small dot of cream on the tip of the strawberry. Finally, sprinkle with powdered sugar to represent snowflakes.

Maybe someone in your family will make the Christmas bear version but I believe the method is different. Therefore, in order to experience the difference, you should try it yourself. Only through your own efforts can you realize its value.