1. The butter is softened at room temperature in advance and beaten with an electric whisk until it is smooth and non-grainy.
2. Sift in powdered sugar and stir until fully incorporated.
3. Add eggs in portions until fully absorbed.
4. Sift in low-gluten flour and cocoa powder until they are mixed and mixed well.
5. Pour the batter into the bottomed mousse ring mold
6. Preheat the oven in advance, and bake for 25 minutes at 170 degrees.
7. After it is out of the oven, let it cool and press out the shape with a Christmas tree mold.
8. The cream is beaten with an electric whisk until dry foaming.
9. Add appropriate amounts of pigments to red and green cream respectively, and put them in a piping bag.
10. Finally, tick out your favorite patterns and decorate them with sugar beads.
