Strawberry Mousse Cake scorching

Published Jan 5, 2021 at 02:41am ET

May is the most comfortable season of the year. The sunshine is shining and the temperature is comfortable and pleasant. Its just like a mother who takes care of us. Although there are too many complaints and complaints to her from childhood to adulthood, only they can give us the warmest embrace when we are most helpless, through Mothers Day. When you make a love gift for your mother with your hands, baking doesnt care about the appearance, the most important thing is the heart, just as no matter how old your mother is, you will always be as noble and elegant as a queen in my heart. I also wish all mothers a happy holiday, happy every day.

Food Material List

1 Egg 3
2 Low-gluten flour 70g
3 water 45g
4 fresh strawberry 300g
5 Unsalted butter 300g
6 Gidding tablets 10g

Operational steps

1 Cake body preparation materials
2 Separate the yolk from the egg white. The egg white pot must be waterless.
3 Pour 30G white sugar into egg yolk and stir well.
4 Add water and oil to the egg mixture and stir thoroughly.
5 Sift in low gluten flour and stir.
6 Until the batter is not granular
7 First pour a little white vinegar or lemon juice into the egg white to eliminate the smell of eggs.
8 The egg white is beaten to coarse foam by electric beater, then a part of white sugar is poured into it, and then the remaining white sugar is poured into the fine foam. Finally, the egg white is beaten to wet foam that can pull out the barb.
9 Pour a small portion of the protein into the yolk batter and stir it evenly.
10 The batter after stirring is poured into the beaten protein and stirred evenly. The same method is used for cross stirring.
11 After pouring into the mould, the upper and lower parts vibrate slightly to defoam.
12 The oven is preheated at 150 degrees and baked for about four or five centimeters.
13 The baked cake is upside down on the shelf, chilled and sliced for later use.
14 Strawberry Mouss Preparatory Materials
15 Now put the jidding tablets in cold water and soak them softly.
16 Put 150G of clean strawberries in a pot and pound them into strawberry jam.
17 When strawberry jam is heated, pour in the soft jidding slices before soaking. Stir well and turn off the fire with a little bubbling.
18 Whisk the light cream with white sugar until 6 or 7 minutes.
19 Mix the chilled strawberry jam with the whipped cream, then add the fresh strawberry granules cut into small dices and mix well to form the Muse liquid.
20 Place the bottom of the spare cake at the bottom of the mould. Choose fresh strawberries of similar size and cut them in half. Put them neatly on the edge of the mould, then pour in the mixed strawberry mousse.
21 The top is smoothed with a tool and refrigerated for one night. The next day, the mould can be demoulded by heating the outer ring of the mould with a hair dryer.
22 After demoulding, you can use butter and strawberries or other decorations as you like.

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