Strawberry Mousse Cake -You Are Foodie

By June
69

Strawberry Mousse Cake

Mothers generally take care of us in every way. Although they have too many complaints and complaints about mothers from childhood to childhood, they are the only ones who can give us the warmest hug when we are most helpless. They can make a loving gift to mothers with their own hands with the advent of mother's day. They don't care about appearance. The most important thing is mind, just like mothers no matter how old they are, You will always be a queen in my heart.

Auxiliary Ingredients

I use 6-inch materials here, so I use one piece of cake as the bottom instead of two pieces. If the mold is large, I need two pieces so that the cake can be supported. Remember that the middle piece is one circle smaller than the bottom because it needs to slip out of the strawberry position.Because I like the taste of fruit, I mash the strawberry jam. If you want to have a delicate taste, you can use a cooking machine to break it.The grams of strawberries here are aunt Mao's. If you like to eat more strawberries, you can add more fruit grains,Remember not to use hot water for Jiding tablets, just soak them in cold water.The light cream here doesn't need to be framed to the extent that it's a little wet.I don't have much sugar in this recipe. It's just right for people who don't like sweet. If they like sweet, they can add a little white granulated sugar to strawberry jam.

Step 1 . Separate the egg yolk and egg white, and the basin of egg white must be free of water

Step 2 . Pour 30g soft white sugar into egg yolk and stir well;

Step 3 . Pour water and oil into the egg liquid and stir well

Step 4 . Sift in low gluten flour and stir

Step 5 . Until the batter is not granular

Step 6 . First, pour a little white vinegar or lemon juice into the egg white to eliminate the fishy smell of the egg; Use an electric egg beater to beat the egg white to coarse foaming, pour in a part of soft white sugar, then start to beat to fine foaming, pour in the remaining soft white sugar, and finally beat the egg white to wet foaming that can pull out the barb;

Step 7 . Pour a small part of the protein into the egg yolk batter and stir it evenly (Note: do not draw a circle, but mix it up and down in a cross shape)

Step 8 . Stir the batter evenly, and then pour it into the beaten protein, and stir it evenly. Similarly, use the cross stirring method;

Step 9 . After pouring into the mold, shake it up and down a little to play the role of defoaming

Step 10 . Bake in an oven preheated at 150 ℃ for about 45 minutes

Step 11 . Mousse preparation materials

Step 12 . Now soak the Jiding tablets in cold water

Step 13 . Put 150g of washed strawberries into the pot and mash them into strawberry jam

Step 14 . The baked cake is buckled upside down on the shelf, cooled and sliced for standby

Step 15 . When the strawberry jam is heated, pour in the previously softened Jiding tablets, and keep stirring them evenly. If it bubbles a little, you can turn off the fire

Step 16 . Light cream with soft sugar

Step 17 . Send it to six or seven

Step 18 . Mix the cooled strawberry jam with the whipped light cream, then add the fresh strawberry granules cut into dices and stir well to form mousse liquid

Step 19 . Put the previously prepared cake bottom into the bottom of the mold, select fresh strawberries of the same size, cut them in half, and put the cut surface on the edge of the mold neatly

Step 20 . Then pour in the mixed strawberry mousse

Step 21 . Flatten the top with a tool, put it into the refrigerator for refrigeration for one night, and heat it in the outer ring of the mold with a hair dryer the next day to demould

Step 22 . After demoulding, you can decorate it with cream and strawberries or other things according to your preference

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