Baileys Strawberry Mousse

Name: Baileys Strawberry Mousse
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 40g Low-gluten flour; 10g cocoa powder; 3 pcs egg; 45g milk; 35g Corn oil; 50g Caster sugar; 3g corn starch; 20g Baileys Sweet Coffee Liquor; 50g Strawberry jam; 300g Light cream; 7g Gelatine Tablets; 1 drop Red pigment; Some Strawberry

by Greedy cat vip who loves life

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

My family likes desserts. When I didn't play baking before, I bought cakes and bread once a week for breakfast or afternoon tea. With the price of desserts rising, all kinds of negative news broke out. If you want to eat delicious and healthy, you still have to do it yourself. Every time I make strawberry jam, I will make a strawberry mousse cake by the way. It is sweet and delicious, and every spoonful in the entrance is full of happiness.

Baileys Strawberry Mousse

1. Prepare the ingredients, the whipped cream should be refrigerated overnight to be easily dispensed.

2. Cocoa powder and corn oil are mixed evenly, then pour the milk and stir until there is no oil star, that is, it has been thoroughly emulsified.

3. Separate the egg yolk and egg white, and put the egg yolk directly into the cocoa paste and stir evenly.

4. Sift the low-gluten flour into the cocoa paste and stir evenly into a smooth and smooth batter.

5. Put the egg whites into the SMEG cook machine, start the 3rd gear and stir to make the big fish soaked in the eye, pour in the fine sugar, turn to the 6th gear and stir until fine foam appears, pour the second fine sugar, and stir for half a minute at the 7th gear Pour the last fine sugar and cornstarch from left to right, pay attention to the state, and adjust the texture to low speed.

6. Finally, you can pull out the short and strong little hooks, and the egg whites are ready. At this time, preheat the upper and lower heat of the oven at 145 degrees.

7. Take 1/3 of the egg whites into the egg yolk paste and mix evenly.

8. Pour into the original egg whites and stir gently.

9. Prepare a 6-inch heightened anode mold, pour the batter from a height of 20cm, so that the big bubbles can be broken, and the baked cake has a delicate texture.

10. After the oven is preheated, put the batter in the lower middle of the oven and bake at 145 degrees for 35-40 minutes.

11. After being released from the oven, it is completely cooled and demoulded. When cooling, you can prepare the mousse liquid. Cut the gelatine slices into small bubbles and remove them. Add the milk insulated water to melt into the gelatine liquid, and divide it into 3 equal parts with a cake divider.

12. Add fine sugar and 1 drop of red coloring to the whipped cream, put it in the chef's machine, start the 7th gear and beat it to 7 to distribute, it is only in a state of slow flow, don't overspend, the taste is hard. Add strawberry jam and gelatin liquid to the whipped cream and mix well.

13. Prepare a heightened 6-inch mold, place a piece of cake with Baileys liqueur on the bottom, pour 1/3 of the mousse, and then put a piece of cake until it is finished, put it in the refrigerator overnight .

14. Blow twice with a hair dryer on the next day, put a cup underneath, push from top to bottom to demould, send 50 grams of whipped cream, squeeze cream and strawberries to decorate, and the cake is ready.