Name: # Fourth Baking Contest and is Love to Eat Festival#chocolate Strawberry Mousse
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 40g Low-gluten flour; 40g water; 35g, for strawberry mousse Powdered sugar; 40g Corn oil; A few drops Lemon juice; 80g yolk; 160g protein; 6 pieces for surface decoration Strawberry; 50g, for decorating Light cream; 10g Gelatine Tablets; 50g dark chocolate

# Fourth Baking Contest and is Love to Eat Festival#chocolate Strawberry Mousse

1. Add powdered sugar to water and stir until melted.

2. Then add corn oil and stir until the water and oil are completely melted.

3. Sift the low powder and add, and stir in a line with a whisk.

4. Then add the egg yolk and stir in a straight line until it is completely blended.

5. Add a few drops of lemon juice to the egg whites and beat them into fish-eye bubbles at high speed. Then add the powdered sugar in three portions, and beat it to the state of small hooks. Preheat the oven 180 degrees.

6. Add one-third of the egg whites to the cake batter and mix well.

7. Then add the egg yolk paste to the remaining egg whites and continue to mix evenly.

8. Pour the cake batter into the baking pan and smooth it with a spatula.

9. Put the baking tray in the oven at 160 degrees for 20 minutes. After baking, put it on the grill to let cool.

10. Unmold the cake slice, and take a slice of cake the same size as the bottom of the 6-inch live bottom cake mold.

11. Put the cake slices into the mold.

12. Wash the strawberries and cut them in half.

13. Place the strawberry section close to the mold wall.

14. Then take a small round cake slice on the cake slice, the size is smaller than the bottom of the 6-inch cake mold.

15. 200g strawberries are removed and cut into small pieces.

16. Put it into the wall breaker and make a strawberry paste.

17. Pour the beaten strawberry paste into the milk pan. Heat on low heat, put the soaked gelatine slices into the strawberry paste and stir until melted.

18. Add 300g of whipped cream to 35g of powdered sugar, and whip to a slightly viscous state.

19. Pour in the cooled strawberry paste and mix well.

20. Pour one-third of the mousse into the bottom of the cake.

21. Then spread another piece of cake.

22. Then pour another third of the mousse paste. Put it in the refrigerator for half an hour.

23. Take out the frozen cake and add the remaining third of the mousse batter. Put it in the refrigerator for 4 hours.

24. After 4 hours, take it out of the refrigerator, put it on a goblet and blow the mold wall with hot air from a hair dryer. After removing the mold, continue to put it in the refrigerator for refrigeration. This is the ganache for surface decoration.

25. The chocolate is put in the whipped cream. Heat on a low heat and stir continuously until it is completely melted.

26. After the melted ganache cools, put it in a piping bag for later use.

27. Take out the mousse cake. Decorate the surface with chocolate ganache.

28. Then put a layer of ganache on the edges of the mousse cake.

29. Whip the whipped cream until it is hard, and put it in a piping bag. Decorate flowers on the mousse cake and decorate with strawberries cut in half.