1. Almond sponge biscuits are prepared with an egg, 30g fine sugar, 15g almond flour, and 20 low-gluten flour.
2. Mix 15g of almond flour and 20g of low-gluten flour and sieve.
3. Separate egg yolk and protein.
4. Add 20g of fine sugar to each egg white in two portions and beat until stiff foaming. Lift the whisk to leave an upright sharp corner.
5. Add 10g of fine sugar to beat one egg yolk, add a little meringue and mix well.
6. Add meringue.
7. Stir evenly.
8. Add the sifted powder.
9. Cut in half and stir evenly.
10. Pour it into a 22*17 size mold and put it into the preheated oven for baking. Bake the middle layer at 190°C for 8-9 minutes.
11. Fresh strawberry mousse ready ingredients: 50g strawberry jam, 10ml lemon juice, 3.5g gelatin flakes, 60ml light cream.
12. Beat 60ml whipping cream to eight and distribute.
13. Boil 50g of strawberry jam and 10ml of lemon juice, add the gelatine slices soaked with drained water, and stir evenly until the gelatine slices are melted.
14. Add whipped cream and mix well.
15. The mousse paste is poured into a 15*10 mold and sent to the refrigerator to freeze and shape.
16. Prepare the French Strawberry Stuffing Ingredients: 100ml strawberry jam, 3g gelatin slices.
17. Boil 100ml of strawberry jam, add the gelatin slices soaked with drained water, and stir evenly until the gelatin slices melt.
18. Pour the French strawberry stuffing into the mousse mold and put it in the refrigerator.
19. Prepare ingredients for brandy baume syrup: 15ml brandy cherry liquor and 20ml 18% baume syrup. Mix 15ml of cherry brandy and 20ml of 18% Baume syrup evenly.
20. The almond sponge biscuits are cut into two molds, and the surface is brushed with a layer of brandy syrup, the biscuit embryos are coded into the mold, and a layer of brandy syrup is brushed.
21. Lemon cream yogurt mousse prepared ingredients: 50ml yogurt, 10g caster sugar, 1/3 lemon peel, 3.5g gelatine flakes, 70ml whipped cream, 60g strawberry pulp.
22. Stir 50ml of yogurt and 10g of fine sugar.
23. Gelatine 3.5g soaks and drains the water and melts in the separated water. Add the gelatine liquid to the yogurt and stir evenly.
24. Add lemon zest, peel 1/3 and mix well.
25. Beat 70ml of whipping cream to 7 and distribute.
26. Add in twice and mix well.
27. Pour the mousse into the mold and add the strawberry pulp.
28. Fill the surface with mousse and put the almond sponge biscuits brushed with liquor and sugar liquid, and freeze and set the shape and solidify.
29. Surface decoration: mirror pectin, strawberry jam, chopped pistachio, blueberry, strawberry, nine-layer pagoda leaf. The surface is smeared with mirror pectin and strawberry jam.
30. The hair dryer whirled for a week, slowly demoulding.
31. The appearance after demoulding.
32. The knife is heated and cut into strips, decorated with strawberries, blueberries, nine-layer pagoda leaves...
33. Serve on a plate~
