Hot Pot Mousse
1.
Prepare all materials
2.
Salad oil (31.2g) Milk (26.8g) Low-gluten flour (35.2g)
3.
Stir well with egg cream
4.
Add egg yolk (33.2g)
5.
Stir well
6.
Egg white (60g) + sugar (29.2g) salt (1 pinch) lemon juice (1 drop)
7.
Send until there are obvious lines
8.
Put one third of the meringue into the egg yolk paste
9.
Stir it into a marble pattern
10.
Add the remaining 2 times and stir evenly
11.
Pour into the baking dish
12.
Bake at 190° for 12~14 minutes
13.
Cut the baked cake embryos into 3cm squares and place them on the bottom of the mold
14.
The puree (49.2g) is heated, and the prepared gelatin (2.8g) is slowly melted
15.
Melt slowly
16.
Light cream (91.6g) Sugar (20.8g)
17.
Send it to about 60%
18.
Add the already blended strawberry puree
19.
Stir well
20.
Squeeze a layer of strawberry mousse into the mold with a layer of cake base
21.
Then put another layer of cake base
22.
Squeeze another layer of mousse
23.
After squeezing, put it in the refrigerator for about 30 minutes
24.
You can cut a little bit of fruit you like while waiting
25.
Just decorate
Tips:
1. The fruit must be fresh to be delicious
2. Gelatine can be used after soaking in water in advance and putting it in the refrigerator
3. The taste of mousse can also be replaced with passion fruit, mango, etc. according to your preference
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