#四session Baking Contest and is Love to Eat Festival# Strawberry Mousse Cake
1.
Weigh all materials ready.
2.
Separate the egg white and egg yolk. The egg white basin should be clean and free of water and oil. Be careful to separate the egg white and egg yolk. Do not mix the egg yolk in the egg white. Put the egg yolks in a large bowl.
3.
Put the egg yolks, water, vegetable oil, and 15 grams of sugar in a large bowl, and stir evenly with a manual whisk.
4.
Sift in low-gluten flour and stir evenly without particles, set aside for later use.
5.
Start to beat the egg whites. Add a few drops of white vinegar or lemon juice to the egg whites. Use an electric whisk to beat at a high speed. Add one-third of the white sugar when the egg whites become large fisheye bubbles.
6.
Continue to beat at high speed until the egg whites are fine, and add one-third of the sugar again when there are no big bubbles.
7.
Continue to beat at high speed when the egg whites begin to have obvious lines, add all the remaining sugar.
8.
Continue to beat the egg whites to dry foaming. When the whisk is lifted with an upright triangular point, the egg whites are beaten.
9.
Take about one-third of the egg white and add it to the egg yolk paste. Use a bottom-extracting J-shape to stir evenly (be careful not to stir in a circle, which will cause defoaming, you can preheat the oven at this time).
10.
Pour the mixed cake batter into the other two-thirds of the egg whites, and stir evenly with a bottom-extracting J-shape.
11.
Pour the mixed cake batter into a six-inch cake mold and shake it on the table a few times to create large bubbles. The oven was preheated to 120 degrees in advance. I used a three-layer oven to put it in the bottom layer, put the baking tray underneath and bake for 60 minutes, and then turn it to 140 degrees and bake it for 5 minutes to color, a total of 65 minutes.
12.
There is no cracking on the surface. After the cake is out of the oven, it will be shaken twice to generate heat, and it will be buckled immediately, let cool and demoulded.
13.
Soak 2 gelatine tablets in cold water to soften.
14.
100 grams of milk, 150 grams of chopped strawberries and 30 grams of sugar are beaten into a uniform milkshake with a hand-held stirring rod.
15.
Pour the strawberry milkshake into a small pot, add 2 soft soaked gelatin slices to heat, keep stirring until all the gelatin slices are melted, set aside to cool.
16.
Beat 200 grams of whipped cream with an electric whisk until there are obvious lines.
17.
The demoulded cake is divided into 3 evenly. Take two of them and cut them out to make them slightly smaller than the mold. Put a piece of cake in a 6-inch cake mold, and put two strawberries on all sides.
18.
Add the cold strawberry milkshake to the whipped cream and stir evenly. The state at this time is a thick, flowable liquid.
19.
Pour a portion of the mousse into the mold.
20.
Cover with another slice of cake.
21.
Finally, pour the mousse liquid, cover with plastic wrap and put it in the refrigerator overnight.
22.
Stir 80 grams of strawberries with 50 grams of water to make a juice, add a piece of gelatine slices that have been soaked in advance, and keep stirring over water until all the gelatine slices are melted and allowed to cool.
23.
Pour the cold liquid onto the mousse cake, and refrigerate again until the mirror surface solidifies.
24.
After taking it out, use a hair dryer or a hot towel to demould, and decorate the surface with fruit.
25.
Finished picture
26.
Finished picture
Tips:
The baking temperature is adjusted according to your own oven.
