Strawberry Cheese Mousse
1.
First bake a sponge cake. Take out the eggs from the refrigerator in advance and return to room temperature. Heat the butter in water or microwave to melt into a liquid state, and sift the low-gluten flour. Beat the eggs into a large bowl, add fine sugar and beat with an electric whisk at high speed; the eggs will become more and more puffy as the beaten process.
2.
Continue to beat until it is completely beaten. One criterion for judging whether the beaten egg is well beaten: insert a toothpick into the beaten egg about 1cm deep, and the toothpick can remain upright, indicating that the beaten egg is well beaten.
3.
Another criterion for judging whether it is well beaten: lift up the whisk, the dripping egg liquid can draw a pattern on the surface of the egg liquid in the bowl, and the pattern can remain for a while not disappear; pour the sifted low-gluten flour into the bowl and beat it. In the egg
4.
Use a rubber spatula to scoop up the egg batter from the bottom and quickly stir up until the egg batter and flour are completely mixed and become a thick batter; pour the melted butter into the batter. Continue to stir up from the bottom with a rubber spatula until it is evenly mixed
5.
Check the mixed batter, if it is fluffy, smooth, and delicate, it means that the batter has been made successfully. If the batter has a rough texture. Small bubbles are constantly produced, and the volume is greatly reduced, it means that the egg liquid has defoamed, which will cause the baked sponge cake to be not fluffy. Retract or taste rough; pour the batter into the side length of 6 inches (about 15cm) ) In the square mold. Smooth the surface of the batter, lift the mold by hand and knock on the table a few times to shake out the large bubbles inside the batter
6.
Put the mold in a preheated 180℃ oven and bake for about 30 minutes. Until the surface of the cake is golden. Stick a toothpick into the center of the cake. The toothpick that is pulled out has no residue, which means it is ready to bake. Due to the large difference in the temperature of the household oven, please adjust the temperature and practice according to the actual situation; after the baked cake is cooled, the mold is removed, the top part is cut off, and the cake is cross-cut into two slices with a knife, and each slice of cake Cut off the sides of the cake and set aside
7.
Then make strawberry cheese mousse filling. Pour the caster sugar, water and corn syrup into the pot; pour the egg yolk into the bowl and beat with a whisk until the color is white
8.
Heat the small pot containing the sugar to completely dissolve the caster sugar, and boil the syrup in the pot until it boils
9.
While beating the egg yolk, pour the boiling syrup into the egg yolk. The syrup should be poured slowly to avoid the egg yolk from forming particles; after the syrup is completely poured, continue to beat for about 5 minutes; beat the egg yolk syrup into a thick milky foam. Cooling spare
10.
After the cream cheese has softened at room temperature or heated in a microwave oven, beat until fluffy; add the egg yolk syrup prepared in step 18 in 3 times, and beat evenly; add strawberry powder, beat evenly, and become a strawberry cheese paste
11.
Soak the gelatine slices in cold water for 5 minutes. After soaking soft, drain the water; put the drained gelatine slices into a small bowl, heat it over water and stir constantly, or directly use the microwave oven to heat for more than ten seconds to melt it Become a gelatin solution. Pour the gelatin solution into the strawberry cheese paste
12.
Stir thoroughly, pour the whipped cream into a large bowl, and beat with a whisk until lines appear; mix the whipped cream and strawberry cheese paste, and mix evenly
13.
After mixing, the strawberry cheese mousse is filled. Take a piece of cake and brush it with rum syrup. (Rum syrup mix water and caster sugar, heat and stir until the sugar dissolves, add rum and mix well after cooling); spread the cake slices on the bottom of a 6-inch square mold, pour half of the strawberry cheese mousse filling
14.
Put the second cake slice brushed with rum syrup, and pour the remaining strawberry cheese mousse filling
15.
Scrape the surface of the mousse filling with a scraper. After the surface is smoothed, put it in the refrigerator and refrigerate for 4 hours or overnight until it sets. Cover the mold with a hot towel for a while and it will be easy to demold. After demoulding, sift a layer of strawberry powder on the surface as a decoration, and then cut into small pieces for consumption
Tips:
1. To make a delicious strawberry cheese mousse, first make a soft and delicious sponge cake. Sponge cakes are beaten with whole eggs, and the warmed eggs are easier to beat than the eggs in the refrigerated state. In the blog post of French sponge cake, it was introduced that heating the whole egg to about 40℃ is the easiest to pass. If you find it troublesome, you can pass it without heating, but it takes a little longer;
2. Strawberry powder can be purchased as a commercially available product, or you can use the method I introduced in the strawberry long shortbread to make homemade. I use homemade strawberry powder;
3. When mixing whipped cream with strawberry cheese paste, it is easiest to mix when the two have the same consistency. If the strawberry cheese paste is thinner, you can refrigerate it for a while to thicken it. If the strawberry cheese paste has become too thick after being left for too long, it can be heated and stirred for a while to make it thinner;
4. Bake the knife on the fire for a while and then cut it, you can cut out the smooth and beautiful mousse cake. Wipe the knife clean every time you cut it, reheat it and cut it again.
