Strawberry Mousse
1.
Let's make the cake base first, and use the egg method to make. First, mix the flour and then mix in the egg yolk. Mix corn oil and milk, and stir by hand to emulsify.
2.
Sift in the low-gluten flour and stir it evenly by hand zigzag. It looks like yogurt, and I have the urge to take a bite.
3.
Separate egg whites and egg yolks. Add the egg yolks to the batter just mixed.
4.
Continue to pump and mix well, it is very delicate and smooth. The back egg method is not easy to make the batter tendons, the cake made is more delicate, and it is not easy to shrink. The mixed egg yolk paste is ready for use.
5.
Add a few drops of lemon juice to the egg whites, add one-third of the white sugar when stirring until the white soaks, continue to beat until the volume of the egg whites is doubled, then add one-third of the white sugar. Continue to pass until the hooks just appeared and are still soft, add the last one-third of the sugar. Then send it to wet foaming, that is, the state with big hooks. The cake roll does not need to be blown too dry to avoid cracking during the roll.
6.
Dig a tablespoon of egg whites into the egg yolk paste and stir evenly with your hands. Pour it back into the remaining egg whites, stir again by hand, and mix evenly. There will be a little egg white residue at the bottom that can't be mixed. Then use a silicone spatula to stir a few times to mix evenly, and the cake batter is ready.
7.
At this time, preheat the oven and set the upper and lower pipes to 155 degrees. Put oil paper on the bottom of the baking pan and pour cake batter from the middle. After smoothing with a spatula, vigorously shake a few times to produce large bubbles. After the oven is preheated, there will be a reminder. At this time, put the baking tray in the middle of the oven and bake for about 20 minutes. Pay attention to the color on the surface, do not overbake it.
8.
The baked cake slices are inverted and let cool. Use a four-inch mousse mold to cut out 4 round cake slices for later use. Because the 6-inch round mousse is to be made, the cake slice should be smaller, so that it is convenient to stick strawberries around.
9.
Gelatine is soaked in cold water in advance, about 10 minutes. 100 grams of strawberries are pressed into a puree with a spatula. It does not matter if it is not so delicate. Today, we will make a rough mousse, which is also very interesting. Add 10 grams of sugar and cook the strawberry puree until it is slightly viscous. Don't make it into jam. I cooked it for about 5 minutes. Let it cool until it is warm. Add the soft gelatine slices, stir for a while, and melt it.
10.
Add 250 grams of whipped cream to 20 grams of white sugar and pass it to 6 to be distributed. It is almost ready to flow. Pour in the cold strawberry liquid, mix well, and the mousse is ready. If the temperature of the whipped cream is too low, the gelatin will solidify, and the mousse paste is probably too thick. At this time, you can add some warm milk to adjust the consistency until it can flow, but it should not be too thin, otherwise it will Will flow out from under the mousse circle.
11.
The mousse circle of learning to cook is seamlessly heightened and very textured. Find a flat plate and place a piece of tin foil on the mousse ring. Fold the tin foil upward to wrap the mousse ring to avoid leaking out when the mousse is poured. Put two slices of cake in the middle, put a circle of half-cut strawberries around, and stick the slices on the mousse circle.
12.
Pour half of the mousse paste, and then put the remaining two slices of cake. Press slightly to make the cake slices lay flat.
13.
Pour in the remaining mousse paste and put it in the refrigerator for more than two hours. It will be fine until the mousse is set.
14.
Transfer the refrigerated mousse cake to tin foil, and blow it along the mousse ring with a hair dryer for about 5 seconds. The mold can be easily taken out.
15.
Add 150 grams of whipped cream to 10 grams of granulated sugar. Dispense it until it is ready for decoration. You can add a little bit of coloring to turn it into a pink cream frosting, which is more suitable for this cake.
16.
Decorate the cream and halved strawberries, the sweet and sour strawberry mousse cake is ready, love yourself.
Tips:
1. If you think it is too rich, you can replace part of the whipped cream with milk.
2. The bottom must be wrapped with tin foil. If the mousse paste is thin, pour a small amount of mousse paste and freeze it in the refrigerator for 20 minutes. Wait until the bottom is completely solidified before pouring the top. Each time you put the cake slices, wait until the cake is solidified before pouring. Avoid The cake slice has a beautiful surface.
