Strawberry Mousse Cake
1.
The 6-inch chiffon cake embryo is divided into 3 evenly (the chiffon cake recipe is introduced in the previous recipe).
2.
Take one portion and cut out a complete circle with a bowl that is a circle smaller than the cake.
3.
Cover the bottom of the mold with tin foil.
4.
Place the cut piece of cake in the middle of the bottom of the mold, and cut the strawberry around the edge from the middle to surround the piece of cake.
5.
Add whipped cream and powdered sugar.
6.
Beat with a whisk until there are lines, and place in the refrigerator for later use.
7.
Gelatine tablets are soaked in cold water to soften.
8.
Remove the soaked gelatine flakes from cold water, add 50 g of milk, melt the gelatine flakes with insulated water, and let cool for later use.
9.
Cut the strawberries into small pieces, put them in a food processor, add 100 grams of milk and melted gelatin.
10.
Make it into a strawberry milkshake.
11.
Take the whipped cream from the refrigerator and add the strawberry milkshake.
12.
Stir evenly and the mousse is ready.
13.
Pour the mousse liquid into the mold, cover it with plastic wrap, and keep it in the refrigerator for more than 4 hours.
14.
Take the refrigerated cake out of the refrigerator.
15.
Add clean water to the QQ candy to melt and let cool.
16.
Pour the QQ sugar solution on the surface of the cake.
17.
Put an appropriate amount of sugar beads to decorate (if you don't have one, don't put it), put it in the refrigerator for about 1 hour until the QQ sugar solidifies.
18.
Take the refrigerated cake out of the refrigerator and blow it around with a hair dryer. Don't blow it for too long, otherwise the mousse will melt.
19.
Put a cup under the mold and gently pull it down to release the mold easily. If you eat the bottom of the mold by yourself, there is no release. If you want to release the bottom, please refer to the method on Du Niang.
20.
The seemingly complicated operation is actually very simple to get started.
21.
Children will love it if you decorate it casually.