1. First make the cake base, you can bake the chiffon in a square positive mold, and then cut the cake slices, but I think it is more convenient and time-saving to bake the cake slices directly. First, separate the egg white and egg yolk, and pour milk and oil into the egg yolk bowl. , Let the milk and oil emulsify in advance.
2. When the egg whites are beaten to the fish-eye state with a whisk, add one-third of the sugar.
3. Add the powdered sugar in three times, and check the delicateness of the meringue while beating, until the small, strong hook is lifted.
4. Sift the low-gluten flour and pour it into the previously mixed egg yolk bowl. Use a manual whisk to mix all the ingredients evenly. The egg yolk paste becomes fine and particle-free.
5. Mix the meringue and the egg yolk paste with the method of mixing, uniformly and without impurities.
6. Pour the cake batter into a baking tray lined with greased paper, gently shake out large bubbles, and put it in the preheated oven at 145 degrees for 28 minutes.
7. The baked cake base is gently lifted from the baking tray and placed on the drying rack to cool for later use.
8. Soak the gelatine tablets in an appropriate amount of cold water in advance to soften them.
9. Put the film of the movable bottom mold on the greased paper, cut a piece of greased paper of the same size, and put it into the bottom of the mold.
10. Then compare the size of the mold to cut the cake slices.
11. Place a piece of cake of the same size on the greased paper at the bottom.
12. Cut a small square cake slice and set aside.
13. Remove the stems and cut the strawberries in half, and place the strawberry section close to the mold wall.
14. 180 grams of strawberries are diced and pureed with a blender or food processor.
15. Pour the puree into a small milk pan.
16. Heat the strawberry puree on a low heat, then turn off the heat.
17. Add the soaked gelatin slices and stir until melted.
18. Add powdered sugar to the whipped cream and beat at medium speed.
19. The cream is whipped to 6.7 percent, and the cream has a light texture.
20. Mix the cooled strawberry puree into the cream, stir evenly, without lumps.
21. Pour half of the mousse liquid, shake gently to remove the bubbles, and put a small cake slice in the center.
22. Pour in the remaining mousse, smooth the surface with a spatula after lightly shaking, and put it in the refrigerator for 4 hours.
23. When demolding, place a cup smaller than the mold at the bottom of the mold, blow it along the periphery of the mold with a hair dryer, and then gently slide the mold down.
24. Simply decorate, is it a bright feeling?
25. Enjoy the delicious!
