1. I use a rice cooker to make chiffon cakes
2. Cut half of the strawberry for later use, and put half of the strawberry
3. Add pure milk to the blender and beat into strawberry juice for later use
4. Put milk butter, gelatin slices soaked in cold water in a small bowl, and melt the white sugar into the strawberry juice.
5. Take a clean bowl with no water, no oil and add sugar to whip the whipped cream to have a straight line and flow slowly. Pour the strawberry juice into the whipped cream and stir to make a strawberry mousse liquid
6. Spread a layer of tin foil on the mat, put a mold on it, and spread a layer of chiffon cake. Spread the sliced strawberries around in a circle. Pour half of the mousse
7. Spread another layer of chiffon cake, pour it over with strawberry mousse and smooth it out
8. Put it in the refrigerator for several hours. Just put strawberries on it for decoration
9. Cut open
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