1. Separate the egg whites and egg yolks.
2. Add 10 grams of white sugar to the egg yolk and stir evenly with a manual whisk until the egg yolk is slightly whitish in color. Pour the salad oil in three times, and beat well each time.
3. Add the milk three more times, and mix it evenly during the first addition.
4. Sift the low-gluten flour two or three times,
5. Stir up and down with a spatula until there are no particles.
6. Add about a gram of salt and a few drops of lemon juice to the egg whites.
7. Beat with an electric whisk until it looks like a fish-eye bubble. Add 1/3 of the remaining 60g white sugar.
8. Continue to beat until the bubbles are like soap bubbles, add the remaining 1/2 of the white sugar.
9. Continue whipping until there are lines on the surface with a thicker egg white, add the last 1/3 of the white sugar.
10. Continue to beat until there are lines on the egg white surface, add the last white sugar.
11. Continue to beat until dry foam.
12. Take 1/3 of the egg white and add it to the egg yolk paste,
13. Gently stir up and down with a spatula, pour it into the egg white container, and mix well by cutting and mixing.
14. Pour it into the cake mold, lift it up and down and shake it lightly, then place it on the table and shake it a few times, then lift it up and shake it left and right, so that the bubbles inside are shaken and the surface looks relatively flat.
15. Preheat the oven at 160 degrees, bake at 150 degrees for 30 minutes and then at 140 degrees for about 25 minutes. After being out of the oven, buckle the mold upside down on the grilling net, and release the mold after cooling.
16. Soak the gelatine slices in cold water first, remove them, and then add milk to melt them in water.
17. Puree the strawberries.
18. Take 150 grams of strawberry puree, add 200ml of yogurt, add the soaked gelatin milk liquid and mix well.
19. Whip the whipped cream and sugar until it reaches 6-7 percent.
20. Add to the mousse and mix well.
21. Divide the chiffon cake into three slices and use two slices.
22. Take one of them and put it into the bottom of the mold
23. Spread a circle of opposite strawberries around the mold.
24. After pouring in the mousse, cut another slice of cake into a small circle and spread it on top.
25. Pour the mousse until the surface is smooth. Put it in the refrigerator overnight (at least 4-5 hours if you eat that day, the surface will freeze). Just remove the decorative surface.
