#the 4th Baking Contest and is Love to Eat Festival# Flower Mousse Cake
1.
Prepare the required ingredients. (A group photo of some ingredients)
2.
Wash the strawberries and soak them in the cooled light salt water for about 15-20 minutes.
3.
Cut strawberries into small pieces. Save a few strawberries for the cake rim.
4.
Use a cooking stick to beat the strawberries into strawberry jam.
5.
Then sift the strawberry jam through a sieve.
6.
Sifted strawberry jam. Take out a little strawberry jam and use it as a mirror later.
7.
Add gelatine tablets to 80 grams of milk to soak softly. Then heat it in water to melt.
8.
Cut off the sides of the chiffon cake slice, one circle smaller than the cake mold, and then cut the two.
9.
Put 30 grams of sugar into 300 grams of whipped cream and beat it to the grained state.
10.
Pour the strawberry jam into the whipped cream and stir well.
11.
Put the melted fish film in the whipped cream, stir evenly, and serve as mousse filling.
12.
Cut the strawberries in two, and then surround the inner wall of the mold.
13.
Pour half of the mousse filling.
14.
Take a piece of cake and put it into the live bottom mold.
15.
Add another slice of cake.
16.
Pour in the remaining mousse filling. Cover with plastic wrap and put it in the refrigerator freezer for 1 hour.
17.
Peel the mango and cut into thin slices.
18.
Add 50 grams of cold water to the gelatin powder and heat it over water until it melts.
19.
Pour the melted gelatin powder emulsion into the strawberry jam.
20.
Stir evenly and serve as a mirror.
21.
Take the cake out of the refrigerator for 1 hour, and use a spoon to pour it on top.
22.
All the cakes are topped.
23.
Then put the mango slices on top one by one.
24.
A mango flower is ready. Keep refrigerating for 4 hours. After 4 hours, it will be demoulded. Put 100 g whipped cream in 10 g soft sugar, send it to the piping state, put it in a piping bag, and squeeze it on top .
Tips:
Put the cake film on top of a tall cup and turn it around with a hot towel to easily take off the film. Mousse cakes are better to be refrigerated overnight and demoulded.
