Chinese Food

Cooking Steps

1. 

   Step1:Prepare mousse materials.

2. 

   Step2:Cherries are seeded, weighed and choppe

3. 

   Step3:Add 40 grams of cold water to the cherry. Add in the sugar. Stir well. (it can also be broken into cherry puree by the blender

4. 

   Step4:Add lemon juice and mix wel

5. 

   Step5:Beat the animal whipped cream with an egg beater until it is soft and foamy. (at this time, the grain of light cream appears, but the grain is soft.

6. 

   Step6:Gelatine tablets are softened in cold water (40g cold water). Heat the gelatine tablet with water and stir until it becomes liquid. Pour the liquid gelatine into the cherry puree. Stir well.

7. 

   Step7:The puree is divided into two parts. One is 35g. Keep it for later use. Put the rest in the refrigerator and refrigerate for a while until it's sticky. Pour the cooled cherry puree into the whipped crea

8. 

   Step8:Mix evenly with rubber scrape

9. 

   Step9:Prepare the crunchy sponge cake material used by Mosley.

10. 

    Step10:Divide the egg

11. 

    Step11:. beat the egg whites with the beater until they are rough. Add some fine sugar in several times. Beat with the beater until they are dry and foamy

12. 

    Step12:Whisk the egg whites. Lift the beater. It can pull out a short upright sharp corner

13. 

    Step13:Add the remaining sugar in the yolk. Drop in a few drops of vanilla essence. Beat well

14. 

    Step14:Mix with protei

15. 

    Step15:Mix evenl

16. 

    Step16:Add 1 / 2 sifted flou

17. 

    Step17:Mix flour, protein and yolk evenly with a rubber scrape

18. 

    Step18:Put the batter in the decoration bag. Squeeze out the strip batter on the baking tray. (I can't find the flower bag and flower mouth. It's temporarily squeezed with plastic wrap) the middle layer of the oven. Heat up and down 180 degrees. About 10 minute

19. 

    Step19:Spread a sponge cake on the bottom of the cake mold.

20. 

    Step20:Half mousse fillin

21. 

    Step21:Spread another piece of crispy sponge cak

22. 

    Step22:Pour in the remaining half mousse fillin

23. 

    Step23:Flatten the mousse filling. Refrigerate for more than 5 hours or overnight until the mousse filling is completely set.

24. 

    Step24:Use a hair dryer to blow around the cake mold. Or use a hot towel to cover around the cake mold. It can be easily demoulded

25. 

    Step25:. after demoulding, take out the prepared 35g cherry puree, heat it with water, make it boil to a thick state, pour the puree on the top of mousse, and finally decorate the cherr

26. 

    Step26: