Chinese Food

Cooking Steps

1. 

   Step1:Prepare the ingredients for the bottom of the cake, sift the flour, prepare the gilding slice, 6G, and soak in cold wate

2. 

   Step2:Melt butter in wate

3. 

   Step3:Put three sugar 60g eggs into a clean, anhydrous and oil-free basin and mix well

4. 

   Step4:Put some water in the pot and heat it to about 50 degree

5. 

   Step5:Put the egg basin on the water of about 50 degrees. The egg basin should contact with water. If not, open a small fire. Smoke with steam. Beat the egg quickly to 45 degrees. Turn off the fire. Continue to beat

6. 

   Step6:Beat until the hair is full. Put in flour twice. Mix wel

7. 

   Step7:Pour the butter along the edge of the basin. Mix well from side to side

8. 

   Step8:Pour into the baking pan. Smooth. Shake out big bubbles

9. 

   Step9:Bake in the oven at 170 ℃ for 15 minutes. (the baking temperature and time shall be adjusted according to the oven itself

10. 

    Step10:Bake well, take it out and let it cool. Carve two slices with mousse for later use

11. 

    Step11:Ready to make mousse's food

12. 

    Step12:Whisk the yolks together in a bowl

13. 

    Step13:75g milk, 75g light cream, put into the pot and cook to 83 degree

14. 

    Step14:Slowly pour in the egg yolk. Stir well from side to side. Stir well, then boil in the back pan. Remove from the heat. Put in the gelatine slice and melt and stir well

15. 

    Step15:Soak 68g white chocolate in a pot for a while. Stir well. Beat it with a homogenizer to make it smooth and smooth. Put it into a cold water basin to cool down

16. 

    Step16:Add cream 140

17. 

    Step17:Stir evenly for standb

18. 

    Step18:Mousse wrap the bottom with plastic wrap. Put in the bottom of the cake

19. 

    Step19:Wash the strawberries. Cut them in half. Stick them around the mousse ring

20. 

    Step20:Pour in mousse paste. Shake out big bubbles. Refrigerate for one night (or six hours

21. 

    Step21:Put 100g of strawberry fruit antler and 10g sugar into the pot, boil 2G of gilding tablet and soak in cold water in advance

22. 

    Step22:Put 2G of gilardine into the soft plate and stir evenly. Put it into a cold water basin to cool down

23. 

    Step23:Mousse took it out of the fridge. Put in the strawberry antler

24. 

    Step24:Shake out air bubbles and refrigerate them

25. 

    Step25:Decorate the mold with strawberries

26. 

    Step26:Don

27. 

    Step27:Don