Cooking Steps

1. 

   Step1:Put the milk and oil in the basin.

2. 

   Step2:Beat and emulsify.

3. 

   Step3:Add the yolk.

4. 

   Step4:Mixing.

5. 

   Step5:Sift in the low gluten powder and beetroot powder.

6. 

   Step6:Mix well.

7. 

   Step7:Sugar in the egg white.

8. 

   Step8:Send it to a stiff point.

9. 

   Step9:Mix the egg white cream and the yolk paste evenly.

10. 

    Step10:Pour in the six inch mold. Shake off the bubbles. Preheat the oven at 150 degrees. Bake for 30 minutes at 130 degrees. Bake for 20 minutes at 150 degrees. Take out the slice. Lay a layer on the bottom of the cake mold.

11. 

    Step11:Gelatine is soft in cold water. Add warm milk. Melt.

12. 

    Step12:Add beetroot powder and stir well.

13. 

    Step13:Sugar with cream.

14. 

    Step14:To 67%.

15. 

    Step15:Milk solution, sweet wine, beetroot powder into the whipped cream. Mix well.

16. 

    Step16:Mixed mousse liquid. Pour into cake mold. Refrigerate for 4 hours.

17. 

    Step17:Cardboard cut pattern. Put it on mousse.

18. 

    Step18:Sift the powder and beetroot powder.

19. 

    Step19:Remove the paper jam.