Chinese Food
Application of fraisier mouseline cream in French strawberry cake
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If you say which traditional French dessert is most suitable for Chinese taste buds, I will definitely choose French strawberry cake. The combination of sponge cake, mouseline cream and fresh strawberries has a wonderful reaction after a night of integration. When it's ready, every part of it doesn't taste better. But when the mouseline cream absorbs the juice of strawberry, every bite becomes amazing. [be sure to note] strawberries must not be less. Cake must be refrigerated overnight before eating. But if you keep it for another day, it may become too wet and not delicious. This quantity is the finished product with a diameter of 14 cm and a height of about 5 cm. Assemble with a 14 cm diameter mousse ring. Bake the cake 6 inches before cutting. Before you make it, be sure to read my latest dessert Reading Note mouseline cream. You will understand the function of each ingredient and learn how to adjust the taste.
Cooking ingredients
Cooking Steps
Step1:Make sponge cake firs
Step2:Pour the sugar into the whole egg. Stir it quickly and evenly. Avoid the yolk from caking. Heat the water to flow and pour into the egg. Mix well.
Step3:Heat the whole egg batter to 45 degrees (stir while heating). Keep the temperature of the egg. Turn the beater to the highest speed and start to beat. It lasted for 45 min. it was found that the whole egg paste became thicker and thicker.
Step4:Turn on the eggbeater at a low speed. Slowly keep it in a fixed position in the basin. Start to clean up the bubbles. At this time, the whole egg paste will become very delicate.
Step5:Add the flour once (SIFT). Mix it with a scraper. Heat the butter and milk to about 35 degrees in advance. Pour all along the scraper into the batter. Mix well.
Step6:Finally pour it into the mold. Shake off the bubbles on the surface.
Step7:Make Muslim cream fillings.
Step8:Heat the milk in a small pot until it bubbles. Mix the yolk and sugar, and then add corn starch and flour.
Step9:Pour half the boiled milk into the egg yolk paste and stir well.
Step10:Then pour it back into the small pot. Heat it and continue to stir (mixing can't stop).
Step11:Until the bottom of the pot is bubbly and sticky. Stir for another 1 minute, then let it go. Pour into the basin. Cover with plastic film. Refrigerate.
Step12:Soften the butter into a paste. Beat evenly to form a cream. Set aside.
Step13:Custard sauce comes out of the freezer. Put it a little bit.20 degrees or so
Step14:All the raw materials are ready. We can start the assembly. The mousse ring we use is 14cm in diameter.
Step15:Before baking, you can cut strawberries in the gap. The strawberries on the side of the cake should be kept at the same height as much as possible. It will be better to see them. Cut them in half (about 10 strawberries); then cut some strawberries and clip them in the middle of the cake. Try to have as many strawberries as possible.
Step16:Put mousse surround on the inner side of mousse circle for final demoulding.
Step17:Put Muslim cream filling on the cake. Fill it with strawberry granules. It's better to eat a lot of strawberries.
Step18:Plus a layer of cake slices. The diameter of this slice is smaller than the diameter of mousse circle. I use the diameter of 12cm. Continue to brush with sugar water to soak the cake.
Step19:The top layer is filled with cream fillings. It's all covere
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Cooking tips:There are skills in making delicious dishes.
