Cooking Steps

1. 

   Step1:Beat and emulsify egg yolk, sugar a and vanilla essenc

2. 

   Step2:Add sifted flour and mix wel

3. 

   Step3:Protein plus color powder plus sugar plus protein powder for hard hai

4. 

   Step4:Mix with egg yolk paste and acne. Pay attention to manual mixing to prevent defoamin

5. 

   Step5:Put in the flower mounting bag, cut out the finger biscuits of the same lengt

6. 

   Step6:Sprinkle with pistachio powder and bake for about 10 minutes at 170 ℃.

7. 

   Step7:Fine sugar, almond powder, sugar powder ab. happy fruit powder are mixed and sifted. Take half of the protein and fine sugar and beat until it is slightly hairy. Add the remaining sugar and whisk it out.

8. 

   Step8:Sift into the ingredients, add the happy fruit puree, mix well, put it into the flower mounting bag, cut the small mouth, and extrude the round cake as shown in the figure. Sift sugar powder on the surfac

9. 

   Step9:170 degrees for 10 minute

10. 

    Step10:Red berries, sugar powder, boiled and poured into the melted gilding, mix wel

11. 

    Step11:Wrap the wrap around the bottom of the six inch circle film. Pour the red jelly into the quick-frozen form

12. 

    Step12:Conscious protein cream - 150g sugar, add water and cook to 116 degrees. Meanwhile, add sugar and whisk the protein to slowly pour in the sugar water. While beating, continue to beat until the hand temperature of the protein cream is reached.

13. 

    Step13:Raspberry fruit antler, sugar, warm and stir until it reaches 80 ℃, turn off the heat and add in the soft gelati

14. 

    Step14:Cool to 35 degrees and add Italian protein crea

15. 

    Step15:Add 405 grams of whipping cream and mix well. Red fruit mousse is ready.

16. 

    Step16:Use a 6-inch mousse ring. Arrange the finger cake and put it on the bottom to break the bottom of the second cake.

17. 

    Step17:Pour in a layer of mouss

18. 

    Step18:Put another bottom i

19. 

    Step19:Put in the frozen jelly cake and press it gently to make it smoot

20. 

    Step20:Finally lay another layer of mousse. Refrigerate for 6 hours.

21. 

    Step21:Heaped with pitaya and strawberries. Decorated casuall

22. 

    Step22:See if these layers taste goo

23. 

    Step23:The taste is not for fun