Cooking Steps

1. 

   Step1:Prepare food and tools.

2. 

   Step2:Mash the biscuits with a rolling pin. Then add 40g butter to the mashed biscuits.

3. 

   Step3:6-inch round bottom mold. Press the biscuit residue to the bottom of the mold. Be sure to press the actual (⊙ o ⊙) oh. Then put it in the refrigerator and refrigerate it

4. 

   Step4:Weigh out about 200g strawberries. Mix the pulp and juice with a juicer (cut the dice by hand and press it to pieces). Then add 10g of gilding powder to heat and stir (make it fully melt into the juice). Do not boil it at a certain temperature. After mixing, cool it until it is ready for use.

5. 

   Step5:Weigh out 30g of sugar. PS - it's a little light, you can add some more. Pour the cream into the basin. Start mixing.

6. 

   Step6:Pay attention to whipping cream. It's better to beat the cream until it's fluid as a whole. The surface appears wavy and the cream doesn't disappear immediately when it falls into the basin. The first time I did it, I was a little bit dry. I couldn't move at all

7. 

   Step7:Take out the mould. Cut the strawberries in half. Pour the jam into the cream and stir again. It becomes mousse liquid. Pour it into the mould. Shake the bottom of the plate and make it full. Put it in the refrigerator

8. 

   Step8:Refrigerate for more than 4 hours. Apply hot towel to mold. Demould. Decorate strawberry. Finished product.