Cooking Steps

1. 

   Step1:Make strawberry jam - Take 150g of washed and untied strawberries (I've also removed the white pulp of the strawberries

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   Step2:Dice the strawberries. Add 30g sugar. 5ml lemon juice. Marinate overnight.

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   Step3:Take it out of the refrigerator the next day. Put it in the blender and beat it into strawberry puree.

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   Step4:Heat the battered strawberry puree in the milk pot over medium low heat until it is thick. The viscosity is about the degree of tomato sauce. I weighed it. The last strawberry jam is about 70g. Put it in the milk pot for use.

5. 

   Step5:Then make Qifeng cake embryo - two egg yolk protein separation. Add 13g white sugar to the egg yolk. Stir well. Add 13g soybean oil. Stir until emulsified. Add 20g milk and stir. Finally add 33g sifted low gluten flour. Stir until there is no dry powder.

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   Step6:Add lemon juice (or white vinegar) to two albumen and beat with electric eggbeater. Add sugar in three times until 20g sugar is completely added. Whisk until hard foaming (the egg beater has firm corners when lifting, or the egg basin is buckled upside down. The protein solution does not drip).

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   Step7:Add the beaten protein into the yolk paste in three times. Stir well. Put oil paper in the 8-inch square mold. Cut one knife at each corner. After the oil paper is placed flat, add the yolk paste. After it is flattened, shake the mold. Shake out the big bubbles in the yolk paste.

8. 

   Step8:Put it into the preheated 155 degree oven. Middle and lower layers. Bake for 1820 minutes. Out of the oven.

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   Step9:Cut the half of the cake embryo in half. Use the four inch mousse circle to press out the four inch square.

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    Step10:Put a circle of oiled paper around the four inch mousse circle. Put the cake embryo into the four inch mould for standby.

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    Step11:First, soak a slice of gilding in cold water.

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    Step12:Let's heat the strawberry jam again. When it's out of the pot, add in a piece of gelatine which is soft in cold water（ 2.5g ）。 Stir until the gelatine is completely melted. Let cool for later use.

13. 

    Step13:Add 3G white sugar to 30g light cream, and beat to 6 or 7 points (i.e. a little texture, but it can flow. Don't beat completely.) Add 60g strawberry jam. Stir well.

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    Step14:Add strawberry mousse into the four inch square mold and refrigerate for more than 2 hours. This layer can't be too thick

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    Step15:Then make white chocolate mousse layer - two pieces of 80g mil

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