Cooking Steps

1. 

   Step1:1 - make almond sponge cake - Take 80g of protein and 46g of sugar and beat until dry and foamy. Mix 51g of 2-yolk with 63g of sugar powder. Then add 63g of almond powder. Mix well and add 51g of low gluten powder. Mix well and then add a spoon of beaten protein. Mix into a delicate paste. Then mix with the remaining protein. 7-inch baking tray. 170 degrees. 25-30 minutes. PS - did it too intently and forgot to take photos. Slice the cake - 1.5cm to the bottom and 1cm to the middle.

2. 

   Step2:Mousselin cream sauce-1-milk 201g boils 2-yolk 43. Sugar 50 in a bowl, stir. Add 10g low powder, 10g corn starch. Slowly pour in milk, stir well 2-put the second step into the pot. Stir and heat. Cool it to make casserole. 3-break up the custard sauce. Add 100g butter that has been broken up in 3-4 times. Mix well, then add 10g tea powder. Continue to mix well.

3. 

   Step3:Syrup syrup 60g. Jundulijiao 15g. Water 12g. Stir well. Use to smear cake slice. Add flavor.

4. 

   Step4:Take a 1.5cm slice of cake and put it in the mousse ring which has been pasted with the edge film. Coat it with syrup. Half cut strawberries are tightly attached to the edge film. Squeeze on the museline sauce. Put in the chopped strawberries. Smooth. Put on the 1cm cake slice. Press gently with your hand. Make sure that the sauce and strawberries blend better. Spread the syrup on the cake once more. Spread the remaining mousseline sauce on it. Use a knife to smooth it. Put it in the refrigerator. Wait until the sauce is no longer sticky, and then serve it.

5. 

   Step5:Chocolate mirror - milk 38g boil and add 25g corn syrup. Stir well and then add 2G Matcha powder and soaked gelatin sheet. Pour in 68g of melted white chocolate. Stir quickly. Pour on the cake when the temperature returns to about 38 ℃. PS - forget the photo here. It's too simple.

6. 

   Step6:Finally, pour the chocolate mirror on the cake. Decorate with fruit