Cooking Steps

1. 

   Step1:Put 5 egg whites in a large basin without water and clean water. Whisk with high speed in the beater. Add 50g white sugar in 3 times until the beater has a sharp point. The egg whites will not flow out when inverted

2. 

   Step2:Add 5 yolks, 30g corn oil, 65g pure milk, 90g low gluten flour, 30g white granulated sugar and 10g red koji powder into another large basin. Mix well. Mix well with a beater. Mix well without particles

3. 

   Step3:Take half of the beaten egg white and add it into the yolk mixture. Mix evenly by cutting and mixing

4. 

   Step4:Add the mixed batter to the remaining egg white. Mix evenly by cutting and mixing

5. 

   Step5:Pour the cake liquid into the 8-inch cake mold. Put a layer of greaseproof paper under the cake mold. Shake it gently to produce bubbles. Put it into the lower layer of the preheated oven. Bake at 150 ℃ for 40 minutes

6. 

   Step6:After baking, turn it upside down and hang it on the grid to cool

7. 

   Step7:Remove the dried skin from the cake embryo. Divide it into 2 pieces with a knife

8. 

   Step8:Remove the edge of the cake with a knife

9. 

   Step9:2 spare discs

10. 

    Step10:Take 2 pieces of gilding tablets and soak 10g in cold water. Take out the water and drain it. Put it into 60ml pure milk. Melt it all in the water. Pour in 260g sour milk and mix well

11. 

    Step11:Put 200g light cream into 15g sugar powder and beat it to 70%. The cream lines can be seen. Mix well with the yogurt mixture. Add 170g strawberry jam. Mix well

12. 

    Step12:Take a piece of cake and put it in an 8-inch mold. Pour in half the mousse liquid. Put another piece of cake

13. 

    Step13:Then pour the remaining mousse solution into the mold. Coat the surface evenly. Refrigerate for 4 hours and take out

14. 

    Step14:Take off the cake film. Decorate it with glutinous rice paper. Cover the edge of glutinous rice paper with light cream

15. 

    Step15:Finished drawings.