Chinese Food
[Video] Strawberry Mousse Cake - catch the tail of strawberry season
(103157 views)![[Video] Strawberry Mousse Cake - catch the tail of strawberry season](https://cp1.douguo.com/upload/caiku/9/8/9/yuan_98f9df787c94f79d37c65befca97ac59.jpg)
Video address - Tips - the recipe is 6-inch mousse cake. 1. The baking tray for cake embryo is 25 * 23cm. If the commonly used 28 * 28cm baking tray is used, the cake embryo needs to be converted into 4 eggs (i.e. 4 eggs, 53g milk, 60g low gluten flour, 27g corn oil, 40g sugar powder. The baking time is about 20 minutes), Don't overkill the egg white of the cake embryo, or it will be lumpy. It's hard to mix with the yolk paste. The baking process also contains liquid cracking. See Step 4 for details. 2. To make mousse cream, just beat until the texture appears. Excessive mousse whipping or low room temperature will weaken mousse fluidity. The cake will be uneven. It can be cured by microwave heating for 3 seconds or 3 seconds. Let mousse recover fluidity a little. Then pour into the mold. 3. In front of the strawberry drenching, make sure that the mousse part is completely frozen (freeze for 3040 minutes and refrigerate for about 3 hours) . cooling the drenched noodles
Cooking ingredients
Cooking Steps
Step1:Separate the egg yolk from the cake embryo. Add milk and corn oil into the egg yolk. Stir and mix well to make the egg yolk paste emulsified
Step2:Sift the low gluten flour into the yolk paste.
Step3:Stir until there is no dry powder. Do not over stir.
Step4:Whisk the egg white. (the instrument that touches the egg white needs to be free of water and oil). When you whip out the tiny bubbles, pour in 1 / 2 sugar powder. After the lines begin to appear, pour in the remaining sugar powder. Finally, whisk up the beater. There are sharp corners that do not drop. (be careful not to overkill. After obvious lines, use low speed. Stop several times to check the protein status. The protein cream should be elastic and delicate. If it is lumpy, it will be overkill if it becomes rough.)
Step5:Add 1 / 3 protein cream to the batter. Stir evenly (do not circle).
Step6:Then pour all the batter back into the cream.
Step7:Stir evenly (do not circle). Mix evenly. Do not over stir, so as to avoid defoaming.
Step8:Lay baking paper on the baking tray (25 * 23cm). Pour the batter from 10cm high. After spreading the batter, knock twice and shake out bubbles. Put it in the preheated 170 degree oven. Bake the middle and lower layers for about 18 minutes.
Step9:After baking, take out the cake from the baking tray. Cover it with baking paper. Cool it for later use. After the cake is not hot, use the mousse mould to press out a 6-inch circle (diameter of 16cm) and a 3-inch circle (diameter of 8cm).
Step10:In the mousse circle, put mousse around. Put in the 6-inch cake embryo. Brush a layer of sugar liquor [rum - drinking water = 1-1] (if sugar liquor is omitted, the cake will dry up when eating.)
Step11:Cut the strawberries in half.
Step12:Cut the strawberries out. Place them in a circle close to the mousse circle.
Step13:For the mousse part, soak the gilding in cold water in advance. Use light cream (to melt the gilding). Microwave on medium heat for about 10 seconds. Put the gilding in the soft and drained water. Melt the gilding in the remaining temperature. Mix well. (melt the cream of gilding. The temperature should not be too high. Keep it at the temperature that your fingers can touch. Otherwise, it will affect the setting effect of gilding.)
Cooking tips:There are skills in making delicious dishes.
