Cooking Steps

1. 

   Step1:Prepare all ingredients. Mix salad oil (31.2g), milk water (26.8g), low gluten flour (35.2G) with egg whit

2. 

   Step2:Add egg yolk (33.2g) and stir wel

3. 

   Step3:Protein (60g) + sugar (29.2g) are sent to have obvious line

4. 

   Step4:Put one third of the protein cream into the egg yolk paste and mix it into marbling shape, then add the remaining two times to mix evenl

5. 

   Step5:Pour into baking tray and bake for 190 ° 12-14 minute

6. 

   Step6:The baked cake embryo is cut into 3cm cubes and laid on the bottom of the mol

7. 

   Step7:Heat the puree (49.2g). Melt the prepared gilardine (2.8g)

8. 

   Step8:Cream (91.6g) sugar (20.8g) until about 60

9. 

   Step9:Add the strawberry puree that has been stirred and stir evenl

10. 

    Step10:Squeeze a layer of strawberry mousse into the mold with a layer of cake embryo. Then put another layer of cake embryo. Squeeze another layer of mousse. After that, refrigerate for about 30 minutes

11. 

    Step11:When waiting, you can cut some fruits you like to decorat