Cooking Steps

1. 

   Step1:First, make the cake embryo. You can bake Qifeng with a square positive mold. Then cut the cake slices. But I think it's more convenient and time-saving to bake the cake slices directly. First separate the egg white and yolk. Pour milk and oil into the yolk basin. Let the milk and oil fully wrap the yolk. Then put them aside for use.

2. 

   Step2:When you use the beater to beat the egg white to the fisheye state, add a third of sugar.

3. 

   Step3:Add sugar powder three times. Check the fineness of the protein cream while beating until you lift the firm little hook.

4. 

   Step4:Sift the low gluten flour. Pour it into the yolk bowl before mixing. Use the hand beater to mix all the materials evenly. The yolk paste becomes fine without particles.

5. 

   Step5:Mix the albumen cream and egg yolk paste with the method of mixing. It is even and free of impurities.

6. 

   Step6:Pour the cake paste into the baking tray with oil paper on it. Shake out the big bubbles gently. Put them into the oven preheated in advance. 145 ℃ for 28 minutes.

7. 

   Step7:The baked cake embryo. Gently take it out of the baking tray. Put it on the air rack to cool for standby.

8. 

   Step8:In advance, add some cold water to the gilding tablet and soak it.

9. 

   Step9:Put the negative of the die on the oiled paper. Cut a piece of oiled paper of the same size and put it on the bottom of the die.

10. 

    Step10:Then compare the size of the mold to cut the cake slices.

11. 

    Step11:Put the cake pieces of the same size on the oiled paper at the bottom.

12. 

    Step12:Cut a small square cake for later use.

13. 

    Step13:Cut the strawberries in half. Lay the strawberries section close to the mold wall.

14. 

    Step14:180 g strawberries to dice. Mash with blender or blender.

15. 

    Step15:Pour the puree into a small milk pot.

16. 

    Step16:Heat the strawberry puree over low heat. Then turn off the heat.

17. 

    Step17:Put in the gelatine tablet. Stir until melted.

18. 

    Step18:Whipped cream with sugar. Medium speed.

19. 

    Step19:Cream to 6.7%. Cream has light lines.

20. 

    Step20:Mix the cooled strawberry puree into the cream. Stir well. It's fine and free of lumps.

21. 

    Step21:Pour in half the mousse solution. Shake off the bubbles. Then put a small slice of cake in the center.

22. 

    Step22:Pour in the remaining mousse solution. After a slight shock, smooth the surface with a scraper. Refrigerate for 4 hours.

23. 

    Step23:When demoulding, place a cup smaller than the mold at the bottom of the mold. Blow along the mold periphery with a blower. Then gently slide the mold down.

24. 

    Step24:Just decorate i

25. 

    Step25: