Cooking Steps

1. 

   Step1:First, bake a Qifeng cake. Prepare the ingredients for the cake. Choose fresh large eggs for the egg

2. 

   Step2:Egg yolk protein separation. The albumen basin shall be clean, free of water and oil

3. 

   Step3:Add corn oil and milk to the yolk bowl. Stir evenl

4. 

   Step4:Sift in low powde

5. 

   Step5:Stroke Z and mix well. Until smooth and granulated. Then the yolk paste is ready

6. 

   Step6:Drop a few drops of white vinegar into the protein. Add 40 grams of fine sugar in three times until it is wet foaming

7. 

   Step7:Take one third of the albumen and add it to the egg yolk paste. Do not circle it. Mix it evenly

8. 

   Step8:Then pour the batter back into the egg white bowl. Continue to mix well

9. 

   Step9:Pour the batter into the baking pan. Smooth it slightl

10. 

    Step10:Lift the baking tray and shake it gently on the table top to produce big bubbles on the surface. Preheat oven in advanc

11. 

    Step11:After preheating, put the baking tray into the middle layer of the oven. Bake at 160 ° for 20 minutes

12. 

    Step12:Put it on the baking net to cool after bakin

13. 

    Step13:Next, I'll make strawberry mousse. Soak the gilding tablet in cold water in advanc

14. 

    Step14:200g strawberries to dice. Mash with blende

15. 

    Step15:Heat the strawberry paste over a low hea

16. 

    Step16:Add in the soft gelatin tablets. Mix well and place aside to cool

17. 

    Step17:Add 35g sugar powder to 300g light cream. Beat until slightly sticky. Do not beat it

18. 

    Step18:Pour in the cooled strawberry paste. Stir well.

19. 

    Step19:The cake piece is demoulded. Turn it upside down and tear off the oilcloth. Cut a round cake piece slightly larger than the bottom bracket of the six inch mold

20. 

    Step20:Wrap the mold with tin paper; put the cut round cake pieces on the bottom of the mold. Then cut the strawberries in half. Place the strawberries close to the mold wall

21. 

    Step21:Pour in 1 / 3 mousse past

22. 

    Step22:Cut a smaller round cake. Put in. Pour in 1 / 3 mousse paste

23. 

    Step23:Refrigerate for half an hour.

24. 

    Step24:Take out the frozen cake in half an hour. Pour in all the remaining mousse paste. Refrigerate again for 4 hours.

25. 

    Step25:Demoulding. Put it on the goblet and take off the tin paper. Blow gently on the mold wall with a blower for tens of seconds. Gently take off the mold. Put it in the refrigerator and continue to refrigerate.

26. 

    Step26:Finish with a surface finish. Heat cream and add dark chocolat

27. 

    Step27:Keep stirring until it's fully fused. Chocolate Ganache is ready

28. 

    Step28:After coolin

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