How to make mousse cake?

Every time I go downstairs and see these attractive red strawberries, I can't help but buy two baskets. I will eat a whole basket that night and put the rest in the refrigerator. But several times, I bought a new one and found that the old one had not been eaten yet. I was watched several times by my family, and all the remaining strawberries were mashed into strawberry jam. When I ate cake and bread, I wiped one or two spoonfuls, and my family's mouths were blocked. ?

My family likes desserts very much. I used to buy cakes and bread for breakfast or afternoon tea once a week when I didn't play baking. With the increase of dessert price, all kinds of negative news keep breaking out. Do it yourself if you want to eat delicious and healthy food. Every time I make strawberry jam, I will make a strawberry mousse cake. It's sweet and delicious, and every spoonful is full of happiness.

Different from cream cake, mousse tastes more moist and has one more solidification process than cream cake. Many people think that mousse only needs to add coagulant, but they don't know that the proportion of coagulant is also matched, and the degree of cream delivery will also affect the fineness of mousse cake. Only by mastering these, can we make A Mu cake that is moist, refreshing and not greasy. Today, I will share with you this strawberry mousse cake that my family likes very much. Follow me if you like!

Bai Li Tian Jiu Strawberry Mu Si

Cocoa cake embryo: low-gluten flour 40g, cocoa powder 10g, three eggs (about 60g) frozen overnight, milk 45g, corn oil 35g, fine sugar 50g and corn starch 3g.

Mousse layer: 20 grams of Bailey Sweet Caffe wine, 50 grams of strawberry jam, 300 grams of whipped cream, 20 grams of milk, 30 grams of fine sugar, 7 grams of gelatin tablets, red pigment 1 drop, and appropriate amount of strawberries.

Production steps

1, prepare the ingredients, and the whipped cream will be refrigerated overnight before it is easy to send away.

2. Mix cocoa powder and corn oil evenly, then pour in milk and stir until there is no oil star, indicating that it has been completely emulsified. ?

3. Separate the yolk and protein from the egg, and put the yolk directly into the cocoa paste and mix well. ?

4. Sieve the low-gluten flour into the cocoa paste and stir evenly to form a fine and smooth batter. ?

1, the exposed film should be softened with ice water, and the temperature should not exceed 75 degrees when the heat preservation water is liquefied, so as to avoid the failure of the exposed film and poor solidification.

2. The ratio of whipped cream to gelatin tablets is 40: 1, and then adjust it according to the added jam to make the mousse layer melt in your mouth!

3. The ratio of light cream to fine sugar is 10: 1, and the sweetness is acceptable to the public. Too sweet or too light is not delicious.