Strawberry cocoa Mousse Cake(cao mei jing mian ke ke mu si dan gao )

Strawberry cocoa Mousse Cake

Introduction:

"My birthday is coming. I want to make a birthday cake on my birthday. I've been practicing making cakes recently. Try the bottom of the cake today. I don't like a cake with two slices. "

Production steps:

Step 1: 1. 6-inch cocoa cake bottom: one egg is enough. Protein sweetening

Step 2: add the egg yolk into the milk sugar and stir well

Step 3: add the cocoa powder. low-gluten flour

Step 4: stir well and add protein

Step 5: bake at 160 ℃ for 15 minutes.

Step 6: cool and turn over.

Step 7: 2. Mousse stuffing: light cream with sugar until textured.

Step 8: cut strawberries into pieces and add milk to extract juice.

Step 9: Juice well, add sugar. Heat the gelatine powder over the fire until the sugar melts. During this period, it is necessary to keep stirring.

Step 10: cool the strawberry juice and add it to the cream.

Step 11: put it in the refrigerator and take it out the next day.

Step 12: 3: next, do the mirror part. Add hot water to the strawberry flavored powder. There's strawberry jam you can add.

Step 13: after adding fish glue powder, stir well.

Step 14: pour it on the cake mould and ice it in the refrigerator for 1 hour.

Step 15: finished product.

Step 16: cocoa base is better than biscuit base.

Materials required:

Egg: 1

Sugar: right amount

Milk: moderate

Cocoa powder: 10g

Low gluten flour: 25g

Cream: 200g

Strawberry: moderate

Fish glue powder: 12g

Strawberry powder: 20g

Note: do not like to eat cocoa cake bottom with biscuit bottom can also oh.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Cao Mei Jing Mian Ke Ke Mu Si Dan Gao