3 eggs

90 grams of low-gluten flour

500 grams of strawberries

250g canned peaches.

ingredients

jelly powder

10g

Gelatin

2 tablets

seasoning

milk

30 ml

powdered sugar

20 grams

berry sugar

160g

rum

5 grams

whipping cream

350 grams

The Method of Strawberry Jelly Mu Si Cake

Eight-inch heart-shaped cake: 90g of fine sugar, 3 eggs, 30ml of milk and 90g of low-gluten flour.

Strawberry jelly: six-inch heart-shaped mold 1 piece, 500g strawberry, 50g jelly powder10g fine sugar, 20g powdered sugar.

Yellow peach Mu Si cake: 8-inch heart-shaped mold 1 piece, 250g of canned yellow peach, 20g of fine sugar, 5g of rum, 350g of whipped cream and 2 pieces of gelatin tablets.

1. First, bake an eight-inch heart-shaped cake. We only use two pieces of the cake, and the gelatin pieces are soaked in cold water for later use.

2. Wash strawberries and put them in a small pot, pour in fine sugar and add enough water.

3. Boil the water for a while, so that the strawberry juice in the pot turns dark red completely.

4. Filter out 350g strawberry juice into another small pot.

5. Because I used a six-inch movable bottom die, I put a fresh-keeping bag on the bottom of the die in advance (take the bottom of the movable bottom die off, put the fresh-keeping bag on the die, and then press the movable bottom so as not to leak).

6. Cut fresh strawberries in half for later use.

7. Put the strawberry juice on the fire and pour in10g of jelly powder.

8. Add 20 grams of powdered sugar (because strawberry juice is sweetened in advance, so there is not much powdered sugar. If gelatin tablets are used, there is no need to add powdered sugar).

9. Heat on a small fire. After the jelly powder and powdered sugar in the pot are completely melted, heat it to about 80 degrees and turn off the fire.

10. First, put a small part of strawberry jelly into a six-inch mold and put it in the refrigerator for a short time to accelerate its solidification (if the time is too long, the strawberry juice in the pot will also solidify, so I use freezing, which is very quick).

1 1. Take the strawberry jelly out of the refrigerator after solidification, and put the fresh strawberries face down.

12. Pour all the remaining strawberry jelly and refrigerate until it is solidified.

13. Take out the canned yellow peach for later use.

14. put the canned yellow peach into the cooking machine and beat the fruit paste.

15. Pour the puree into a small pot, add 20g of fine sugar, and heat over low heat until the sugar melts.

16. Add the soft gelatin, stir until it melts, and turn off the heat.

17. When the peach puree is completely cooled, pour in a little rum and mix well.

18. Cake Slice: Cut off two thinner cake slices, one with a small knife to make it a little smaller, and the other for direct use.

19. Whip the whipped cream until it can keep the pattern.

20. First, take 1/2 cream into the puree and mix it evenly.

2 1. Pour all the mixed puree back into the cream.

22. After mixing well, it will become Mu Si paste. Take the solidified jelly out of the refrigerator and demould it. Put the strawberry cut face down into an eight-inch heart-shaped mold.

23. Squeeze the Mu Si paste around the jelly (it is easier to squeeze with a paper bag). Be careful when squeezing, and try not to let the jelly move its position, so that the solidified cake will be in the middle of the cake.

24. The jelly is also covered with a layer of Mu Si paste.

25. Cover the smaller piece of cake, continue to squeeze the Mu Si paste, fill the cake mold (not too full, but also cover the last piece of cake), and finally cover another piece of cake.

26. Cover with plastic wrap and refrigerate overnight.

27. Fasten the cake mold on the base of a big plate or cake box.

28. When demoulding, cover the cake mold with a hot towel, and it is easy to take off the cake mold.