(1) Material of Vanilla Qifeng:

80 grams of milk

1 vanilla pod

39 grams of corn oil

90g of low gluten flour.

Egg yolk100g

Protein175g

A few drops of lemon juice

75 grams of fine sugar

Corn starch 6g

Eight-inch round die with movable bottom 1

② Strawberry mousse liquid:

Strawberry 200 grams

300 grams of whipped cream

Gelatin tablets10g

35 grams of fine sugar

③ Internal packing:

Strawberry right amount

④ Others:

Eight-inch heart-shaped mousse circle 1.

Appropriate amount of tin foil

Appropriate transparent mousse circumference

⑤ Top decoration:

A few strawberries

50 grams of cream

Fine sugar 5g

Development of heart-shaped strawberry mousse cake

With vanilla Qifeng as the bottom, half a strawberry and another cake are sandwiched in the middle, and then strawberry mousse is sprinkled. The three layers of flavor are together and penetrate layer by layer. Even I don't like mousse cake very much. I ate several pieces in a row and it was very delicious ~

The recipe of vanilla Qifeng is based on the gossip rabbit jadecw, and the strawberry mousse is based on the recipe of Miss Chen in the kitchen, with some modifications according to the actual situation ~

Here's how to do it in detail ~

Make preparations first:

① All kinds of ingredients needed for hurricane cake.

* This cake is made for the bottom and middle sandwiches in the future. When it's done, cut it into two pieces. It should be noted that the cake made by an eight-inch round mold is not enough to be cut by an eight-inch heart-shaped mousse circle. I filled the vacancy later, and I'll talk about the method later.

② Raw materials of strawberry mousse.

* The original formula was a six-inch round die, but I changed it to an eight-inch heart-shaped wooden wire ring, which is also suitable.

3 stuffing.

* Strawberries are suitable. I used nine strawberries. I'd better choose strawberries of the same size.

④ Other tools.

* The mousse circle is not too high. The purpose of preparing transparent mousse rim is to make the cake higher and enclose it to prevent liquid from spilling.

⑤ Materials for top decoration.

* Decoration can be arbitrary.

Start making:

Make vanilla Qifeng cake first:

Split the vanilla pod, dig out the diced vanilla, and heat it with milk to the heat before boiling.

* Put the egg whites in the refrigerator first.

Leave the fire for a while, then pour in corn oil, and stir the milk and oil evenly with a manual eggbeater until there is no obvious oil floating on the surface by visual inspection, so that the oil can be fully emulsified.

Add the sieved low flour, stir well with an egg beater, be careful not to stir excessively, and add the gluten.

Pour in the egg yolk and stir well with an egg beater.

Egg yolk paste must be in a particle-free and smooth state.

Take out the frozen protein, add a few drops of lemon juice, and disturb the fish's eyes with electricity.

* Start preheating the oven, and fire up and down 170 degrees.

First, mix the fine sugar and starch evenly. Then add the fine sugar (and starch) into the egg white three times and beat until it becomes hard and frothy.

As shown in the figure, pull up the protein to form a small sharp corner.

⑥ Start stirring and add 1/3 protein into the yolk paste.

Stir well.

* Talk about mixing skills. The side of the rubber scraper touches the egg paste, starting at 2 o'clock, passing through the center and then reaching 8 o'clock. Then turn the batter at 9 o'clock to the side of the basin, then turn the basin counterclockwise with your left hand and turn the basin with your left hand, which is easy to defoam.

Then pour it all back into the remaining meringue. Stir a few times first, then cut, repeat the above gestures and stir evenly. The so-called cutting and mixing means that the scraper is perpendicular to the basin and then moves in a zigzag way to mix.

* Mix the egg whites in circles. Also remember to scrape off the egg whites at the edge of the basin and mix well together. Moreover, the batter at the bottom of the basin must be turned up to prevent the egg batter from sinking and mixing badly.

The mixed cake paste should be bright, fluffy, even and full.

Pour the prepared cake paste into the mold from a height. Then gently shake the mold twice to shake off the big bubbles.

Put it in a preheated oven, heat it up and down at 150 degrees, and bake it at 1 hour.

Shake the mold after it comes out of the furnace, and then cool it upside down. Cool thoroughly before demoulding.

Then use a serrated knife to cut out two 2cm thick cakes for use.

Start making yogurt mousse:

Take 200g strawberries and beat them into strawberry jam with a cooking machine.

* The original formula is 150g. I think cooking is a bit wasteful, and finally I need to filter it, so I use it more.

Gelatine tablets are soaked in cold water until they are soft.

After heating the strawberry jam, add the softened gelatin tablets.

Heat until the gelatin tablets melt, and mix with strawberry jam.

Add 35g of fine sugar to 300g of whipped cream.

If you use electricity to six, even if the paste can still flow, don't overdo it.

Then add the cooled strawberry jam.

Stir evenly at low speed to obtain strawberry mousse.

Start combination:

Cut the shape on the 8-inch round vanilla Qifeng piece with an 8-inch heart-shaped wood wire ring.

* One * * * Two, one at the bottom and one in the middle. The bottom should be as big as the mousse circle. If you look at the picture, you can find that the area is not enough. We'll talk about the repair method later.

After cutting, stick the plastic wood wire edge on the inner wall of the wood wire ring. If it's not sticky, you can dip it in some water.

Then put the heart-shaped vanilla Qifeng tablets as the base.

Cut off the cake you didn't want just now, cut two pieces of suitable size and stuff them into the empty part. Cut another heart-shaped cake into smaller hearts with a serrated knife.

Cut a proper amount of strawberries in half.

Put the strawberry profile outward and put it on the edge of the mold, as close as possible to the edge of the wood wire.

* Wrap the mousse ring with tin foil to prevent liquid leakage.

Pour in some strawberry Mu Si liquid.

Put a small piece of cake on it.

Pour in the remaining strawberry mousse.

Put it in the refrigerator for one night. After curing, remove the tin foil and wood wire ring.

Then send a proper amount of whipped cream and put it in a paper bag.

Decorate the surface slightly with strawberries.

Just do what you like ~