1, 50 grams of low gluten flour, 10 grams of red currant powder, 60 grams of sugar, 45 grams of pure milk, 45 grams of corn oil, 4 eggs, 150 grams of milk, 20 grams of sugar, 150 grams of light cream, 100 grams of white chocolate, 2 and a half slices of gillette, strawberry-flavored chocolate coins 80 grams, 70 grams of glucose syrup, 20 grams of condensed milk, 55 grams of water, 1 gillette slice

2, practice:

(1) first do the cake slices, milk, corn oil emulsified into the sifted low-gluten flour and redcurrant powder mix, add egg yolks into the redcurrant yolk paste.

(2) Add sugar to the egg white and beat until nine points.

(3) Take a small portion of the egg white and mix it into the red currant yolk batter. Then mix with the rest of the egg whites. Pour into a 28*28 square baking dish.

(4) preheat the oven well in advance, preheating is completed with voice prompts into the ingredients, the outdated not put ingredients will automatically stop baking. The first two are in the middle of the oven, and the second is in the middle of the oven, and the third is in the middle of the oven.

(5) Take out the cake slices and remove the greaseproof paper to cool.

(6) Use a small mousse ring to carve out 6 small round slices of cake. One circle smaller than the diameter of the semicircular mold.

(7) Milk with sugar cooked on low heat to 100 degrees off the heat.

(8) Add cold water to soften the custard tablets fully melted, white coke add in and stir until completely melted.

(9) light cream beaten to 6 points add it.

(10) in order to make the mousse liquid color some powder, you can add 4 grams of red currant powder into it, red currant to sieve and then add it, in fact, do not put the red currant powder can also be. The finished product will be lighter in color.

(11) After mixing the mousse liquid sieve to remove impurities and air bubbles.

(12) first scoop a small spoonful of mousse mixture to the bottom of the semi-circular silicone mold, the inner wall with a spoon dipped in mousse mixture so that the ball is not easy to separate. Place in the freezer for 5 minutes to set. Not too long, turn around and the mousse liquid behind will separate.

(13) Take out the cake slices made in advance and put them in and gently press them to make the cake slices stick to the mousse mixture.

(14) Pour over the mousse mixture and refrigerate for 4 hours or more until completely set.

(15) Make sure the mousse is set before making the chocolate topping. Add water, powdered sugar, glucose syrup or corn syrup and cook on low heat until it reaches 103 degrees.

(16) Add softened giardiniera and condensed milk.

(17) Finally, add the strawberry flavored pure chocolate. Melt well and mix well.

(18) Sieve to remove impurities and air bubbles.

(19) Remove the mousse cupcakes from the mold and place them on top of a net with a container underneath to catch the drippings.

(20) Let the chocolate drizzle warm in your hand and pour it on top of each mousse cake in turn. Chill in the refrigerator to set.

(21) Using a spatula, gently drag the bottom of the cake onto a plate to dress it up and make it look beautiful.