Strawberry cheese mousse

Overview

For a person who is afraid of the cold, he cannot touch anything cold in winter. His hands and feet are cold all the time, and his whole body is cold. It is hard to wait for the temperature to rise. I also want to indulge in the indulgence and eat a piece of mousse cake that I have been thinking about. Nowadays, strawberries are basically grown in greenhouses and are available all year round, but the most delicious strawberries must be in March and April. The taste is particularly sweet. Strawberries are rich in a variety of vitamins, and are rich in pectin, cellulose, folic acid and other nutrients, especially vitamin C, which is 7-10 times higher than apples and grapes. The content of malic acid, citric acid, vitamin B1, vitamin B2, carotene, calcium, phosphorus, and iron is also 3 to 4 times higher than that of apples, pears, and grapes. Strawberries and cream are a perfect match. The natural tacit understanding has made strawberry mousse last forever. This strawberry mousse also adds an appropriate amount of cheese. It is very high-end in color and taste. It was originally made into a six-inch bowl and was enough to eat. Unexpectedly, it turned out that it would not last long. I still have a small piece left when I get there. My improvements to the cake are all based on real photos, and the success rate is extremely high. Recently, I have found many articles on the Internet that have removed Yaoyao's watermark and copied the original text. Yaoyao has reported them all to the official, and I hope those who steal pictures and texts will respect themselves. The recipe is not difficult to make. In order to make it more concrete for friends, I also took pictures of all the details, so the article will be a bit long. Friends who like the texture of mousse can save it and read it slowly. If you have time, make one. It is much more delicious than the ones in cake shops and cafes

Tags

• baking
• cake flour
• corn oil
• cream cheese
• egg
• strawberry
• thick yogurt
• whipping cream
• fine sugar
• gelatin tablets

Ingredients

Steps

1. 1 I won’t go into details about the steps of the cake body here, but anyone who has done it two or three times can understand it. If you are a novice, I have detailed graphic steps in another article. Separate the egg whites and egg yolks, add yogurt to the egg yolks, mix well

   

2. 2 Add oil and mix well

   

3. 3 Sift in the flour

   

4. 4 Mix well and set aside.

   

5. 5 Add the egg whites to the sugar in three batches and beat

   

6. 6 Beat until stiff peaks form

   

7. 7 First take a portion of the meringue and mix it into the egg yolk paste

   

8. 8 Then mix the remaining egg white and egg yolk paste evenly

   

9. 9 Pour into the mold, put in the oven, 150 degrees for 40 minutes, take out and let cool

   

10. 10 Wash the strawberries, soak them in salt water for ten minutes to disinfect, and remove the stems

    

11. 11 Add 30 grams of sugar to the washed strawberries and puree them with a food processor

    

12. 12 The cream cheese has been fully softened in advance. You can gently mash it with your fingers and puree it with the strawberry juice. You can also soften it in water and let it cool before mixing it with the strawberry juice. This will waste a little time

    

13. 13 First take 10 grams of gelatine and soak it in cold water until soft, then melt it into a liquid state with hot water, let it warm and then add it to the strawberry cheese paste in the previous step

    

14. 14 Add 20 grams of sugar to the light cream and whip until it is 70% fluffy

    

15. 15 , and mix evenly with the strawberry cheese paste. The color will be a little light at this time. In order to make the color look better, I added a toothpick-tip food coloring. Friends who are worried about coloring can not add it

    

16. 16 Cut out two pieces of cake, place one piece on the bottom of the mold, and place the strawberries cut in half

    

17. 17 Pour a layer of mousse paste

    

18. 18 Then spread a small piece of cake body

    

19. 19 Pour in the remaining mousse paste and refrigerate for at least 3 hours

    

20. 20 Take 40 grams of strawberries and beat them into juice. Steam the gelatine liquid on top. Follow the same steps and melt the remaining 5 grams of gelatine into liquid. Mix it with the strawberry juice and pour it on the cake. Refrigerate it for another 3 hours. The waiting time is long but worth it. Its dense and cold taste will definitely live up to your taste buds

    

21. 21 Finished product

    

22. 22 Finished product