Still Learning Baking - Double Berry Mousse

2025-02-02 02:59:02 457

The remaining can of strawberry jam at home has not been eliminated. Suddenly, the child wanted to eat cake. I also want a different cake and it needs to be eaten quickly. They said don't wait too hard. For a moment, I thought that Kwai should be fast in everything. OK, be a Kwai mousse.

Details of ingredients

Low gluten flour50 grams
Eggs1 unit
butter50 grams
Baking powder1/2 small spoon
lemon juice1 spoonful
Light creamHalf box
Gilding tablets1 piece
Fine sugar40g
Strawberry jam 1 bottle

Technique

difficultybeginner
workmanshiproast
tasteFruity taste
timeHalf an hour

Steps to make Still Learning Baking - Double Berry Mousse

1. Ingredients: 50g of low gluten flour, 40g of granulated sugar, 1 egg, 50g of butter, 1/2 teaspoon of baking powder, 1 tablespoon of lemon juice, 1 tablespoon of light cream, half a box of strawberry jam, 1 bottle of gelatin slices, 1 piece of whole egg, beaten in a bowl
2. Pour in lemon juice and stir again.
3. Add granulated sugar in 3 portions, and wait for it to completely melt before adding again. It's okay not to beat it the next time.
4. Sift in the mixed flour and stir evenly.
5. Then pour in the melted butter and stir.
6. Thick sample as shown in the picture.
7. Place oil absorbing paper on a 7-inch baking tray, pour in egg batter, and use a rubber knife to scrape it flat.
8. Place the baking tray in a preheated oven at 190 degrees Celsius, over high and low heat, in the middle layer, and bake for about 8 minutes until the surface turns golden brown.
9. Whip with light cream.
10. Pour in melted gelatin slices.
11. Pour in strawberry jam and stir evenly.
12. After the baked cake cools down, cut 6 pieces of cake with mousse rings
13. One slice of cake and one spoonful of cream.
14. Finally, pour in strawberry jam and place blueberries on top