Make a sponge cake, only 28 parts of the golden plate, only two-thirds of the eggs, sugar, glucose syrup, stir and heat 50 degrees and then send it to 4 times
Low-gluten flour, baking powder, sieved two or three times, add 1 turn and mix well
Butter, milk, salad oil melted in water, add 2 batter, mix well with rum
Upper 180, lower 140, lower middle layer, 12-13 minutes
Making strawberry mousse gelatin ice water soft, strawberry puree, sugar, water, melted in water, Jiaji Liding melted, and then separated into normal temperature by water, add 60% to 70% of the light cream and mix well
Pour a third of the mousse into the mold and put it into the refrigerator for a little bit of freezing point to prevent the jam from being mixed for a while (forgetting to take pictures with a sponge cake)
Make marmalade strawberry, raspberry, blueberry, hawthorn diced with sugar, a small amount of water to thick (not thick enough to add gelatin to melt, add lemon juice)
The heart-shaped mold is taken out from the refrigerator, one piece is put into the sponge cake, one piece is put into the jam, the mousse is poured, the smears are flattened to prevent the two pieces from sticking together and not compliant, and the refrigerator is frozen for more than two hours.
After freezing and hardening, the warm water is soaked before demolding, which is better.
After removing the mold, use a musket to slightly burn the sticky surface. This viscosity is better.
After the two pieces of mousse are stacked together, fix the edges a little to prevent the exposed embryo from looking good.
Making chocolate sandblasting 1. Cocoa butter, white chocolate is melted by water. 2. Add the toner to mix and melt, stir until the toner is completely melted.
After spraying, squeeze the transparent fruit cream, which is better than the sticky sugar beads.