Making cake pieces: whole egg + fine sugar insulation water keep stirring, leaving hot water at about 38 degrees
Stir at medium speed (about two laps per second) for about 3 minutes, then change to low speed and gently and slowly stir for about 2 minutes, so that the egg liquid is very delicate, and the dripping egg liquid writes a word in the pot. Also not easy to disappear
Sift the low-gluten flour, use a squeegee to mix the whole egg and low-gluten flour, and mix about 50 times.
Pour warm butter into the squeegee, then mix well with the batter before, do not mix too much, mix well
Pour the batter into a baking tray with baking paper and bake it in a medium temperature of about 200 minutes. Bake the grid and let it cool.
Making wine sugar liquid: After adding sugar and water to boil, add cherry liqueur and mix well.
Making white chocolate sauce: The white chocolate sauce is based on the custard cream sauce; the egg yolk + fine sugar is stirred to volume expansion, and the color is white; then sieved into low-gluten flour and corn starch and mixed well, then added with warm milk. Evenly; pour the above objects into a small milk pot, heat it with medium and small heat, stir with a small egg beater, stir until it becomes a uniform sticky paste, turn off the heat.
Then, the chopped white chocolate is placed, stirred and melted; then the ice water is kept stirring until the temperature drops to normal temperature~
The butter that has been thoroughly softened at room temperature is mixed into a paste texture beforehand, then added to the previous step, stirred evenly, and finally added to the liqueur, so that the white chocolate sauce is ready.
Combination: thoroughly cool the cake pieces, tear off the baking paper; use a mold to engrave a print, use a good scissors to cut out the shape, it is not recommended to use the mold directly, the cake pieces directly carved out are generally smaller than the mold. And the edges are difficult to see; after cutting, the bottom surface of the baking is rushed onto the mousse circle (the mousse circle is placed on the small plate, I padded the kitchen paper towel and the plastic storage bag as the bottom)
Evenly brush the sugar liquid
Cut the stalks of the strawberries, cut them in half, and cut the noodles on the mold.
The white chocolate sauce is squeezed into the thin layer at the bottom, and then the gap between the strawberries is filled.
Put a few whole strawberries in the middle and continue to fill the gap
White chocolate sauce filled up, covered with strawberries
Spread a second piece of cake, then brush some sugar liquid and put it in the refrigerator for a few hours before taking it out.
After a few hours, whipped cream and fine sugar and spread it over the cake~
This cake is very mold-free, so I didn't use a tool like a hair dryer, I picked up the mold directly, and the cake would slowly fall off.
After demolding, compare the regular large pieces of chocolate fan-shaped flowers around the cake, and then spread the other fan-shaped flowers of different shapes in the inner layer, and the three-dimensional layer is the best. Then cut the strawberries, spread them on the inner ring, apply the mirror pectin, and sprinkle with pistachios.