Strawberry Charlotte

1

Almond flour, sugar powder, low-banded flour are mixed for screening. The eggs are scattered, then half of the egg fluid is added to the flour mixture and the mix is even. Add the remaining egg fluids evenly to white. The butter is placed in the bowl, the insulated water melts, and then a small amount of paste in step 3 is added, evenly mixing. The oven warms up to 200 degrees 10 minutes in advance. The eggs are filled with fine sugar, and they pass out to wet hair bubbles. One third of the protein is added to the flour lake, evenly mixed with rubber production. The remaining proteins are then put in, evenly mixed, and finally evenly mixed with butter paste. The mixed paste is poured into the grilled dish, then scraped to the surface. The middle layer of the pre-heated oven is about 10 minutes baked on the surface of gold. Take out the baked cake and put it on the net. After complete cooling of the cake piece, cut the bottom of the cake in two round shapes (a circle smaller than the mold) according to the size of the mold。

2

The remaining piece of cake is fully cut, the cake is cut into long strips 1 cm taller than the mold, and a toast is placed on the table, the first piece of cake is painted down with strawberry jam, and the remaining cake is covered in the same way. Cut the cake on both ends with a knife and cut it into 8 mm wide. And it's neatly squeezed on the inside side of the mold (the shape around the mold). 16. Finally, if the cake is much higher than the mold, it can be trimmed with knives or scissors. Draws a proper amount of syrup on a round cake, and then lays a piece of cake on the bottom of the mold。

3

The fish powder is immersed with water in advance and is evenly mixed and replaced. The cheese room is softened, mixed with lemon juice, and evenly mixed with an electric omelet. Milk is mixed with sugar in small bowls, hotter in hot water and melted in sugar, which is then added to the bubbled fish glue, which is always mixed until the fish glue is fully melted. One third of the strawberry fruit meat is added to the cheese paste, evenly mixed with an electric omelet, and evenly with the rest of the fruit meat on two separate occasions. Add milk and mix it with an eggmaker. Light cream to 50, 60% (i.e. cream in ointment, light surfaces and no drops of cream). Add light cream to the cheese paste and mix it evenly with rubber shovels。

4

Half of the finished cheese is poured into the bottom of the cake, and another piece of cake with syrup is laid in the middle, while the remaining cheese is poured into the mold (one centimetre above Moose's distance), so that the surface can be removed into the freezer and condensed (about 40 minutes)。

5

Take out the frozen cake, put a thin strawberries jam on its surface, then take the strawberries, cut them in half, and put them on the cake。

6

Done

7

I hope you like it

1. When making the cake base, place the egg whites in a clean, grease-free, and water-free bowl. 2. Once the cake sheet is baked, immediately transfer it to a wire rack to cool; remove the parchment paper from the bottom after it has cooled. 3. Soft Peaks: Continually whisk the egg whites; fine bubbles will increase as the volume expands until the foam is snowy white, uniform, and as fine as fresh cream. At this point, when you lift the whisk, the foam should feel elastic and stand upright, though the tip may curve slightly. This is known as soft peaks or 70-80% beaten. This stage is suitable for making angel food cake, cake rolls, or cheesecake. 4. Stiff Peaks: Continue whisking until the egg whites become thicker and you feel increased resistance from the mixer. When you lift the egg whites with the whisk, the lifted portion should remain elastic and stand stiffly. The volume of the beaten egg whites will be about four times the original, snowy white, smooth, and fine. This is called stiff peaks or 100% beaten. Many types of cakes require egg whites to be beaten to this stage. Note: If the egg whites appear relatively coarse and curdled (cotton-like), they have been over-beaten. This makes it difficult to mix with the yolk batter, and the baked cake will have many small lumps and large air pockets, resulting in a poor texture. 5. When making the mousse mixture, do not whip the cream until it is too dry, as this will affect the texture of the mousse.