BAILEYS CHINESE RECIPES

Steps:

• Prepare the ingredients, the whipped cream should be refrigerated overnight to be easily dispensed.
• Cocoa powder and corn oil are mixed evenly, then pour the milk and stir until there is no oil star, that is, it has been thoroughly emulsified.
• Separate the egg yolk and egg white, and put the egg yolk directly into the cocoa paste and stir evenly.
• Sift the low-gluten flour into the cocoa paste and stir evenly into a smooth and smooth batter.
• Put the egg whites into the SMEG cook machine, start the 3rd gear and stir to make the big fish soaked in the eye, pour in the fine sugar, turn to the 6th gear and stir until fine foam appears, pour the second fine sugar, and stir for half a minute at the 7th gear Pour the last fine sugar and cornstarch from left to right, pay attention to the state, and adjust the texture to low speed.
• Finally, you can pull out the short and strong little hooks, and the egg whites are ready. At this time, preheat the upper and lower heat of the oven at 145 degrees.
• Take 1/3 of the egg whites into the egg yolk paste and mix evenly.
• Pour into the original egg whites and stir gently.
• Prepare a 6-inch heightened anode mold, pour the batter from a height of 20cm, so that the big bubbles can be broken, and the baked cake has a delicate texture.
• After the oven is preheated, put the batter in the lower middle of the oven and bake at 145 degrees for 35-40 minutes.
• After being released from the oven, it is completely cooled and demoulded. When cooling, you can prepare the mousse liquid. Cut the gelatine slices into small bubbles and remove them. Add the milk insulated water to melt into the gelatine liquid, and divide it into 3 equal parts with a cake divider.
• Add fine sugar and 1 drop of red coloring to the whipped cream, put it in the chef's machine, start the 7th gear and beat it to 7 to distribute, it is only in a state of slow flow, don't overspend, the taste is hard. Add strawberry jam and gelatin liquid to the whipped cream and mix well.
• Prepare a heightened 6-inch mold, place a piece of cake with Baileys liqueur on the bottom, pour 1/3 of the mousse, and then put a piece of cake until it is finished, put it in the refrigerator overnight .
• Blow twice with a hair dryer on the next day, put a cup underneath, push from top to bottom to demould, send 50 grams of whipped cream, squeeze cream and strawberries to decorate, and the cake is ready.