Strawberries are a kind of fruit native to South America. They are grown very much in Europe and Asia. Strawberries are known as the "queen of fruits" because of their high nutritional value.
Strawberry is rich in vitamin C, vitamin A, vitamin E, vitamin PP, vitamin B1, vitamin B2, carotene, tannic acid, aspartic acid, copper, strawberry amine, pectin, cellulose, folic acid, iron, calcium, ellagic acid and anthocyanin, and other nutrients. In particular, the content of vitamin C is 7-10 times higher than that of apples and grapes. The content of malic acid, citric acid, vitamin B1, and vitamin B2, as well as carotene, calcium, phosphorus, and iron is also 3 to 4 times higher than that of apples, pears, and grapes.
Strawberries have the following benefits:
1. Beauty and skincare. Poor diet, sun exposure, and pollutants in the environment can all lead to skin aging. Antioxidants in strawberries can help improve skin tone, reduce wrinkles, and have a beauty and skincare effect.
2. Improve constipation. Strawberry is rich in dietary fiber and can promote gastrointestinal peristalsis, promote gastrointestinal food digestion, to improve constipation.
3. Protect your eyes. Strawberries are rich in carotene and vitamin A, which can help alleviate night blindness.
Strawberries can be eaten straight away, they can be made into jam, and they can be made into a dessert. Share a strawberry cheesecake.
Main ingredient
120g almond flour
6 eggs
4 egg whites
30g plain flour
Mozzarella 250g
3 egg yolks
100g light cream
25 strawberries
Butter 25g
100 g sugar
60g powdered sugar
1. Add 80g of sugar to 6 eggs.
2. Beat the eggs at a low speed for two or three minutes with an electric whisk, then switch to a medium speed and beat until the eggs are tripled and white.
3. In a separate, oil-free bowl, add egg whites and 20 grams of sugar.
4. Beat with an electric whisk until 8.
5. Sift the flour in advance and mix well with the almond flour. First, pour half of the powder into the whole egg batter and mix well.
6. Add the remaining powder to the egg batter and mix thoroughly.
7. Mix 1/3 of the whipped egg whites with the whole almond egg batter.
8. Mix the remaining egg whites with the whole almond egg batter in two batches.
9. Melt the butter in pre-insulated water, drizzle it over a rubber spatula and quickly mix it with the batter in the basin.
10. Divide the batter into two 6-inch spring bottom cake tins.
11. Bake in the oven at 180 degrees for 25-30 minutes, remove and let cool before unmolding.
12. Evenly slice each cake into four pieces.
13. Soak the gelatine tablets in cold water 15 minutes in advance.
14. Wrap the bottom of the mousse circle tightly with plastic wrap.
15. Wash the strawberries, cut off the stems, and cut them in half.
16. Place the strawberries cut side down at the bottom of the mousse circle.
17. Add powdered sugar to the egg yolks.
18. Beat with an electric whisk on medium speed until powdered sugar has melted and egg yolks are thick and white.
19. Add the mascarpone cheese.
20. Using a hand whisk, mix the egg yolk paste with the cheese until it is grain-free.
21. Remove the light cream from the freezer and beat it with an electric whisk until thick.
22. Mix half of the whipped cream with the cheese paste.
23. Stir in the remaining whipped cream until smooth.
24. Drain the gelatine soaked in advance and melt the heat insulation water into liquid form.
25. Pour about 2 tablespoons of the previous cheese paste into the gelatine liquid and quickly mix well.
26. Add about a quarter of the cheese paste and quickly mix well.
27. Pour the cheese paste with the gelatine into the cheese bowl and quickly mix well.
28. Pour the cheese paste about 2/5 of the way into the mousse circle. Add a slice of almond sponge cake, press gently, and top with diced strawberries.
29. Pour the remaining cheese batter into the mousse rim about 1cm away from the mousse rim.
