Preparatory work:

1. Strawberries are washed in advance, pedicled, drained, and made into strawberry jam by a food processor.

2, 80g whipped cream with electric egg beater high-speed sent to eight points, put in the refrigerator for later use.

3. Take a piece of oiled paper and draw a circle with a diameter of 12cm and a rectangle with a length of 37cm and a width equal to the height of the dice on the back of oiled paper.

Making pink pineapples:

Take out 5 pieces of canned pineapple, drain the sugar water slightly, cut each piece into 6 equal parts, add 60g strawberry jam, mix well, stand for 2 hours, and stir from time to time to make the pineapple pieces even in color.

Making finger cakes:

1. Separate the yolk and albumen of two eggs, put them into clean, oil-free and waterless The Mixing Bowl, and beat them into white Mu Si with electric egg beater Expressway. Add 60g fine sugar twice, and continue to beat at high speed until it is difficult to foam, that is, lift the eggbeater, and the protein cream can form an acute angle.

2. Add 2 egg yolks, take out an egg beater, and mix evenly with the remaining egg beater at low speed. It doesn't matter if a little protein can't be mixed with egg yolk.

3. Sieve in 60g low-gluten flour, wipe the bottom with a scraper, and stir evenly until there is no dry powder.

4. Put the batter into a paper bag, cut an opening of about 7mm at the top, squeeze it into a baking tray covered with oiled paper according to the drawn shape (as shown in the figure), sieve a lot of powdered sugar, then send it to the middle layer of the oven preheated to 180 degrees, bake for about 9 minutes, take it out, cool it and put it into a movable bottom die for later use.

Making strawberry cream mousse:

Mix 1, 140g strawberry jam, 14g lemon juice and 30g fine sugar evenly.

2. Mix 6 grams of gelatin with 30 grams of cold water and put it in the microwave oven for about 20 seconds until the gelatin is completely melted.

3. Take a spoonful of the mixture of sugar, lemon juice and strawberry jam, add it to the gelatin solution and stir it evenly, then pour it back into the remaining sugar, lemon juice and strawberry jam, stir it evenly, and send it to the refrigerator for refrigeration for about 15 minutes. After taking out, add 80g whipped cream and stir well.

4. Pour the strawberry cream mousse paste into the mold to half the height of the lady's finger, then take it out and put it in the refrigerator for half an hour. Use a spoon to shape a shallow pit on the surface of the mousse and continue to refrigerate for later use. The rest of the mousse paste should also be sent to the refrigerator for later use.

Making raw strawberry jam mousse:

Mix1.90g of strawberry jam,15g of fine sugar and15g of lemon juice evenly.

2. Mix 3g of Geely powder with 15g of cold water, and send it to the microwave oven to bite for about 20 seconds until the gelatin is completely melted.

3. Take a spoonful of the mixture of sugar, lemon juice and strawberry jam, add it to the gelatin solution and stir it evenly, then pour it back into the remaining sugar, lemon juice and strawberry jam, stir it evenly and send it to the refrigerator for refrigeration for about 15 minutes. After taking it out, stir it evenly again and gently pour it on the top of the previous step.

4. Pour the strawberry cream mousse paste left in the last step on it, send it to the refrigerator for refrigeration for more than 2 hours until it is completely solidified, and take it out for demoulding.

Decoration:

Decorate the top with pink pineapple slices and put the cut strawberries on it.