Chinese Food
Piggy mousse 2019 Kwai mousse
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Before the 18 years of farewell, I had no time to prepare for the net red Shapi dog. I waved goodbye to the 19 years that have come. Have you found that in 2019, the golden pearl and silver pearl are not as good as our lovely little pig. It's easy to make mousse. It's a small, hidden and rich taste. Let's make this adorable little pig mousse. It's going well in 2019.
Cooking ingredients
Cooking Steps
Step1:Gelatine tablet in ice wate
Step2:Put the strawberry and raspberry into the milk pot and cook until thic
Step3:Place the fruit antler within 50 degrees, take one third and mix it with the soaked and drained gilardine tablet, and then pour it back into the pot
Step4:All sieved for standb
Step5:Cream and sugar until there is a lin
Step6:Whipped cream mixed with chopped frui
Step7:Filling mold for mounting ba
Step8:Refrigerate for more than seven hours before eating, and then thaw slowly in the refrigerato
Step9:Two of these size
Cooking tips:1. Gilding should be soaked in ice water, especially in summer. 2. The total weight of fruit antler is 160g. The weight of cooked fruit is about 80g. It is not recommended to use jam to affect flavor. It needs to be frozen when using silica gel mold, so it is not easy to put fresh fruit out of water. 3. When the fruit antler and gilding are mixed, it can be slightly heated if not completely opened. The temperature should not be too high to affect the setting effect of gilding. 4. The whipping of light cream is mu The key to the taste of Si is that it's too soft to be watery and too hard to be smooth. When it's too hard to be smooth, it's enough to be smooth. 5. When filling the mold, it's necessary to fill the gaps first. Finally, it can be assisted by toothpicks. 6. This formula can be used to make two pig silica gel molds. The figure above is that the size of the silica gel sniveling pig mold of faberger has skills in making delicious dishes.
