Chinese Food

Cooking Steps

1. 

   Step1:1. Wrap the mousse ring in tin pape

2. 

   Step2:2, 25 grams butter cut into small pieces. Separate water and melt into liqui

3. 

   Step3:3. Grind 60 grams of Oreo biscuits. Pour in butter and mix wel

4. 

   Step4:4. Put it into mousse circle, compact it, refrigerate it for 30 minute

5. 

   Step5:5g and 10g of gilding tablets are soaked in cold water, drained, heated and melted in hot wate

6. 

   Step6:6. Cut red heart pitaya into small pieces and beat them into juice with a cooking machin

7. 

   Step7:7. Sieving for standb

8. 

   Step8:8. 100g cream cheese, stir smoothly in hot wate

9. 

   Step9:Mix 9, 100g pitaya juice and 8g lemon juice into cheese in several time

10. 

    Step10:10. Add the gelatinizing liquid and mix wel

11. 

    Step11:11g, 200g light cream, 40g sugar powder. Beat to 6 points (can barely flow even if there are lines

12. 

    Step12:12. Mix twice with pitaya cheese mixtur

13. 

    Step13:13. Take out the frozen biscuit bottom and pour in the mixed mousse past

14. 

    Step14:14. Scrape the surface and refrigerate for 4 hour

15. 

    Step15:15,8 g of gilding tablets are softened in cold water, drained and then heated in hot water to mel

16. 

    Step16:Mix 16g and 60g of Huolong juice and 10g of sugar powder until the sugar powder dissolves. Add in the cool gilding liquid and mix wel

17. 

    Step17:17. Pour it on the frozen mouss

18. 

    Step18:18. Refrigerate to mirror condensatio

19. 

    Step19:19. Blow the electric blower around the mousse circle. It's easy to demould

20. 

    Step20:Finished product drawin

21. 

    Step21:Finished product drawin

22. 

    Step22:Finished product drawin

23. 

    Step23:Finished product drawin