Cooking Steps

1. 

   Step1:Make mousse first - because I don't like to digest biscuits very much. So I usually use Wangzai steamed bun as the bottom of the cake. It has a strong milk flavor. Moreover, the taste is very crisp ~ the steamed bun is crushed. After the butter is softened by water, it is evenly mixed with the steamed bun. Put it into the mold and compact. Refrigerate it for about 1 hour.

2. 

   Step2:Mix the pudding powder with hot water. Soften the cream chees

3. 

   Step3:Whipped cream, powdered sugar, three times with cream chees

4. 

   Step4:Add milk and pudding to cream cheese and mix well. Mousse paste is read

5. 

   Step5:Take out the frozen mousse. Cut the strawberries into two parts. Stick the cut on the mould and put it on the mousse. Pour the mousse paste into the mould and refrigerate it for 4 hour

6. 

   Step6:Mix the pudding powder with hot water, take out the mold, pour in the pudding liquid, and refrigerate it for 1 hour or so.

7. 

   Step7:When demoulding, use a blower to blow around the mold. It's easy to take it off ～ enjoy ～ [because my family don't like too sweet, so my sugar powder is less. You can use it according to your own taste. You can also add some strawberry puree in mousse paste. The strawberry flavor will be heavier ～