Cooking Steps

1. 

   Step1:1. The salted cherry blossom is not the merciless Cherry Blossom mousse. Soak it in warm water. Change the water twice. Remove the astringency of the cherry blossom is not the merciless Cherry Blossom mousse. 2. Put the digestive biscuit in the fresh-keeping bag and crush it with a rolling pin. Add the milk and mix well. The common spoon for eating in the picture. I added about three spoons. 3. Pour the mixed biscuits into the six inch mold and compact with the back of the spoon. The biscuits mixed with milk are not too dry or too wet. When using the spoon to back pressure, it is better not to touch the spoon) 4. Add 30g of cream cheese to soften it with sugar and hot water. Make it soft with cold water. 5. Beat the softened cream cheese with the eggbeater and smooth 6.3 slices of gilding into 70g of milk. Mix with hot water to make the gilding melt into gilding milk solutio

2. 

   Step2:7. Pour the gilding milk solution into the whipped cream cheese in three times. Stir evenly every time and then add the next time. Finally, mix well and make it into cheese paste. 8. Beat the cream until it is distributed. The whipped cream still has a slightly flowing state. 9. Add the whipped cream into the cheese paste in several times and mix well. 10. Pour the whipped cheese paste into the cake mold. Freeze for more than ten minutes until the surface cheese paste solidifies. 11. A little Add the white sugar to the water and stir until the sugar melts into the sugar water. 12. Put the other two pieces of gelatine into a small bowl. Melt them in water. Stir the gelatine into the sugar water and mix well. 13. Put the cherry blossom drop on the mousse cake. 14. Slowly pour the gelatine sugar solution into the mousse cake surface. Then refrigerate for four hours Just go u