Cooking Steps

1. 

   Step1:Prepare the ingredient

2. 

   Step2:Gilding is softened by cold water (or ice water

3. 

   Step3:Break up the yolk in a containe

4. 

   Step4:Put 80g of milk into the pot and cook to 83 degrees (with small bubbles on the edge) and slowly pour into the egg yolk and mix wel

5. 

   Step5:Put it back in the pot and boil it. Pour it into the container and set aside

6. 

   Step6:Put 80g milk into the pot. Put in big white rabbit milk cand

7. 

   Step7:Simmer the milk sugar slowly until it melt

8. 

   Step8:Pour in yolk and mix wel

9. 

   Step9:Put in the gelatine slice

10. 

    Step10:Stir well until the gelatine is completely melted. Stir until it is at normal temperature (or put it into a cold water basin. Cool down after water separation

11. 

    Step11:Cream into a bowl. Beat to 60% (thick yogurt

12. 

    Step12:Add crea

13. 

    Step13:Add cream and stir wel

14. 

    Step14:Pour into the rabbit mold. Shake out bubbles. Refrigerate for more than 6 hour

15. 

    Step15:Oreos in dessert tray (or not

16. 

    Step16:Mousse demoulding on biscuits. Refrigerate for about 4 hours

17. 

    Step17:I ordered the eye with pigment (this step can also be omitted. Or decorated with strawberry jam

18. 

    Step18:Don

19. 

    Step19:Let's g

20. 

    Step20:Eate

21. 

    Step21:Done