Cooking Steps

1. 

   Step1:Put the digestive biscuits into the fresh-keeping bag. Crush them with a rolling pin.

2. 

   Step2:Crumble the biscuits into a bowl. Add the liquefied butter. Stir well.

3. 

   Step3:The mixed biscuits are evenly spread in the 6-inch Qifeng mould. The mothers must use the movable bottom mold. They can put a piece of silicone paper at the bottom of the mold. It's easier to demould. It's not easy to break the biscuit bottom.

4. 

   Step4:Use a rolling pin to gently compact. Refrigerate for 20 minutes to finalize. The rolling pin must be used to compact the biscuits, otherwise it will be easy to disperse when demoulding and cutting.

5. 

   Step5:Half cut the mango and remove the core. Draw a small square on the flesh. Remove all the flesh into a bowl. Take 250g for standby. When mothers use knives to get pulp, they must be careful not to scratch their hands. The next time you give your baby mango, you can also use this method to get mango meat. It's very convenient.

6. 

   Step6:Add 30g white sugar to the cream. Whisk with egg beater until fluffy, delicate and clear.

7. 

   Step7:Soak the gilding tablet in water for 10 minutes. Soften it.

8. 

   Step8:Put the gelatine in a bowl. Melt it in hot water.

9. 

   Step9:Melt the gilding liquid into the yoghurt. Stir quickly and evenly.

10. 

    Step10:Pour the batter into the whipped cream. Stir well. When mixing, mothers must use the J technique. Do not draw circles. Try not to let the cream defoaming.

11. 

    Step11:Put the mango into the cream paste. Stir well. » mothers can also add or reduce the amount of mango according to their baby's preferences.

12. 

    Step12:Pour the mango cream paste on the bottom of the biscuit. Shake it twice. Refrigerate it for 3 hours. » shake twice gently to make the surface even.

13. 

    Step13:Take out the mold and cut into small pieces.

14. 

    Step14:Yoghurt mousse cake is ready. Every bite is smooth and sweet. Please call on the whole family to start.