Cooking Steps

1. 

   Step1:Use cold water to soak and squeeze out the water. Heat the milk until it boils. Put in the gilding to melt. Mix well.

2. 

   Step2:Whipped cream (odelberg) into a clean container, beat gently at low speed with egg. When there are more abundant bubbles forming (at this time, the general feeling of light cream is still bubbles + liquid), add some sugar. Continue to whip. The bubbles will become more and more dense. The sound of eggs when whipping cream will be slowly different. Speed up the whipping speed. Wait until the cream can roughly draw the lines. Add the sugar again (the amount depends on the personal taste) and then it will be whipped according to the cream The sound and the feeling on the hand accelerate and intensify. It's easy to get rid of.

3. 

   Step3:Cream the cake. Garnish it with strawberries. This is simple. Hehe^_ ^

4. 

   Step4:Mix the milk gilding liquid and cream in step 1 to make mousse liquid.

5. 

   Step5:Mash the biscuits into small pieces. Pour half of the mousse solution into the mold. Spread the biscuit crumbs. Pour in the remaining mousse solution. Sprinkle with a little cocoa powder. Put it in the refrigerator and refrigerate for 3 hours before demoulding. When I was demoulding, I soaked the mold with warm water. But it was a little harder. So the outside circle of mousse was changed. The sales volume was greatly reduced. The taste was not affected. Ha ha ~ & gt_ <