Chinese Food
Mousse sauce
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It's very delicious. It's sweet. Many people like it. So I want to share it with you
Cooking ingredients
Cooking Steps
Step1:Refrigerate the cream in advance. Use a stainless steel basin to weigh the condensed milk (the basin must be dried). The picture shows the quantity of 2 parts. So it looks like a lo
Step2:First, use the electric beater to stir for several turns (without opening the switch) to avoid splashing around when the beater starts
Step3:This picture was taken later, because I was alone when making mousse. I can't take pictures. This is a small skill. You can tilt the stainless steel basin slightly. The eggbeater can move up and down parallel to the inner surface of the basin. This will make the air flow better. Mousse will be better. What I said may not be very clear. It's up to me.
Step4:That's enough. If you can't grasp it well, you still can't. It can be timed for 3 minutes. Then pour the milk and salt into a dry container and stir, then pour directly into it.
Step5:Continue to beat evenly with the egg beater (not for a long time, or the milk will lose its fragrance. It will be OK in about half a minute
Cooking tips:Cream must be refrigerated a day in advance. I use the brand of Nestle. I haven't tried anything else. Maybe it will be better. The ratio gives one part. But in the picture, there are two parts. You can increase or decrease the proportion. There are skills in making delicious dishes.
