Cooking Steps

1. 

   Step1:First roll the biscuits with a rolling pin or use the cooking machine to make the final powder. Then add the softened butter and mix well. Then put the eight inch round cake into the refrigerator and press tightly.

2. 

   Step2:Use ice water to soak and drain the water, heat and soften the liquid until it is not scalded. Mix yogurt and sugar powder evenly. Pour in the gilding liquid and mix well to become yogurt liquid.

3. 

   Step3:Whipped cream, half full. That is to say, if the egg head is scratched with lines, it will not disappear immediately. The texture will be rough if the egg head is turned over. Pour in the yoghurt three times. Mix well with a spatula.

4. 

   Step4:Prepare five clean cups or bowls without oil or water. Five chopsticks. Pour in 5 cups of mousse liquid from more to less. Visual inspection is OK. Add five kinds of pigment respectively. Stir well.

5. 

   Step5:Take out the bottom of the biscuit from the refrigerator. Aim at the center of the biscuit and pour in the most one cup of mousse liquid from a high place. Shake gently and evenly. Pour the other four cups in turn. Do not shake your hands slowly or accurately. Refrigerate for more than five hours, preferably overnight.

6. 

   Step6:When you take it out of the refrigerator, you can blow around the mold with a blower or apply hot towel to demould it. Want to cut the beautiful side. First wash the cake knife with hot water. Dry it. Cut a piece of clean knife and then cut a piece.