Cooking Steps

1. 

   Step1:The Pitaya pulp is divided into two parts: 300g and 100g. 300g is mashed into pitaya and sugar powder. 100g is diced for use.

2. 

   Step2:Add 30g cold water to the Gillette powder, melt it in hot water, add in huolongguorongli, mix evenl

3. 

   Step3:1. Whisk the whipped cream with the beater until it is wet and foamed. Mix it with the previous mixture thoroughly and evenly again. This is mousse slurry. 2. Spread four inch thick round Qifeng cake embryo on the bottom center of the six inch movable bottom mold. If you can't shape it to the size you need, put it in again. Pay attention to the white space around the bottom of the mold. Spread 50g dragon pudding on the cake embryo

4. 

   Step4:Pour the mousse slurry into the mould evenly - shake the mould with mousse on the table for several times - to remove the bubbles in mousse

5. 

   Step5:Finally, evenly spread the remaining 50g of Pitaya cubes on mousse for decoratio

6. 

   Step6:Refrigerate overnight ~ cover the mold with a hot towel ~ take care of demoulding

7. 

   Step7:Perfec

8. 

   Step8:Use a hot knife to gently cut

9. 

   Step9:Cross section

10. 

    Step10:Take up the spoon ~ dry the saliva ~ enjoy it quickly