Chinese Food
Milk rabbit Tea Mousse
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This dessert is actually designed for the source. The reason why we don't use cream mousse is that the taste of protein cream is lighter and not greasy. If you don't have gilding powder, you can add 7g corn starch to the casserole, but the setting effect may be slightly worse.
Cooking ingredients
Cooking Steps
Step1:Cake embryo makin
Step2:Cake embryo makin
Step3:Milk jelly makin
Step4:Mousse liquid productio
Step5:Assembl
Step6:Finished products
Cooking tips:There are skills in making delicious dishes.
