Chinese Food
Yoghurt Mousse
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A small mousse comes in the quiet afternoon. It's soft, sweet, and the taste is just like the green first love. It's sweet, but it's fleeting. It's occasionally aftertaste....
Cooking ingredients
Cooking Steps
Step1:Material group photo. (it's the same sentence. Everything should be prepared in advance. Don't be in a hurry. Mousse's production process is one-stop. Pay attention to that.
Step2:Use a spoon to remove the Oreo biscuit.
Step3:As clean as possible.
Step4:Ready to break biscuits... (you can refer to the way of breaking biscuits in the woodbran cup. It's very detailed there.
Step5:Knock it into thin biscuits. Be sure to be thin.
Step6:Heat the salt free butter in hot water until it is completely melted.
Step7:You can stir it a little. It melts faster.
Step8:Put the melted butter aside.
Step9:Weigh and take 80g biscuits.
Step10:Pour the butter into the biscuit powder and stir evenly. There should be no big particles.
Step11:Well mixed biscuits.. Forgive this black bowl. I took it in the evening. Oreo or black
Step12:Pour the biscuit powder into the mold and compact it with a scraper or the bottom of a rolling pin. Then refrigerate for at least 20 minutes. (a piece of oil paper can be padded at the bottom of the mold to facilitate demoulding
Step13:We only use egg yolk in mousse paste. We don't need egg white. The taste will be more delicate with egg yolk.
Step14:Mix the yolk with sugar.
Step15:Then use the electric beater to beat until the yolk volume becomes larger and the color turns white. At the same time, it's time to heat the milk. It's good to heat the milk until it's bubbling around. Otherwise, it will overflow the pot.
Step16:A good batter.
Step17:Slowly pour the heated milk into the egg yolk paste. Mix it side by side. At the beginning, it's better to pour it a little bit to avoid the high temperature of the milk and burn the egg yolk. Slowly add in a little more. Be sure to add it while stirring. (because I only have two hands. This step can't be photographed for you.
Step18:Pour the gelatine powder into the water and stir it slightly. (don't add water to the gelatine powder. It will agglomerate. The gelatine powder can be replaced with equal quantity of gelatine tablets. The gelatine tablets need to be melted in ice water before use. The water must also be edible.
Step19:Melt the gilding in hot water.
Step20:Melted gilding. Make sure it's not smal
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Cooking tips:This formula is the amount of 6-inch mold. The sweetness can be slightly adjusted according to personal preferences. But the sugar content of the light cream should not exceed 20% of the light cream. Otherwise, it will be too sweet. There are skills in making delicious dishes.
