Chinese Food
Yoghurt mousse cake -- summer fresh dessert without oven
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Summer is a hot season. Those who like cake have a good taste. Mousse Cake meets your two-way needs for cake and ice cream. This cake is very suitable for summer. It is easy to make, cool and refreshing, delicate in taste, and has the feeling of instant in mouth. Summer afternoon. Taste a mousse cake. I believe it will sweep away the boredom from the cool tropics. It has the effect of calming down
Cooking ingredients
Cooking Steps
Step1:Put 80g digestive biscuits into an egg basin and mash the
Step2:Pour in 40g of softened butter and mix wel
Step3:Pour into the mould and compact. Refrigerate for standb
Step4:After 200g of cheese is softened, beat it into a delicate paste. Pour 60g of sugar, 180ml of yogurt and 10g of lemon juice. Stir evenly. Then add brandy and beat until it is smooth and fine without particles
Step5:Heat the pickled gilding in hot water. Turn it into gilding water and pour it into the cheese paste
Step6:Whisk the cream until it doesn't flow. Then pour the cheese paste into the cream and mix well
Step7:Put it into the mould, refrigerate for 4 hours, solidify it, refrigerate overnight for better taste. Blow it around with a blower or cover the mould with a hot towel to make it slightly melt around. In this way, demould it well. Decorate the fruit you like
Step8:Finished product drawing
Cooking tips:1. For the bottom of the biscuit, use digestive biscuit and Oreo biscuit. When mixing, pay attention to the butter to soften completely, otherwise it is not easy to mix well; 2. Geely Ding is fish glue flake. It is the evolutionary product of fish glue powder. It has no fishy smell of fish glue powder. It is suitable for making mousse cake. 3. After the cheese mousse is refrigerated, blow it around with a blower or cover the mold with a hot towel to make it slightly melt around. In this way, it can be good for demoulding and cooking.
