Chinese Food
Yoghurt Mousse
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Recorder
Cooking ingredients
Cooking Steps
Step1:Add 30g sugar to yogurt. Melt sugar in wate
Step2:Gilding ice with soft bubble
Step3:The yoghurt is heated by water separation. The gilardine is soaked and dried. Add it to the yoghurt. Stir until it is melted. Take it out and cool it for use
Step4:Add 60g sugar to the light milk, and send it to the state where there are lines that will not disappear immediatel
Step5:Pour the warm yogurt into the crea
Step6:Mixed mouss
Step7:Pour the mousse solution into the mould with cake. Cover with plastic film and refrigerate overnigh
Step8:500g mousse liquid made one 8-inch. Two 4-inc
Step9:After eating, I remember to take a pictur
Step10:Delicious but not greas
Cooking tips:1. Try not to overlap when soaking the fish fillet. Dry the water after soaking; 2. The temperature should not be too high when heating. Otherwise, the condensation effect of gliding will be reduced. 3. When the fish glue is liquid, put it in a cool place for use. At this time, pay attention to the time. If it is put too long, it will re solidify. This will affect the quality of the finished product. If it solidifies, sit the basin back in hot water. Mix it smoothly before use. There are skills in making delicious dishes.
