Cooking Steps

1. 

   Step1:Bake the Qifeng cake, cool it and slice, then cut it into small circles.

2. 

   Step2:Blueberry jam production - 250g of blueberry is washed and kneaded in light salt water, then added with ice sugar or white sugar, pickled for a while (can also be broken by blender). Add a small amount of water and cook slowly to maximize the stimulation and release the unique sweet taste of blueberry pulp. Keep stirring and anti sticking. When it is thick, squeeze in a small amount of lemon juice and cook for a while. The finished blueberry sauce is about 150g.

3. 

   Step3:Soak the gilding tablet well. Add 50g milk and melt it in hot water until it is free of granules. Pour 125g Blueberry Jam (leave 25g as mirror surface) and stir evenly for warm preparation. Beat 6G cream and 30g sugar to make it flow. Mix them quickly and evenly. Blueberry mousse part complete. The rich and gorgeous colors of fresh ingredients are so eye-catching. I can't help but taste the full pulp and the strong aroma of the fruit. It's just the local level (blueberries are so expensive

4. 

   Step4:Pour 2 / 1 of the 6-inch mold with Qifeng cake slices. Pour in all blueberry mouss

5. 

   Step5:Shake flat, freeze for a while - se

6. 

   Step6:Add 25 grams of blueberry jam and 20 grams of clear water to boil and air it. Add 2 grams of gilding tablets and melt them in hot water until they are free of granules and thick juice. Filter them through a sieve. Pour a thin layer of spoon on the mirror surface and decorate the fruit shape. Pour another layer of deep color. Refrigerate for 1 hour and then right.

7. 

   Step7:~ meimeid

8. 

   Step8:See? Full of fles

9. 

   Step9:It's sweet and delicious. Mousse's soft and smooth taste. It's great.

10. 

    Step10:Beautiful garden productio