Cooking Steps

1. 

   Step1:Dissolve 25g butte

2. 

   Step2:Put in the crushed biscuits and mix well in the melted butte

3. 

   Step3:Pour into the bottom of mousse mol

4. 

   Step4:After compaction, refrigerate for 20 minute

5. 

   Step5:Take 3 pieces of gilding. Soak in cold water until sof

6. 

   Step6:Pour 100 ml milk into the bow

7. 

   Step7:Milk with soft gilding tablets. Heat resistant water dissolve

8. 

   Step8:Cream cheese 130

9. 

   Step9:Cream cheese in milk bow

10. 

    Step10:After the heat insulation water dissolves to no particles, it is cooled to normal temperatur

11. 

    Step11:Cream to 70%. Flushabl

12. 

    Step12:Mix half the cream in the cream cheese and milk mixtur

13. 

    Step13:Then pour the mixture into the remaining half of the crea

14. 

    Step14:Mix wel

15. 

    Step15:Mix into mousse mol

16. 

    Step16:Shake the mold. Make the surface of mousse smooth. Refrigerate for 1 hou

17. 

    Step17:Take some pickled cherry blossoms, soak them in warm water, change the water twice, and soak them

18. 

    Step18:Take 1 piece of gilding. Soak in cold wate

19. 

    Step19:Put the soft gilding tablet into 100ml airless sweet beverage. Dissolve in heat-resistant water, and then cool to room temperatur

20. 

    Step20:Refrigerated mouss

21. 

    Step21:Pour in half of the drink. Put in the cherry blossom. Let the petals spread. Pour in the back drink. Refrigerate for 1 hour

22. 

    Step22:Refrigerated mousse. Blow it around with a hair dryer. Demouldin

23. 

    Step23:Finished produc

24. 

    Step24:Finished produc