Cooking Steps

1. 

   Step1:1. Prepare all the materials. Treat 100g of biscuit crumbs into powder, add 40g of butter melted in water and pour into a 6-inch mold. Refrigerate for use. I use Qifeng cake as the bottom. I need an oven.

2. 

   Step2:2. Put 250g cream cheese in hot water until it is fluffy, add 100g pumpkin puree, add some xylitol, and mix well. 3. Divide the gilding tablets into 2 pieces and 1 piece and soften in cold water. Melt the 2 pieces in water and add 100ml cream and 50ml pure milk. Stir well.

3. 

   Step3:4. Add the mousse liquid prepared in the second step, stir evenly and put it into the refrigerator for refrigeration.

4. 

   Step4:5. After two hours, prepare a proper amount of pure milk, add a piece of gilardine into it, stir it with hot water, cool it a little, and add it to mousse refrigerated in the refrigerator. Then refrigerate it for 4 hours or take it out the next day. Use a blower to blow the hot edge and demould it. 6. Prepare a knife to dry after scalding. Cut into small pieces to get food.

5. 

   Step5:The trial pumpkin is not muddy enough. It's lazy when demoulding and doesn't use a hair dryer. So it's not good to sell. The mother with diabetes likes it very much.