Cooking Steps

1. 

   Step1:Bake a 6-inch Qifeng cake. Divide it into four pieces.

2. 

   Step2:Cut out the shape with the mould. Cut off some edges. It's a little smaller than the mould.

3. 

   Step3:Whipped cream with 15 grams of white sugar to 6 parts. It's about ready to flow.

4. 

   Step4:Take a slice, 5g. Mix it with a little bit of yoghurt. Melt it in a small milk pot. Air it.

5. 

   Step5:Pour into the rest of the yogurt. Mix well.

6. 

   Step6:Mix well the yoghurt and add half the cream.

7. 

   Step7:Mix well. Yoghurt mousse is ready. It's appetizing.

8. 

   Step8:The mold is ready. Spread a piece of cake on the bottom. Pour in the yoghurt mousse liquid. Put it into the refrigerator for refrigeration.

9. 

   Step9:When yoghurt mousse is refrigerated, start to make pitaya mousse. First, peel the Pitaya. Put the pulp into the blender and break it.

10. 

    Step10:The rest of the jellyfish and a small amount of the Dragon juice are melted in a milk pot. After drying, they are mixed with the Dragon juice.

11. 

    Step11:Add in the remaining half of the cream. Mix well. The Pitaya mousse is ready.

12. 

    Step12:Frozen yoghurt mousse. Although it hasn't completely solidified, it doesn't flow any more. Cover it with a piece of cake.

13. 

    Step13:Pour the Pitaya mousse liquid on it. Continue to refrigerate it for more than 3 hours. It will be ready to solidify completely.

14. 

    Step14:Mousse of demoulding.

15. 

    Step15:It's beautiful.