Chinese Food
Mango yogurt mousse (6 inches)
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I bought cream cheese. Unfortunately, I forgot that my oven is too small to make light cheese. I cry.
Cooking ingredients
Cooking Steps
Step1:Because it's made in the evening. The light is not very good. Make do with it. Cream cheese softens with water. It must be very sof
Step2:Melt butter (in my cream cheese box) while softening i
Step3:Gelatine tablet is softened with cold water. It's better to use ice water. It can remove fishiness
Step4:Remove the Oreo biscuits and put them into the fresh-keeping bag. Use a rolling pin to roll them to pieces
Step5:Pour in the melted butter and stir evenl
Step6:Lay in the bottom of the mold and compact. Refrigerat
Step7:Cream cheese softened and sugar adde
Step8:Use the eggbeater to stir until smooth. The cream cheese softened in place should be free of particles. Otherwise, it will affect the taste of the finished product
Step9:Add yogurt and stir it slowly and evenl
Step10:Heat the milk in the pot but don't boil it. Add the gilding slice, stir it immediately, turn off the heat (forget the beat step), cool it, and then pour in the cream cheese paste. Add the mang
Step11:Everything is stirred. It's smooth without particles. The stroke won't disappear quickly
Step12:Pour it into the Oriole mould. Shake out bubbles. Refrigerate it for more than 5 hours. It's best overnight
Step13:Take out the refrigerator. Use the blower to blow the edge slightly to release the mold easil
Cooking tips:When you cut the cake, you need to wipe the knife once before you cut it. Then you can cut the cake perfectly. There are skills in making delicious dishes.
