Chinese Food

Cooking Steps

1. 

   Step1:Cream cheese softens at room temperature. Butter melts into a liquid over warm wate

2. 

   Step2:The digestive biscuits are packed in fresh-keeping bags and rolled into pieces with a rolling pin

3. 

   Step3:Add melted liquid butter. Stir evenly by han

4. 

   Step4:Mousse seal the bottom with plastic wra

5. 

   Step5:Pour the bottom of the mixed biscuit into the mould. Compact it with hand or spoon. Refrigerate it for 30 minutes

6. 

   Step6:Put the cream and sugar in the yogurt material (1) into the basi

7. 

   Step7:Beat with electric beater at low speed to six part

8. 

   Step8:Lift the eggbeater. The tip is slightly upright. Put it in the refrigerator for cold storage

9. 

   Step9:Mix cream cheese and sugar in yoghurt material (2

10. 

    Step10:Use electric egg whisk to beat the cream at low speed

11. 

    Step11:Add the original lactobacillus drink and lemon juic

12. 

    Step12:Beat evenly with electric egg beater at low spee

13. 

    Step13:Beat it up. Put it aside

14. 

    Step14:Gilding tablet is soaked in ice water for 5 minutes until softene

15. 

    Step15:Heat the milk to boiling and turn off the heat. Take out the soft gelatine tablet and squeeze out the water. Put it into the milk. Mix well and cool it

16. 

    Step16:Add the dried milk to the material in step 13 (cream cheese mixture) and mix evenl

17. 

    Step17:Add the material from step 8 (whipped cream). Mix wel

18. 

    Step18:Pour yoghurt paste into the mol

19. 

    Step19:Refrigerate for 46 hours until se

20. 

    Step20:Mirror making - 3G dry rose petals are made by hot boiling wate

21. 

    Step21:Sift. Get the rose water

22. 

    Step22:Mix the gelatine powder with cold white sauce until it has no granule

23. 

    Step23:Boil the rose water. Turn off the fir

24. 

    Step24:Pour the gilding water into the rose water and mix wel

25. 

    Step25:Let it cool. Pour it over the frozen yogurt mouss

26. 

    Step26:A little dry rose petals. A little soft with warm wate

27. 

    Step27:Before the gelatine liquid solidifies, put it into the liquid to decorate. The liquid should not exceed the rose petal. Refrigerate it for 12 hours to solidify

28. 

    Step28:Demoulding - put a plate under the moustache. Blow 12 circles outside the mould with the hot air of the blower. It will demould automatically

29. 

    Step29:Release effect - layere

30. 

    Step30:Cut beaut

31. 

    Step31:45 degrees - beautifu