Cooking Steps

1. 

   Step1:I used to make digestive biscuits. This time I'll have another taste. Oreo. Separate the filling from the pie. Then crush the biscuits.

2. 

   Step2:Melt the butter in water.

3. 

   Step3:Pour the melted butter into the biscuit and stir well.

4. 

   Step4:Stir well and pour into a six inch cake film set. Press it flat with a spoon. Then refrigerate.

5. 

   Step5:Then it's mousse. The original formula is original yogurt. But I think it's too sour. I bought strawberry flavor. Just add the right amount of sugar.

6. 

   Step6:Soak the gelatin in cold water for several minutes. Because it's direct food. So I use cold boiled water. When it's a little soft, put it in a pot and heat it up until it's melted.

7. 

   Step7:The melted gilding liquid can be added into the yoghurt without scalding.

8. 

   Step8:Pour in some light cream and beat to 70%. It's ok if there are lines. It's hard to operate when you get old.

9. 

   Step9:Add the beaten cream to the mousse paste, or pour the mousse paste into the cream. Then stir evenly with a scraper.

10. 

    Step10:Divide the mousse paste into five parts. Add the edible pigment. Stir well.

11. 

    Step11:Take out the cake film from the refrigerator. Pour in the white mousse paste. If there are bubbles, you can shake the grinding tool.

12. 

    Step12:Then pour in gradually according to the color. Pour it in slowly from the middle. It will spread out to the side. My cream is old this time, so it won't spread and flow when I put it into the paste.

13. 

    Step13:After pouring the mousse paste, it can be refrigerated. It should be refrigerated for at least 4 hours. The final result is the figure above.