Chinese Food
Rainbow Mousse
(70204 views)
Delicious but not greasy. Mousse cake without oven.
Cooking ingredients
Cooking Steps
Step1:Weigh 80g coarse grain biscuit
Step2:Sealed with plastic wrap. Rolled with rolling pi
Step3:Broke
Step4:Weigh 35g butte
Step5:Melting by wate
Step6:Butter and biscuit mix. Compress. Put in the bottom mold of the cake. Refrigerat
Step7:Two gilding tablets. 10
Step8:Soak in cold wate
Step9:Melting by wate
Step10:Add the melted gelatin to the yogur
Step11:A box of cream. Ready to g
Step12:Use eggbeater to beat with the highest grade. Add sugar powder when there is air bubble
Step13:Send it to a little texture. This step will take 40 minutes. Please be patien
Step14:Mix the whipped cream and yogur
Step15:Subpackage. Add your favorite color. The DBA imported pigment I use. The color of this pigment is very pure. It will not be as exaggerated as the domestic pigment
Step16:The color looks goo
Step17:Start pouring into the cake mold. First pour white. Pour from the center. It will spread slowly. Next, pour every color from the center
Step18:The quantity of each layer is a little less than that of the previous layer. I made some bubbles. I used a toothpick to pierce them
Step19:In the refrigerator. 4 to 5 hour
Step20:It's done.
Cooking tips:1. When whipping cream, it slows down from fast speed to slow speed. When whipping cream to a little consistency, it doesn't need to be whipped until it's as thick as mounting flowers. It's a little thicker than yogurt; 2. What I make is a 6-inch portion. If you want to make an 8-inch portion, please double the amount; 3. When cutting the cake, wipe the knife every time you cut it; there are skills for making delicious dishes.
