Chinese Food

Cooking Steps

1. 

   Step1:Put the digestive biscuits in the fresh-keeping bag. Use a rolling pin to break them. The more broken, the bette

2. 

   Step2:Butter melt

3. 

   Step3:Put it in a cracked digestive cooki

4. 

   Step4:Mix wel

5. 

   Step5:Pour into the mould. Press flat and press tightly. Put into the refrigerator for cold storage first

6. 

   Step6:10g gilding powder (the same method of use for powder and tablet) soaked in cold water for 5 minute

7. 

   Step7:Add a little water to the pitaya, squeeze it into juice, filter it, and reserve 40g for us

8. 

   Step8:Cream cheese softened at room temperature. Stir evenl

9. 

   Step9:Add sugar. Stir wel

10. 

    Step10:Add milk again. Mix wel

11. 

    Step11:Heat the gelatine powder after soaking in water until it melts. Pour it into the cheese paste. Stir well

12. 

    Step12:Whipped cream to a pattern but still flowin

13. 

    Step13:Pour into the cheese paste. Stir wel

14. 

    Step14:Then split the batter in tw

15. 

    Step15:Add dragon juice to one of the

16. 

    Step16:Mix wel

17. 

    Step17:First, pour the Pitaya mousse paste into the mould with the bottom of the biscuit, and then slowly pour the original flavor into it. Refrigerate for four hours

18. 

    Step18:Soak the cherry blossom in advance. If it's salty, you can change the water several times. Try to remove some salt

19. 

    Step19:Top mirror. Prepare 100g sprit

20. 

    Step20:The other 5g of gilding powder is soaked in cold water and then heated in water until melte

21. 

    Step21:Melt the gilding into sprite. Mix wel

22. 

    Step22:Pour some Sprite on mousse firs

23. 

    Step23:Put the cherry blossom on it at will. Finally, pour the rest sprite on it gently. Put it in the refrigerator and keep it cold for more than an hour

24. 

    Step24:Take out the demoulding (you can take a towel and cover it outside the mousse circle for a while, or blow it around the circle with a hair dryer. It's still good to take off

25. 

    Step25:Don

26. 

    Step26:Don

27. 

    Step27:Don

28. 

    Step28:Don