Two-heart frozen cheesecakes
By VicentaLakin
IN THE RECIPE, A IS THE ORIGINAL FROZEN CHEESE MATERIAL AND B IS THE STRAWBERRY JELLY CHEESE MATERIAL. THE MOLD IS THE 4-INCH HEART MODEL ABT-HPXX04. THIS DOUBLE-COLOURED YOGURT MOUSSE, WHICH HAS TWO DIFFERENT COLOURS, UP AND DOWN, OF STRAWBERRY JAM YOGURT MOG AND RAW YOGURT MOG. THE FOLLOWING LAYER OF YOGURT MOUSSE IS THE BASE SMELL OF SOUR CREAM, AND IT'S NOT TOO MUCH TO EAT IN SUMMER, BUT RATHER BRINGS A FRESH COLD. AND THE UPPER LAYER OF RASPBERRY JAM YOGURT MOUSSE, THE SWEET TASTE OF SOUR AND THE PINK RED, AS IF A TENDER YOUNG GIRL, REMINISCENT OF THE UNDERSTANDING OF YOUTH. I DON'T HAVE TOO MANY DECORATIVE CAKES, WHICH IS THE MOST PRIMITIVE THING. GIVE YOU A "GIRL'S HEART," I HOPE YOU'LL LIKE IT. THE FORMULA COMES FROM QINGMI ISHIZAWA'S 51 ULTRA-FAVOURABLE CHEESECAKE, WITH A SLIGHT CHANGE。
Recipe Recommendations
- cream cheese 100g
- Homemade original yogurt 50g
- light cream 60ml
- gelatin tablets 3g
- fine sugar 20g
- lemon juice 1/2 tablespoon
- rum 1/2 tablespoon
- raspberry jam 40g
Steps for Two-heart frozen cheesecakes
1
We'll get all the materials ready. We got the milk wrong in the picture
2
When the cream cheese from the berries jam mousse is softened, it is placed in an eggbasket with a hand-to-egger to the point where it is smooth and thin
3
(b) Add jam and fine sugar and continue to mix evenly
4
(a) Add lemonade, yoghurt, light cream, and mix the same diet with the next
5
(b) The glitting tablets are soft and soft in advance (in the summer with ice water and in winter with warm water), followed by rum and the insulated water melts (or 10 seconds with a microwave)
6
(b) The gradual incorporation of melted glitting fluid into the moose paste while at the same time allowing for a full mix of the two
7
(a) Made moose paste, poured into the mold, stomped a few times, sprung out a large bubble, and put it in the fridge to total condensation
8
The same is true of the early softening of the cream cheese in the original yogurt mousse, which is then bludgeoned into a large basin to a fine and granular state
9
Add fine sugar, lemonade, full and balanced
10
Add yoghurt and light cream and mix it into smooth mousse
11
The pasta is supposed to be very glamorous at this time, leaving traces when the egg-beater crosses, and when the pasta is lifted with the egg-beater, the pasta pulls up a small tip. Be careful not to overwrite it, otherwise it affects the taste
12
(a) The glitting tablet lifts bubbles, heats up the water in the mixing with Rum to its full melting and then evenly mixes with Muss
13
(b) Take out the fully condensed raspberry mousse, then pour it into the original yogurt mousse, just a few times the same, eject the bubble, and then put it in the freezer to total condensation
14
When you eat, you tie the mold to a plate, wrap it around the surface for 10 seconds with a hot towel, and then slap the mold with your palm, and you'll be able to decompose. If not, the hot towel can be covered several times, but not for long. When you eat it, you can mix it with different sauces or jams