Sakuramus
By VicentaLakin
Recipe Recommendations
- Oreo 80 grams
- cream cheese 160 grams
- yogurt 150 grams
- rum 10ml
- milk 40ml
- Salted cherry blossoms 5 grams
- light cream 100 grams
- sprite 200ml
- lemon juice 10ml
- gelatin powder 22 grams
- butter 40 grams
- sugar 40 grams
- pigment appropriate amount
- sweetening
- cook
- an hour
- simple
Steps for Sakuramus
1
Olio goes to the heart, cherry bubbles, butter is put in the microwave for 20 seconds to melt。
2
Puts Olio in a fresh bag, crushing cookies into pieces with a crutches。
3
Put butter in the crackers and mix it evenly。
4
The Olio mixture is laid on the base of a six-inch cake, pressed and placed in a freezer。
5
Take a large bowl of cream cheese to room temperature and pour it into sugar evenly。
6
There are clear textures on the surface from the hot water with an electric omelet。
7
Add rum and lemonade, evenly mixed。
8
Add yogurt and mix it evenly。
9
Get another bowl of cream and milk。
10
12 kjilidin powders poured into 60ml cold water, evenly mixed to condensed。
11
Insulated water heats up and stirs up to the complete melting of the Jilin。
12
When it's hot in the cream, it's even。
13
The glitting mix is poured into the cheese paste and evenly mixed。
14
Add a part of the red color and mix it evenly。
15
Take out the cake model, pour the pink cheese paste slowly and gently beat out the bubble。
16
It is then poured into white cheese paste, gently beat out of the bubble and put it in a freezer for about 30 minutes。
17
During this period, a manual mixer is used to mix the sapphire until there is no bubble。
18
10 kg of giltine in 100 ml of cold water, evenly mixed, condensed, insulated, warmed and melted, and then poured into the chalet, evenly mixed。
19
Put Shelby in the cake mold, light-shot the bubble。
20
Put the cherry flowers in the freezer for one night。