Gradual blueberry frozen cheese
By VicentaLakin
Musical bakers have balls
Recipe Recommendations
- blueberry sauce 200g
- white granulated sugar 40g
- lemon juice 15ML
- butter 30g
- milk 30g
- light cream 150g
- Oreo 80g
- cream cheese 200g
- powdered sugar 40g
- thick yogurt 150g
- gelatin tablets 10g
- sweetening
- roast
- an hour
- ordinary
Steps for Gradual blueberry frozen cheese
1
Cheese and cheese take out the cooling room and can be placed directly in the room during the summer. Winter insulated water softens。
2
Blueberry jam: Blueberries wash dry water. In a small pot, sugar and blueberries are mixed and crushed to pieces with spoons. The taste of sugar and blueberries is fully integrated. Boil it with a little fire, pour it into lemon juice and mix it up to a sticky state. Then pour the boiled jam out of the bowl and keep it cool。
3
Olio Biscuit Bottom: The Olio Biscuit is in the preservation bag, crumbed into powder with a stick, and I put it in a mixer. Add melted butter. The bottom of the mold will be smoothed and pressed with fine tools such as spoons, or the bottom of a cracker will fall apart. The simulators were placed in the freezer。
4
Olio Biscuit Bottom: The Olio Biscuit is in the preservation bag, crumbed into powder with a stick, and I put it in a mixer. Add melted butter. The bottom of the mold will be smoothed and pressed with fine tools such as spoons, or the bottom of a cracker will fall apart. The simulators were placed in the freezer。
5
Cheese paste: Soft cream cheese and sugar powder are placed in the container and sent to a smooth, non-particle-free container, with thick yogurt and lemon juice. At the same time, glitting slices are filled with cold water, which bubbles in the freezer room。6
A 30-ML MILK MICROWAVE STUNG IN THE BOWL, A SOFT AND DRY-DRIVE GILTINE SLICE MELTED IN THE MILK. ADD MILK LIQUID TO THE FOUR-STEP CHEESE PASTE。
7
Refrigeration of light cream for more than 12 hours in cold water is smoothed in cheese paste in a six-distributed state (in a state of non-disappearance)。
8
THE CHEESE PASTE IS DIVIDED INTO AN AVERAGE OF THREE EQUALS. ONE ADDED ABOUT 40-50G HOMEMADE BLUEBERRY SAUCE AS THE BOTTOM. ONE WITH 20 G BLUEBERRY SAUCE AS THE MIDDLE LAYER. THE BLUEBERRY FRUIT WILL BREAK UP WHEN IT'S COOL, SO YOU HAVE TO USE A SPOON TO BREAK IT UP BEFORE YOU JOIN THE CHEESE PASTE
9
Refrigerated moulds are removed from the refrigerator, first pouring into the dark purple cheese paste and tumbled a few bubbles on the surface. The freezer is 25 minutes to the cheese layer to condensate, which is then taken out and rewinded into light purple cheese for 25 minutes. Finally, it is taken out of the original cheese paste and can be eaten in refrigerators for more than six hours。
10
Refrigerated moulds are removed from the refrigerator, first pouring into the dark purple cheese paste and tumbled a few bubbles on the surface. The freezer is 25 minutes to the cheese layer to condensate, which is then taken out and rewinded into light purple cheese for 25 minutes. Finally, it is taken out of the original cheese paste and can be eaten in refrigerators for more than six hours。
11
Demolition can be used to blow around the moulds or with hot towels. The surface can decorate some fresh blueberries or mint leaves。
12
Demolition can be used to blow around the moulds or with hot towels. The surface can decorate some fresh blueberries or mint leaves。
13
THE SURFACE OF THE SURFACE IS CHOCOLATE GENNAX, WHICH IS DONE BY PUTTING 50G LIGHT CREAM IN A BOWL TO HEAT UP, THEN ADDING 50G SHREDDED BLACK CHOCOLATE, CONTINUING THE INSULATION TO HEAT UP UNTIL THE CHOCOLATE SAUCE, WHICH IS MIXED WITH THE MELTING OF CHOCOLATE AND CREAM, IS READY FOR USE IN THE SHOWER。
14
New hands show up and suggest a little bit of a spoon。Gradual blueberry frozen cheese Make Tips
Tip: Mousse desserts generally have a shelf life of 48 hours. Refrigeration is sufficient, but it is best to seal them; otherwise, the edges will dry out from being exposed in the refrigerator.