French mousse

1

Cake embryo: Prepare your food

2

Cake embryos: spinach squirms, leaves, fine spinach slurry, spare

3

cake embryo: 4 egg yolks with 20 g fine sugar vanilla 2 ml evenly

4

Cake embryos: evenly mixed with corn oil

5

Cake embryo: Add spinach mud and mix it evenly

6

Cake embryo: Sift in corn starch, low-weather flour, tumbled to non-particle-free paste! The oven is preheated 160 degrees up and down

7

cake embryo: 4 proteins to fish eyebrows with 20 g fine sand sugar

8

cake embryos: protein to thick, 20g fine sugar

9

cake embryos: protein to trace, plus 20 g fine sand sugar

10

Cake embryo: Protein is on the map. Wet hair is a little hard

11

Cake embryos: a third of the protein frost goes into the spinach mud and yogurt and tumbles evenly

12

Cake embryos: even paste falls into the protein cream, evenly mixed to blend, and no protein

13

Cake embryos: Silicon pads inside the grill, pouring into the paste, leveling the surface, blowing out the bubble

14

Cake embryos: sent to pre-heated ovens for baking, 160 degrees up and down the middle of the fire, about 30 minutes of baking。

15

Cake embryo: Out of the oven, buttoned to the cooling shelf

16

Moose: Prepare the food

17

Moose: Put the cake embryos in the bottom of the cake container

18

Moose Production: The Grinding Cold Water Infiltration

19

Moose: pure milk to about 95 degrees

20

Moose made: Cooked pure milk slowly down the inner wall of the container into the egg yolk container, while pouring in and mixing

21

Moose: Cadre-dry-dry-dry-dry-dry-dry-dry-dry-dry-dry-dry-dry-dry-dry-dry-dry-dry to-dry-dry-dry-dry-ding-dry-dry-dry to-dry-dry-ding-ding-dry-dry to-dry-dick-dry-dry-dating

22

Moose made: yogurt in the container, evenly mixed, full of yogurt, evenly mixed

23

Moose: Prepare animal cream

24

Moose: Add sugar, rum

25

Moose Productions: Hand smug to status

26

Moose: The milk of yogurt pours into the light cream, and it's evenly mixed with moose paste

27

Moose Cake Maker: Moose falls inside the container and codes another cake embryo

28

Moose cakes: Scratch the rest of the moose, with 0.5 centimetres at the top for mirrors. Put him in the freezer for more than 10 hours

29

MIRROR: QQ SUGAR MIXED WITH PURE WATER

30

Mirror: Hot to sugar melt

31

Mirror: Cooked sugar is distributed on each glass of mousse, decorated with cranberry dry. It's in the fridge for over 10 hours

32

You can eat them with chocolate cookies on your face

33

The French dessert is finished

CAKE EMBRYO 1: WHEN SIFTING INTO POWDER, BE CAREFUL NOT TO DRAW CIRCLES TO AVOID THE PRESSURE OF FLOUR, AND MIX IT EVENLY WITH THE WORD “J, G, N, Z”, AS LONG AS THE NON-PARTICLE-FREE PASTE IS SUFFICIENT. 2. WHEN THE PROTEIN CREAM IS OUT, IT HITS A WET BUBBLE. AFTER THE EGGBEATER HAS CEASED TO WORK, IT TURNS AROUND A WIDE AREA IN THE EGGBASKET AND LIFTS THE EGGBEATER. 3. WHEN PROTEIN CREAM IS MIXED WITH ONE THIRD OF PROTEIN CREAM, BE CAREFUL HOW IT WORKS, WHICH CAN BE LARGE BUT LIGHT. LIKE THE FIRST ONE, DON'T DRAW CIRCLES TO AVOID THE DEFLATION OF THE PROTEIN FROST, SO THAT THE CAKE IS NOT WELL ORGANIZED. THE TECHNIQUE IS STILL USING THE WORDS “Z, J, G, N” AND IS NOT EVENLY SMOOTHED WITH PROTEIN CREAM. MUSSY: ONE, PURE MILK IS BOILED AND ADDED TO THE YOLK, WHICH DOES NOT NEED COOLING, SLOWLY FALLS STRAIGHT DOWN THE INNER WALL OF THE CONTAINER, AND IS CONSTANTLY MIXED TO THE POINT WHERE THE YOLK IS WHITE. 2 WHEN LIGHT CREAM COMES OUT, TRY TO PUMP IT WITH YOUR HAND, SO IT'S BETTER TO TASTE IT, SO LAZY TO PUNCH IT IN THE BALLS, SO IT'S WORSE THAN TO SMOKE IT IN THE HAND! THE STATE OF THE LIQUID TRACER. 3. REFRIGERATED MUSS CAKE CUPS, WHICH CAN BE REFRIGERATED, OR WHICH CAN BE CHOSEN BY FREEZING. IT'S NOT EASY FOR US TO EAT. SPECTACULAR