Moose
By VicentaLakin
IT'S LIKE A GOOD MEAL, A FRENCH DESSERT AFTER DINNER. IT'S A FRENCH FORMULA THAT TASTES AND LOVES IT, AND IT'S SO LIGHT AND IMPERVIOUS, IT'S SO MUCH BETTER THAN ICE CREAM, IT'S A LAYER OF CHOCOLATE OLIO COOKIES, AND BLUE APPLE-FLAVORED Q-BALLS, IT'S FRESH STRAWBERRIES ON THE SURFACE, IT'S IMPORTED BLUEBERRIES... IT'S DELICIOUS. IT'LL LOVE IT. THIS FORMULATION IS TWO PARTS OF A HIGH-END 4-INCH CIPHER。
Recipe Recommendations
- fine sugar
- old yogurt 150g
- egg yolk 20g
- light cream 260ml
- pure milk 100ml
- Ice purified water 100ml
- gelatin tablets 10g
- Baileys 5ml
- butter 45G
- Broken Oreo cookies 100g
- sugar 150g
- pure water 200ml
- strawberry the 4
- blueberry 8
Steps for Moose
1
Food preparation: Muss paste: 260g light cream, 150g old yogurt, 20g yogurt (one), 100g pure milk, 10g g g g g g g g g g g g g g g g, 26g + 10g fine sugar, 5ml berry, 100g pure water, 150g QQ sugar, 200g ice clean water, 100g chocolate Olio crackers, 45g butter, 4 fresh strawberries and 8 blueberries imported。
2
chocolate cookie bottom making: olio crackers are powdered in 100g feed machine and mixed into butter 45g dissolved liquid. the molds are wrapped in tin foil, and the tattered biscuits are laid into the moulds and pressed. send it to the freezer。
3
10 g of gildin with 100 g of ice clean water, bulging。
4
the yolk 20g (one) fine sugar 10g is evenly mixed. pure milk fires heat up to boiling, rushing into yolk along the inner wall of the container and intermingling into yolk with pure milk。
5
The tumbled glitting tablets of glitting water are mixed with hot yolk to dissolve the glitting tablet. Pass
6
the old yogurt is added to the yolk and is evenly mixed。
7
light cream 260g, fine sugar 26g, berry 5ml, to be distributed to 6。
8
I'm in a condition of cream
9
The yolk is added to the light cream, evenly folded, or moose paste。
10
Take out the frozen cookie base mold, each of which falls into a quarter mousse. Send it to freeze in the fridge for one hour to condensate。
11
Blue Apple Q cartridge layer: Blue Apple QQ sugar 75g, pure water 100g fire boiled until all sugar dissolved. Take out the frozen mousse mold, each of which falls into one half of a green apple liquid and is sent into the refrigerator for an hour to condensate。
12
Take out the frozen mousse mold, each of which falls into Moose for a quarter, and send it to the refrigerator for condensation。
13
Blue Apple Q bullet lenses: Blue Apple QQQ sugar, clean water 100g light fire boiled until all sugar melted. Prepare fresh strawberries, blueberries。
14
TAKE OUT THE CONDENSED MOUSSE MOLD, EACH OF WHICH IS INJECTED INTO ONE-TWO BLUE APPLE Q LENSES. FRESH STRAWBERRIES ARE DECORATED AND BLUEBERRIES ARE IMPORTED INTO THE FRIDGE FOR 10 HOURS。
15
Demolition: Take out the French mousse mold, blower calls around for a minute, and you can easily dismute。
16
The good French sweets are ready with fresh greens like spring buds。17
Tastes better than ice creamMoose Make Tips
1 CHOCOLATE OLIO SOLES, WHICH CAN BE REPLACED BY DIGESTIVE BISCUITS, CAN BE REPLACED WITH EQUIVALENTS, AS IS THE CASE. YOU CAN MAKE COOKIES WITH YOUR OWN. YOU CAN ADD SOME NUTS. MOSSMUS: THE LIGHT CREAM MUST HAVE REACHED SIX DISTRIBUTIONS, SIX DISTRIBUTIONS, SIX DISTRIBUTIONS, AND IMPORTANT THINGS ARE SAID THREE TIMES. IT'LL TAKE 20 SECONDS TO HIT THE EGG. 3. THE GLITTING TABLETS ARE ADDED TO THE YOLK AT 65 DEGREES. THE TEMPERATURE OF THE YOGURT IS CONTROLLED, AND IT'LL BURN IF THE TABLET'S HOT. 4 , BLUE APPLE Q CARTRIDGE LAYER, MIRROR: Q SUGAR, LITTLE WATER FIRE CAN BE BOILED TO SOLUBLE, DON'T COOK SO HARD, THE GLUE BURNS BUT DOESN'T COAGULATE. FIVE, EVERY MOOSE, LATCH, MOOSE, MIRROR, MUST CONGEE AND INJECT ANOTHER。