Rose milk mousse

Recipe Recommendations

• eggs of 2
• milk 43G
• corn oil 20g
• low-gluten flour 42g
• matcha powder 3g
• cream cheese 125g
• light cream 250g
• gelatin tablets 10g

• sweetening
• roast
• ten minutes
• senior

Steps for Rose milk mousse

1

Put tea powder in the milk, and mix it with tea

2

Add corn oil

3

Scan low powder

4

When you're out of dry powder, you're in yolk

5

A smooth yellow paste

6

Egg purr with lemonade, bubbly, sugar with eggs three times. Clear. Internal

7

The yolk paste is mixed with the egg purifier

8

down into a 28x28 squall

9

The oven preheats 150 degrees up and down the middle layer for about 30 minutes

10

Moose floors: cream cheese room softened, hot water slid to smooth

11

The glitting is cold, soft, milk is warm and warm, then it's mixed into cheese fluid, sift

12

Cream cream and sugar, half-float, with a blended cheese fluid. Internal

13

Smuggle to smooth and non-particle

14

Prepare a silica-burger, a dry rose to crush, and put it in any way you like. Internal

15

Put the good moose in the bag and squeeze it into the mold

16

The tea twilight cakes are cool, and six dots are cut out with the same round cut pattern as the molds

17

Cake slices are put on the cake, frozen in the fridge for more than five hours

18

Pick up the cake

19

Fluff vanilla marshmallows melt

20

Squeeze in the dent after loading the bouquet

21

Squeeze to the bottom of the dent

22

It's done

23

Slice, heart

24

Completed Chart

Rose milk mousse Make Tips

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