Milk mousse cake
By VicentaLakin
Moose's cake needs cold storage, easy to make, food. Milk mousse, crackers to the bottom, with fresh cream and fruit, a smooth fragrance, a multi-layered sense of mouth, a secret, a cake worth everyone's taste。
Recipe Recommendations
- milk 150g
- light cream 200g
- Digestive biscuits 80g
- fruit a little
- fine sugar 30g
- gelatin powder 10g
- butter 30g
- milk fragrance
- other
- an hour
- simple
Steps for Milk mousse cake
1
80 g digestive cracker in the egg bowl2
add 30 g of melted butter to mix3
Put pressure in the mold4
Cream is mixed with an egg-pumper to 6-7 in reserve (you tilted the egg basin and found that the cream flowed only slowly, that the egg-pumper found the sticky tip of the cream coming down, at which point the cream was just as high as six, which is best used to make moose cakes5
Gillidin powdered into the pot6
Add milk7
Finally, you add sugar, you heat it up and it's completely dissolved, and you must mix it evenly8
After a little cooling, filter it in cream9
You can put some fruit and butter and mix it up10
Put the moose in the mold, shake the bubble light, freeze it for more than four hours, then rub it around with a hot towel