Flamingo mousse cake

1

Prepare the material。

2

Put the glitting tablets in cold water and soft backup。

3

The Olio cookies are torn into powder form and mixed with the melted butter in insulated water。

4

We'll wrap it in the bottom of the Moose Circle, and we'll add crackers。

5

Crush the cookies with a cane。

6

Solution of the glitting tablets。

7

The light cream was added to the sugar powder and sent to 6 distributions, which flowed smoothly and remained to be used。

8

The cream cheese is melted to a smoother state and can be pumped to a smoother state with an egg-beater。

9

Flaming dragon nuts in liquid form, oversifted, and emerald juice and lemon juice added to cream cheese and mixed to a smoother state。

10

Add thermally dissolved glydidine, evenly mixed。

11

In two minutes, you'll be able to mix it with the light cream that you've already had

12

Pour the flamingo mousse water into the Moose ring, flatten it and put it in the freezer for more than half an hour。

13

Make mirrors and add sifted flamingo fruit to sugar powder and melted glint。

14

When the mirror fluid cools, it pours into the frozen mousse cake surface. The cake is in the fridge for more than four hours。

15

When Moose is taken out of the fridge, he can get a hot towel and get rid of it。

Moose cakes are often unmodified. Any tricks? It can be removed with hot towels or electric blowouts. The problem with hot towels is that the temperature is not so good that the entire edge of the mold can be filled with heat. When the electric wind is used, the mid-leg will blow around the edge of the mold until it can slide down easily with a light hand. Don't force them to pull the mold down, or they'll come to an incomplete edge. If the edge of the cake is softened a little after it's distilled, put it in the freezer for a few minutes before proceeding. How far does Moose's cream go? It's not very clear when the head is raised with an egg-beater, and it disappears as the high-strike is raised with the egg-beater. There is also a way to sidewind the paste, which is used as mousse, if it flows very slowly to the bottom of the basin. There is no need to send to a state that is not mobile at all. Why doesn't Moose have a good taste? If you want that nuance, you have to sift the fruit paste with a very fine powder, and then you have to cut it evenly in light cream. What's the reason Moose didn't coagulate? Gillidin has not had enough weight or time to freeze. It's usually put in freezer for four hours. If you don't condensate for more than a night, you're missing the glue