Sakura yogurt
By VicentaLakin
Sakura Gistin, romantic flower, kids love it. Sakura yogurt mousse, fragrance, soft taste, beauty and taste。
Recipe Recommendations
- light cream 150ml
- yogurt 200ml
- custine tablets 15g
- custard powder 10g
- powdered sugar 25g
- Salted cherry blossoms 10g
- cold boiled water 70ml
- milk fragrance
- frozen
- several hours
- ordinary
Steps for Sakura yogurt
1
150 ml tower light cream ice。2
cream of cream ebbs up to a fine trail, adding 200 ml of yogurt。3
the 10g gishtin powder is added to approximately 20 ml of cool water and the insulated water melts。4
200 ml of yoghurt is added to the cream that is distributed, placed in sugar powder of 20 g, then poured the gish powder solution into it, evenly mixed。5
Pour a mix of sour cream into a glass and put it in the fridge for an hour. For reasons of time, there are no hours of cold storage or overnight stays. The kids are in a hurry to eat, and when they're condensed, they're ready to make gistine。6
Pre-empt the saline cherry blossoms with fresh water, and wash them away。7
three gistin films, 15 g in total, were cut into small pieces, and were bubbled with 50 ml of cool water, added to 5 g of sugar powder, and the insulated water melted。8
An hour-old mousse cup in the fridge is out, and the gistine tablets lightly put yogurt mousse on a spoon。9
The cherry blossoms are dried up, gently placed in gistine, and the glass is then placed in the freezer for 20 minutes。10
In 20 minutes, the surface gistine is condensed and removed from the fridge, where delicious cheese cups can be enjoyed. Because of the 15-gram gistin, it's more solid。11
The gistine must be put softly onto the top of the Moose cup, because the Moose layer is frozen for an hour without being particularly condensed and, for time reasons, not too long. The first one went too fast, leading to a little mousse up to the gistine, affecting beauty. The overall effect was good. The yogurt mousse was fragrance and smooth. I'm making low-sweetness, sweetness based on the taste of the population, which increases sugar powder。Sakura yogurt Make Tips
The gistine must be put softly on the top of the moose cup, because the moose layer is frozen for an hour and is not particularly condensed, and because of the time, the children are anxious to eat and not for too long. The first one went too fast, leading to a little mousse up to the gistine, affecting beauty. The overall effect was good. The yogurt mousse was fragrance and smooth。