The salsa is turning into a frozen cheesecake
By VicentaLakin
Fresh sauerkraut sauce, made of frozen cheese cakes, blended with cream cheese, tasted with a taste of sour sweetness and curry. It's natural, it's gradual, it's fantastic, and it's so delicious。
Recipe Recommendations
- fresh Mulberry 150g
- lemon juice 10g
- rock sugar 30g
- Broken Oreo cookies 60g
- butter 30g
- cream cheese 250g
- commercial yogurt 100g
- sugar 25g
- light cream 150g
- gelatin tablets 10g
- Mulberry appropriate amount
- mint leaves appropriate amount
- sweet and sour
- baking
- half an hour
- ordinary
Steps for The salsa is turning into a frozen cheesecake
1
The sauna was cleaned and dried with the kitchen tissue。
2
Add ice cream, lemonade, evenly mixed, salted for 30 minutes。
3
The salted saloon fell into a thick milk pan and made a small fire to boil salve sauce. Remember to crush the saloon with a razor while it's boiled to make it softer。
4
Scrambling with a razor until the jam is thick, and a razor cuts through the bottom of the pot and leaves a clear line。
5
The glitting slices are made large, with edible cold water put in the freezer and soft。
6
The Olio cookies are powdered with a cuisine machine and you can put them in a sealed bag and crush them with a cane。
7
Butter insulation and melting。
8
Crushed cookies are poured into the bowl, melted butter is added, and they are evenly mixed, so that as much as possible all biscuits are covered with butter。
9
At the bottom of Moose's circle, a few layers of membranes were packed and placed on a flat plate。
10
The well-processed cookies were broken into the mold, and the stick was erected to squeeze them. Then put it in the freezer。
11
The cream cheese room softens to a state where it can easily be moved with a razor. Add sugar powder and swipe it with an eggbeater. Remember to scrape into the edges with a shaving knife。
12
Add yogurt and mix it with an eggbeater。
13
It's after the mix。
14
Take out the gilliding tablets that had just been frozen and squeezed out the water and heat them up。
15
The melted glitting drops into the cheese paste, evenly mixed with a razor。
16
The light cream is distributed at the speed of an electric omelet to become thicker, just as long as the texture appears, about 6。
17
The light cream, which was distributed, was added to the cheese twice and the egg-beater was evenly mixed manually。
18
the cheese paste was then divided into an average of three, one of which was added to 70 g of sauna jam and made into a dark purple cheese paste。
19
another cheese paste was added to 30 g sauna jam to make a light purple cheese paste. so we get three colors of cheese paste。
20
Take out the frozen bottom of cookies. Falls into a dark purple cheese paste, shakes the surface gently, and if there is a bubble, it is punctured with a toothpick. It was then put in a freezer for eight minutes。
21
When the time comes to take out the moose, it can be seen that its surface is already slightly condensed。
22
And then into the light purple cheese paste, just as flat, frozen for eight minutes。
23
Finally, it falls into the original cheese paste and, if there is a bubble on the surface, it is broken with toothpicks. Then put it in the freezer for the night。
24
The following day, Moose was removed, carefully torn from the bottom, and then flatted on the plate. Use the wind blower to blow a few rounds along the mold, gently lift it up, so that it can easily and easily fall off the mold. It's just a couple of frozen saloons and mint leaves。
25
After the cutThe salsa is turning into a frozen cheesecake Make Tips
one, i'll crush it with the olio, and if you don't, you'll be able to remove the crumbs of the olio, and then crush it with a cane. the cold water of the gilding tablets must be edible because we don't need to heat the cake. 3. cheese paste is best kept overnight and condensate is better. four, mousse would be better served within two days, with seals to keep. there are no ice sugars that can be replaced with fine sugars. 6. lemonade is best used for fresh extraction or, if not, marketed concentrate, about 6g. seven, if you happen to have homemade sugar-free yogurt, you can replace it, and then the amount of sugar changes to 35 g。