Skin dog pumpkin mousse cake
By VicentaLakin
It's cute, it's real, it's so cute. I don't want too fatty cake, so I'll change the cream to pure milk so I don't worry about meat. The secondary mass is 4 inches
Recipe Recommendations
- pure milk 80 grams
- white sugar 15 grams
- cooked pumpkin 100 grams
- gelatin powder 5 grams
- chocolate 3 grams
- milk fragrance
- frozen
- an hour
- simple
Steps for Skin dog pumpkin mousse cake
1
Five grams of gjilidin were applied to 50 grams of milk 15 minutes in advance, and the milk was mixed in a hot water mix to melt without particles。
2
100 grams of ripe pumpkin, 15 grams of sugar and 40 grams of milk, to be added to the infusion machine to make the milk pumpkin mud。
3
Pumpkin mud is added to the first step of milk gillidine。
4
Both mixed into pumpkin cake fluid。
5
3 grams of chocolate are loaded into a bouquet and hot water melts the chocolate。
6
Take a 4-inch sand dog cake mold, cut a small mouth in a bouquet, squeeze melted chocolate into the head, mouth and eye parts of the mold into chocolate, put it in the freezer for one minute, and condensate the chocolate。
7
Take out frozen molds and pour pumpkin cakes into the moulds and fill them with water, shake them a few times, and put them in the fridge for more than seven hours. It's frozen, not frozen。
8
The finished product. So cute。
9
The finished product. And made a chocolate. We'll just add 5 grams of cocoa to the pumpkin cake fluid。Skin dog pumpkin mousse cake Make Tips
Because the cake is cold, when eaten, the cake is given in the freezer in advance and can be eaten from warm to soft。