Potato mousse cake

1

That's the way to cut the cake. If you're gonna split the cake into two pieces, you're gonna find a plate half the size of the cake, and if you're gonna split three, you're gonna find a plate one third of the depth of the cake. I split it into two pieces, half the size of the cake, put the cake on the plate, and cut it along the plate。

2

The cut cake is flat and flat. At this point, take off the edge of the cake。

3

Take the potatoes to the pot first。

4

Steamed potatoes when they're hot。

5

The glitting slices were put in the water and soft. It'll only take a few minutes

6

Milk pours into the milk pan, with soft glittin and 20 grams of white sugar, and a small fire boils to melt and cools. (cooking and mixing)

7

Add the mashed potatoes to the milk fluid, evenly mix it up. I used a hand-held mixer to mix it, so it's fine enough, and an egg-beater like this can't do it, and I started with it

8

I had iced a bottle of iced water in the fridge, poured into a larger plate, and I put some more ice in the heat。

9

Fill it with light cream in a smaller container。

10

Isolated water flows to a state where there is a visible texture but mobility. That's what I'm talking about

11

It's just that it's been a long time, and it's been a long time。

12

A piece of tin paper was wrapped on the bottom of the cake model (in order to avoid the spilling of moushi) and a piece of cake slices removed from the outer edge was placed in the cake model。

13

Half-moose, cover the cake。

14

Put in the second piece of cake and continue to fall into the remaining half of Moose, and freeze in the fridge for about four hours to total condensation。

Poetry: I opened a box of 250 milligrams of light cream, which was the amount of the budget that I started, but I felt a little bit more when I mixed it up, so I left a little bit, that is, the cream of these surfaces, which was then used to graze flowers, estimated at not more than 30 grams, so I wrote 220 milligrams of light cream in the raw materials. 2: A much larger exterior of the cake piece would also lead to an increase in the amount of moushi required, which should also be taken into account in the production. 3: When the mashed potatoes mixed with milk fluids, I started using an egg-beater like the one in the steps, but the mix was very rough, with a lot of tiny particles, and then I used the hand-held mixer to mix it, which was particularly delicate. 4: It's better to have light cream in the summers in the middle of ice water, so it's easy to pass. 5: When you're making the cake, wrap the paper on the bottom of the cake, so as not to spill it out, even though I didn't go out at all, do not remove it for safety reasons. 6: It is important to wait until complete condensation is ensured before demodeling。