#四session Baking Contest and It's Love to Eat Festival#yang Zhi Gan Lucy Rice Pudding Cake
1.
Put water in the small pot, put sago after the water is boiled! Cook for six minutes, turn off the heat, and simmer for six minutes. Then take the sago out of ice water
2.
Peel the grapefruit into grapefruit cubes for later use. I used a large mango. After peeling, half of the mango was pureed with a food processor! Diced the other half
3.
Put the digestive biscuits in a fresh-keeping bag and use a rolling pin to crush them! Put the crushed biscuits in a basin, add a rice spoon for eating, and mix with about three spoons of milk! It’s best that the mixed biscuits are neither too dry nor too wet.
4.
Prepare a six-inch cake mold, pour the mixed digestive biscuits into the mold, and compact with a spoon to make a biscuit base
5.
Cream cheese is softened by adding 50 grams of caster sugar to heat insulation water, and gelatin is softened in cold water
6.
The softened cream cheese is whipped smoothly with a whisk, and the soaked gelatin is soaked to control the water. The insulated water melts into a liquid state, then pour it into 70 grams of milk and stir it to form a gelatin milk solution
7.
Pour the gelatin milk solution into the cream cheese in batches, each time you add the milk solution, stir it with a whisk, add another time, and finally beat it into a cheese paste
8.
Beat the whipped cream until seven to distribute, then mix into the cheese batter in portions and mix well to form a mousse batter
9.
Pour the prepared sago and the pureed mango with a food processor into the mousse paste and mix well
10.
Add grapefruit diced and mix for a while
11.
Pour the pudding cake batter into the cake mold and shake it flat on the table
12.
Keep it in the refrigerator for more than four hours to form a poplar nectar pudding cake
13.
Take the refrigerated cake out of the refrigerator, cover the cake mold with a hot towel and release it, and finally decorate it as you like
