#the 4th Baking Contest and is Love to Eat Festival#milk Mousse Cake
1.
Pour 80g digestive biscuits into an egg beater and mash
2.
Add 30g of melted butter and stir well (the butter melts in the insulated water in advance)
3.
Pour into the mold and compact
4.
Use a whisk to stir the cream until it becomes 6-7 percent ready for use (you tilt the whisk and find that the cream can only flow slowly. Lift the whisk and find that the tip of the sticking cream is facing down. At this time, the cream is just beaten to 6 to be distributed. This kind of cream is best used to make mousse cakes.)
5.
Pour the gelatine powder into the basin (you can also use 2~3 gelatine tablets instead, soak the gelatine tablets in cold water to soften them)
6.
Add milk
7.
Finally add the sugar, heat to completely dissolve, be sure to stir evenly
8.
After a little cooling, filter into the cream (to cool, not directly filter the cream, the cream will separate from water and oil)
9.
You can put some diced fruit or jam and stir well
10.
Pour the mousse liquid into the mold, gently shake to remove bubbles, refrigerate for more than 4 hours, take it out, cover the surrounding with a hot towel, release the mold, and decorate the surface.
