#the 4th Baking Contest and is Love to Eat Festival#strawberry Mousse
1.
For the cake step, prepare all the ingredients. 200 grams of cream cheese, prepare 80 grams of Oreo biscuits and remove the filling. 30 grams of butter. Crushed biscuits in a fresh-keeping bag,
2.
Pour the biscuits into a small bowl, melt the butter in insulated water, add the melted butter to the biscuits and stir evenly, pour it into the mold, and place it in the freezer for 20 minutes.
3.
Beat the cheese smoothly, add 30 grams of icing sugar and continue beating until smooth, add 150 grams of yogurt, stir well, and add 10 lemon juice. Stir it into a smooth batter, add 10 grams of gelatine powder to .30 grams of milk, stir well in heat insulation,
4.
Add to the previously prepared batter. Stir well, put it aside and add it to the batter prepared before. Stir evenly and set aside for later use. Beat 150ml of whipped cream for 4-5 minutes. Just hit it until the whisk can leave traces,
5.
Pour the whipped cream into the cheese batter and stir until it becomes smooth. After stirring, the batter is divided into three parts.
6.
First make the bottom layer and add 50 grams of strawberry jam to mix it evenly. The second layer is 30 grams of strawberry jam. Stir evenly, pour 50 grams of strawberry jam batter into the mold and shake it a few times. Put it in the freezer for 20 minutes,
7.
After solidification, take out the second layer, shake it lightly, and place it in the freezer for 20 minutes. After solidification, pour the original flavor into the mold.
8.
Scrape the surface and place it in the refrigerator for 4 hours after shaking it. After 4 hours of refrigeration, take it out of the high cup and gently take it out for decoration. Remember to put it in the refrigerator and cover it with plastic wrap...
