1. Separate egg yolk and egg white. Add 10 grams of sugar and oil to the egg yolk, mix well with a manual whisk, sift in the low powder and mix well, then add milk and mix well.
2. Separate egg yolk and egg white. Add 10 grams of sugar and oil to the egg yolk, mix well with a manual whisk, sift in the low powder and mix well, then add milk and mix well.
3. Take a 28*28 non-stick bakeware, and pour the cake batter into the bakeware from a height of 20 cm.
4. Take a 28*28 non-stick bakeware, and pour the cake batter into the bakeware from a height of 20 cm.
5. Gelatine tablets are soaked in ice water to soften.
6. Beat the cream cheese until smooth, add the whipped cream and sugar and beat until 7 is distributed (the lines just appear but there is fluidity), put in the refrigerator for later use.
7. Mix the yogurt, jam, and condensed milk with water and stir, add gelatine flakes after blanching, stir until melted, and put it at room temperature.
8. Mix the yogurt, jam, and condensed milk with water and stir, add gelatine flakes after blanching, stir until melted, and put it at room temperature.
9. Take the Balianxin mold and carefully pour the mousse liquid to smoothen the bubbles.
10. Take the Balianxin mold and carefully pour the mousse liquid to smoothen the bubbles.
11. Compact it, refrigerate for 2 hours, then freeze for 4 hours.
12. Compact it, refrigerate for 2 hours, then freeze for 4 hours.
13. Remove from heat at 45 degrees and stir until smooth.
14. Pour the chocolate liquid into the sandblasting bottle (be sure to pay attention to the temperature between 35-40 before sandblasting).
15. Take the mousse out of the mold.
16. Start sandblasting, take care of surrounding protection, and wear a mask. The sandblasting machine should be 45-50 cm away from the mousse, pay attention to rotating the mousse to achieve a balanced state.
17. Decorate with sugar beads.
