Yam Mousse
1.
To prepare the ingredients, choose the best iron yam
2.
Yam peeled and washed
3.
Put the yam in a pressure cooker and add a small amount of water, press for 15 minutes or put it on the steamer
4.
Cut the steamed yam into small pieces and put it into the wall breaking machine
5.
Add appropriate amount of milk and condensed milk
6.
The wall breaker selects the inching function to beat the mixture of yam, milk and condensed milk finely, without particles
7.
Soak the gelatine slices in ice water to soften
8.
Pour out the ice water, add 1 teaspoon of water and heat insulation water to melt the gelatine tablets into a gelatine solution
9.
Stir the gelatin solution and yam paste evenly
10.
Put it into the mold and put it in the refrigerator for more than 2 hours
11.
Take out the surface and pour the jam on it
Tips:
Tips:
1. Do not put too much milk, too thin yam paste will affect the forming of the finished product
2. The steamed yam is more viscous, so the wall-breaking machine needs to be beaten with electric power a little bit.