Yogurt Cheese Mousse Cake
by Gu Jia Sixteen
Favorite
Difficulty
Normal
Time
2h
Serving
2
Sweet and sour (≧▽≦)”
1. Separate the egg white, egg yolk, and sift the egg yolk. If the oil, milk, and low gluten are in the egg yolk, add each of them three times, and stir evenly each time, except that the low gluten is enough for one time. Stir more
2. Add a little vinegar and salt to the egg white
3. Whisk the egg whites with a whisk. Add sugar in three times when beating. The first time is when stirring for 30 seconds, the second time is a bit sticky, the third time is basically solidified, and finally, the whisk is lifted. It has a small triangle and won't collapse
4. Stir the egg whites and egg yolks together, stir evenly, and stir it like a stir-fry until it is put into the mold, 160°C, thirty-five minutes
5. Divide the gelatine tablets into two portions, one portion of 2.5 grams, and one portion of 5 grams, soak them all
6. Whip the whipped cream and beat it into grains and not easy to disperse. Refrigerate for half an hour
7. Beat the cheese cheese until it is smooth, add a small amount of salt and continue to mix well, then add half of the cream, 2.5 grams of gelatine slices, and mix well
8. Stir
9. Shop on
10. Add rum to the yogurt, the other half of the cream, and then add 5 grams of gelatin slices, stir and spread evenly, and finally refrigerate for a few hours
11. Take it out and spread it with matcha (approximately 10 ml of whipped cream and whipped cream, add condensed milk, matcha powder, according to the sweetness) sprinkle with oats, and sprinkle some matcha randomly
12. Sprinkle with oats and finish
13. carry out
Tips:No prompt
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