Recipe: Bakingpie-Rainbow Mousse Cake

Home Cooking Recipe: Bakingpie-Rainbow Mousse Cake

Notes:

Eat rainbow, eat summer preparations: *170g cream cheese to room temperature softening amount: 6 inch cake a mold: 6 inch cake mold

Ingredients:

Steps:

  1. Home Cooking Recipe: *40g butter insulation melts

    *40g butter insulation melts

  2. Home Cooking Recipe: Pour 8 g of gelatin powder into 80 g of water and mix well.

    Pour 8 g of gelatin powder into 80 g of water and mix well.

  3. Home Cooking Recipe: 80g digestive biscuits chopped with a rolling pin

    80g digestive biscuits chopped with a rolling pin

  4. Home Cooking Recipe: Pour the melted butter

    Pour the melted butter

  5. Home Cooking Recipe: Stir well

    Stir well

  6. Home Cooking Recipe: Pour into the mold and flatten it, put it in the refrigerator for use

    Pour into the mold and flatten it, put it in the refrigerator for use

  7. Home Cooking Recipe: 170g cream cheese insulated water is heated and stirred until thick and no particles

    170g cream cheese insulated water is heated and stirred until thick and no particles

  8. Home Cooking Recipe: Add 10g lemon juice, 50g fine sugar

    Add 10g lemon juice, 50g fine sugar

  9. Home Cooking Recipe: Stir well

    Stir well

  10. Home Cooking Recipe: Melting the refrigerated gelatin insulated water

    Melting the refrigerated gelatin insulated water

  11. Home Cooking Recipe: The gelatin tablets are poured into the cheese paste.

    The gelatin tablets are poured into the cheese paste.

  12. Home Cooking Recipe: Stir it evenly

    Stir it evenly

  13. Home Cooking Recipe: Pour 200g of whipped cream into the egg bowl and send it to 60% (slightly thick and not solidified)

    Pour 200g of whipped cream into the egg bowl and send it to 60% (slightly thick and not solidified)

  14. Home Cooking Recipe: Pour into cheese paste

    Pour into cheese paste

  15. Home Cooking Recipe: Stir well to become mousse

    Stir well to become mousse

  16. Home Cooking Recipe: Adjusted mousse liquid scales out 120g, 90g one, 50g one, 30g one

    Adjusted mousse liquid scales out 120g, 90g one, 50g one, 30g one

  17. Home Cooking Recipe: Add your own favorite color in the mousse solution and each of the weighed ones.

    Add your own favorite color in the mousse solution and each of the weighed ones.

  18. Home Cooking Recipe: Adjust the color of the mousse solution and pour the most one into the mold with the biscuit

    Adjust the color of the mousse solution and pour the most one into the mold with the biscuit

  19. Home Cooking Recipe: Once again, slowly drop the most one from the middle of the cake mold.

    Once again, slowly drop the most one from the middle of the cake mold.

  20. Home Cooking Recipe: The other three are the same, from the most to the least, in the middle of the mold, and finally put it in the refrigerator for more than 4 hours.

    The other three are the same, from the most to the least, in the middle of the mold, and finally put it in the refrigerator for more than 4 hours.

  21. Home Cooking Recipe: Take out the refrigerated mousse, wrap the mousse circle with a hot towel, and take it out.

    Take out the refrigerated mousse, wrap the mousse circle with a hot towel, and take it out.


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