Making mousse 1. 50g of whipped cream is first weighed out, gelatin is soaked in soft water. 2. Sugar and boiled until caramel color is separated from the fire. Rinse into 50g of light cream and mix well. 3. Add the melted butter and mix well. Add the egg yolk and mix well. 4. Add the gelatin. 5. Add 150 grams of light cream and mix well. Add the wine and mix well. 7. Pour the mold into the mold.
Protein cake 1. Almond powder and powdered sugar are first weighed out. 2. Protein and sugar are sent to 80% chicken tail. Add almond powder and powdered sugar and mix well. 3. Pour into baking tray and flatten it. Upper 180, lower 140, approx. 18-20 minutes
Mango Frozen 1. Gillin Ice Blisters Soft Standby 2. Mango puree, water, sugar melted in water, added to the melting of the gelatin, cooling 3. Pour into the mold for free use
The mold is first laid with a layer of cellophane anti-stick, pour one-third of the mousse, gently shake it, put a piece of protein cake, and freeze into the refrigerator for three or five minutes to prevent the protein cake from floating.
Take out, pour in a third of the mousse paste, and put in a layer of jelly.
Pour in the remaining mousse, and finally put a layer of protein cake into the refrigerator, chilled and hard
Make a noodles 1. Light cream, water, sugar, glucose syrup boiled 2. Add cocoa powder and add 1 gently mix well 3. Add gelatin to remove mousse after pouring