If you have any questions in the production, you can add my WeChat public number: Tinrry+, leave a message under the corresponding video, I will reply you as soon as possible.
Watch the video first, prepare the raw materials
Geely tablets cut small pieces, soft ice water
Oreo biscuits remove the sandwich, the weight is the net weight after removing the sandwich
Butter melts in water
Oreo is put into a sealed bag and rolled into a powder with a rolling pin. A friend who has a cooking can break it directly with a cooking machine.
The biscuits are chopped into a large bowl
At this time, the butter has melted in water and poured into the cracked biscuits.
Then mix the biscuits and butter thoroughly. The biscuits are not broken enough. Even if they are not evenly mixed with the butter, the biscuits will be scattered.
Pour the mixed biscuit into the mold and compact it with the scraper at the bottom of the mold, as the bottom of the biscuit, and then put it into the refrigerator for storage.
The cream cheese is softened by water, then whipped with a electric egg beater until smooth, remember to scrape the splashed cheese into it.
The gelatin is soaked in water, and the water is melted after draining.
Cheese paste added to strawberry jam and mix evenly
Then the yogurt and lemon juice are evenly mixed. At this time, the paste is relatively thin, it doesn't matter.
After the gelatin melts, pour a portion of the cheese paste into the gelatin and mix it evenly, then pour it back into the cheese paste and mix well.
Light cream hits 4 to distribute, that is, the state where the lines will disappear immediately, and it will flow, thick
Mix the plain whipped cream with the cheese paste, then pour it back into the remaining whipped cream and mix well.
Into the general mold
Add the previously cut strawberry diced, you can put a little more to eat yourself.
Then pour the remaining mousse paste into it, gently shake it and it will be flat. Mousse paste is the best. If you can't shake it flat, or the grain is obvious, you can see the tips behind it.
Refrigerate in the refrigerator for at least 4 hours, the weather is best to refrigerate overnight, then demould, my video is a musket, no friends can use a hairdryer or a hot towel to lick it, it is ok
Do it well~ Remember to hand in your homework~
1. Soft water of gelatin is a drinkable water. You can't use tap water, because all the materials for making mousse can be eaten directly. 2, a friend with a cooking machine, using a cooking machine to dry the cup will be better to crush the biscuit into a powder, you can also use a beer bottle instead of a rolling pin, flat-bottom cups and bowls. 3, the cheese paste must be whipped into smooth and granule-free, before you can proceed to the next step. 4, strawberry jam can not be added to the cheese paste all at once, must be divided, otherwise the cheese paste is difficult to mix with the strawberry jam that is too far away from the density, there is a cheese block. 5. Remember to scrape the cheese at the bottom and mix it evenly, otherwise there will be a cheese block in the mousse paste. 6. Take a small portion of the mousse paste and stir it evenly with the gelatin solution. In order to make the density of the gelatin liquid close to the mousse paste, it is better to mix. 7. The gelatin solution should be poured into the cheese paste as soon as possible, because the gelatin will solidify after cooling. If it is not stirred quickly, the mousse paste will cause particles to affect the taste. 8. During the mixing process of whipping cream and cheese paste, draw circles to make them mix quickly, but if you keep drawing circles, it will make the mousse paste become solid and affect the taste, because the whipping cream will continue to be sent in this process. So remember not to over-mix. 9. Method of saving solid mousse paste: You can mix the over-mixed mousse paste with hot water with a spatula, and the mousse paste will return to a smooth shape. Immediately after recovery, it should leave the hot water and cannot be heated for too long. Otherwise, the light cream is easy to defoam, and the mousse paste will appear a lot of small bubbles. 10, the successful mousse paste, should be obvious lines, but will disappear in a few seconds, such a mousse will make the taste smooth, the entrance is instant. 11. If the mousse paste is poured into the mold and the wandering lines do not disappear, prove that your mousse paste is too hard to stir too much, and pay attention when doing it next time. 12. If the mousse paste is evenly mixed, there is no trace at all. It proves that the mousse paste is too thin, and the taste will be like a pudding. It is most likely that the cream is not in place.