Yellow peach Mousse
Introduction:
"Although it's winter now, the warmth in the room makes Huang Tao mousse a new favorite on the dining table. In fact, he wanted to do it a long time ago, but he always didn't do it because he was lazy. One day, he suddenly remembered that he had nothing on hand, so he tried to do it once. He didn't expect to be very successful, and he conquered the stomach of big and small greedy cats all at once, and the practice was super It's very simple. After that, you have to make one every two or three days. Of course, there are several different flavors, including yellow peach, mango and papaya, but the taste is better than mango and yellow peach. Every time I do something, I have time, but I am an acute person. I have to do everything quickly. So I can only remember when I take a picture. The other night, I was just about to do yellow peach mousse, so I begged his father to take a picture for me. While I asked people to take a picture, I kept urging them to "hurry up", which made them throw away their cameras I don't care
Production steps:
Step 1: prepare a bottle of yellow peach and 40g sugar.
Step 2: take 4-5 pieces of yellow peach and press them into juice with a cooking machine. Add 40 grams of white granulated sugar into the squeezed peach juice and mix well.
Step 3: bring the peach juice to a boil over a low heat. Turn off the heat before you feel like it is bubbling.
Step 4: soak 6G fish glue powder in cold boiled water to soften, then separate water to completely melt.
Step 5: pour the melted fish glue powder into the yellow peach juice and stir well.
Step 6: cut the cream cheese into small pieces, soften with hot water, and stir with hand until no granules are found.
Step 7: pour 1 / 3 peach juice into cream cheese and stir well.
Step 8: pour the stirred cheese peach juice back into the remaining peach juice and stir well.
Step 9: 100 grams of cream.
Step 10: add the whipped cream to the peach juice and stir well.
Step 11: mix well and set aside.
Step 12: cut a piece of cake and put it in the cake mold to make the bottom.
Step 13: pour the prepared cream peach juice into the cake mold and shake it gently so that the bubbles disappear. Put it in the freezer for more than 5 hours.
Step 14: look at the finished product.
Step 15: cut off a piece and taste it first.
Materials required:
Yellow peach can: one bottle
Fish glue powder: 6 g
Cream cheese: 100g
Animal light cream: 100g
White granulated sugar: 40g
Note: 1. If you want to make mango mousse, you should choose two big ones, remove the core, add some cold water, and then press the juice. 2. To make mousse, I just baked a Qifeng on the first day and cut a piece. I usually use biscuits when there is no cake. Put about 60 grams of biscuits into the fresh-keeping bag, crush them with a rolling pin, add the melted butter (about 25 grams), mix them well, pour them into the mold, and press them with hands. It tastes no worse than a cake. 3. Take it out and don't eat it right away. It's too cold. Put it in the cold room for 1 or 2 hours. Then take it out and put it at room temperature until it's not so cold. Baby loves it.
Production difficulty: simple
Process: others
Production time: 20 minutes
Taste: sweet
Chinese PinYin : Mei Wei De You Huo Huang Tao Mu Si
Yellow peach Mousse
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