Yoghurt mousse--6 inch recipe

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  1.Prepare materials and weigh them

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  2.Put the cookies into bags , crushed

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  3.The butter melts away from the water

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  4. Pour the butter into the biscuits, mix well, and pour the mixed biscuits into the live-bottom grinding tool , compact, press flat and store in the refrigerator

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  5.For 10g gelatine powder Soak 50g in cold water until soft, pour in the milk, let it dissolve over water, let cool and set aside

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  6.Pour the light cream into an oil-free and water-free basin and whip until it reaches 70%, so that the surface texture will not disappear immediately

• 7.Pour half of the gelatine powder into the yogurt, Mix well, pour half of the whipped cream, mix well, pour into the grinder, and refrigerate in the refrigerator to solidify slightly

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  8. Pour the remaining half of the gelatine powder into the remaining Mix the light cream evenly and pour it on the yogurt mousse, making the surface flat

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  9.Put it in the refrigerator for 4 hours

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  10.Mirror surface: 50g qq sugar, add 50g water to dissolve, let cool, pour on the solidified mousse, use if there are bubbles Toothpick pricked.Place it in the refrigerator for 1 hour

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  11.Use a hair dryer to remove the mold.Blow it around, put a cup underneath, and take out the film.easy and convenient.

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  12.Smooth and delicate, refreshing taste