#家庭烘焙尚巧厨 #
By Still Smart Kitchen Baking
<h2>Royalties</h2>
Anjia light cream 100g
Exhibition art fish film 30g
Cream cheese 150g
Fine granulated sugar 25g
Rum 2.5
Lemon juice 5g
Yogurt 80g
Milk 90g
<h2>Practice steps</h2>
1: First put the fish film into cold water to soak it to soften, and then fish it out for later
2: Whisk smoothly with fine granulated sugar in the cream cheese
3: Squeeze the lemon juice into the rum together
4: Stir well with lemon juice rum in the cheese paste
5: Add yogurt and milk and stir slowly
6: Beat the light cream into 7 rounds
7: Pour the whipped cream into the cheese paste and stir well
8: Melt the soft fish film in hot water and pour it into the mousse paste and stir well together
9, the finished mousse paste into the silicone mold (you can add some food coloring green or yellow to call out the colored mousse paste),
10. Put it in the freezing refrigerator and freeze for more than 8 hours
11. After freezing, take out the mold release
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