I have been unable to make up my mind to buy an oven, so I have to make some non-baked pastries, sweet and sour, not greasy, eat with great confidence, taste good.
Food Material List
- 1 Kiwifruit 150g
- 2 Unsalted butter 150g
- 3 milk 50ml
- 4 Digestive biscuits 180g
Operational steps
- 1 Put the digestive biscuits in the fresh-keeping bag and crush them with a stick. The more crushed, the better.
- 2 Heat the pan with butter, then pour in the biscuits, stir-fry over low heat.
- 3 The more butter you put into the cake, the stronger the mousse, or it will go everywhere like biscuit dregs.
- 4 Mixer put in milk. I have a mixer in my wood, so I use soybean milk machine instead.
- 5 Kiwifruit is also poured into the mixer.
- 6 The kiwifruit and milk were beaten into thick juice, and the milk was put less. I chose the heating function. The kiwifruit and milk could be stirred with a mixer and then heated in the pot.
- 7 The reason why kiwifruit is hot is that it is easy to melt quickly when it is soaked in advance and stirred in kiwifruit paste with sugar.
- 8 Pour 180g light cream into a deeper basin.
- 9 Beat the light butter with an egg beater and add sugar three times. Its better to put ice water under the bowl.
- 10 The cream is straight and has obvious lines and is poured into kiwifruit sauce.
- 11 Put the crushed biscuits in the cake mould before pouring into the refrigerator and refrigerate for an hour.
- 12 Take it out, sprinkle some purple potato powder, and put it in the refrigerator for a few hours.
- 13 Cover the cake mould with a hot towel. Mouss demoulds it. You can eat it.
Tips
This is a six-inch mousse, double the eight-inch mousse
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