[Oreo yogurt mousse](ao li ao suan nai mu si )

[Oreo yogurt mousse]

Introduction:

"How much do I love Oreo? When I go to the supermarket, I often bring one back. My husband often says, what's good to eat? It's so bitter. Well, fortunately, now Xiaohao likes it just like me, so... She eats Mini Oreo, I eat big Oreo. There are half a can of cream and a can of yoghurt in the fridge, so I took home's snack size Oreo to match, and a delicious oven free version of mousse was born, oh yeah!. Like black and white, whether it's clothing or food collocation, never make a mistake, because it's a classic color, hehe... Today, although there is no sunshine, but, brew a small cup of rose tea, cut a small piece of [Oreo yogurt mousse], um... There is already a small flower in bloom in my heart, this is the taste of happiness... People are happy when they are simple, so is cake making! "

Production steps:

Step 1: prepare the ingredients

Step 2: soak gelatine tablets in cold water until soft, set aside

Step 3: heat the butter to melt and set aside

Step 4: Oreo scrapes the icing off the middle layer with a knife

Step 5: put it into the fresh-keeping bag and use the dough stick to grind the powder

Step 6: pour the biscuits into a large bowl, pour in the slightly cool butter, and stir well

Step 7: pour the mixed biscuit powder into the mold, flatten and compact with dough stick, and refrigerate for half an hour

Step 8: put the gelatine slices into a bowl, add 1 tablespoon of water (about 15g), heat with water, melt, take out the bowl and set aside to cool

Step 9: add sugar to the cream

Step 10: beat to 6-7 for distribution, use the egg beater to scratch the egg with obvious lines, and there is a little flow when the container is tilted

Step 11: add yoghurt and stir well (the egg beater is not electrified, stir directly)

Step 12: add biscuit crumbs (don't crush them) and stir well

Step 13: add the cooled gilding solution and stir well

Step 14: take out the mold from the refrigerator, pour in the mousse solution, scrape the surface flat, crack it lightly on the table, shake out the big bubble, and send it back to the refrigerator for more than four hours until the mousse solution solidifies

Step 15: take out the mousse and blow it to the side of the cake mold with a hair dryer to demould it

Step 16: take appropriate amount of mini Oreo, divide it in half, and stick it evenly on the edge of the cake for a circle (set aside the scraped icing)

Step 17: put a few Mini Oreos on the surface of the cake, sprinkle some scraped sandwich icing and a few decorations, and decorate with silver beads

Materials required:

Oreo biscuit: 80g (without interlayer)

Butter: 40g

Animal light cream: 300g

Original yogurt: 100g

Gilding tablets: 15g (2.5 sheets)

Biscuit chips: 10g

Fine granulated sugar: 70g

Mini Oreo: moderate

Decorative silver beads: a little

Scraped out biscuit sandwich Frosting: a little

Note: first, the biscuits added in the mousse solution do not need to be crushed too much, a little small particles will taste richer. Second, the surface decoration can be placed according to their own preferences. Third, it does not take a long time to demould with a hair dryer, just blow around the periphery of the mold. It's better to put a small cup with a high point under the movable bottom, so that the mousse can be launched slowly. 4. If you don't like the bottom of biscuit, you can add the bottom of cake in it. 5. It's better to refrigerate the cake overnight. 6. Choose the original yogurt. If you choose other flavors of yogurt, it may cover the pure aroma of Oreo

Production difficulty: simple

Process: others

Production time: one day

Taste: sweet

Chinese PinYin : Ao Li Ao Suan Nai Mu Si