It's not a weight-loss snack, but it tastes sour and sweet, and it's so good it makes you want to cry.

WHAT YOU NEED

Ingredients

250 ml of cream
Fresh skimmed milk 100 ml + 8 g
200 ml of skimmed milk
Two eggs.
White sugar 35 grams
50 grams of low-fat flour
Tea seed oil (vegetable oil) 12 grams
10 grams of fish
1 piece of fresh lemon

How TO MADE Yoghurt mousse cake (with cream)

Steps 1 to 4

1. Let's start at the bottom of the cake!

2. Eggs and sugar, 30 grams.

3. I made eggs and used three of them.

4. This is after the launch, the color turns white typical, about 3 minutes.

Steps 5 to 8

5. Weigh low-fat flour, sift.

6. 8 grams of fresh milk is not enough.

7. 4 grams of tea seed oil, or can also be colored oil, about 1 small bottle cap.

8. 8 grams of whole low-fat flour, 4 grams of milk and 4 grams of tea oil are added to the freshly boiled eggs and stirred for 8 minutes...

Steps 9 to 12

9. Stir into the mold.

10. Preheat the oven for 2 minutes.

11. Then put the cake in it, bake it at 180 degrees for 15 minutes, bake it, put the toothpick in it, don't stick to it.

12. After baking, let it cool and remove the mold.

Steps 13 to 16

13. Below is the yogurt mousse.

14. The fish film is soaked in cold water for about 10 minutes.

15. If you're using sweet cream or supermarket yogurt, you can skip this step.

16. Add the remaining 5 g of sugar to the remaining 100 ml of fresh milk, if you like sweet you can add a little more sugar, not too much, to make sure that it is completely incorporated into the milk.

Steps 17 to 20

17. Heat milk with or without sugar.

18. Put the microwave on high heat for one minute and the sugar will melt.

19. If you don't add sugar, you burn the milk.

20. Cold is not hot, spare.

Steps 21 to 24

21. Cream of the crop.

22. It's good, it's hard, it's an egg machine for five minutes.

23. Homemade, fat-free, sugar-free yogurt can be substituted in supermarkets.

24. The fish film has been softened, the dry water is heated to melt, it must be waterproofed, otherwise it will lose its cohesiveness.

Steps 25 to 28

25. Whole melted fish glue.

26. Pour the cooled fresh milk from step 14 into the fish paste and stir evenly.

27. The fish gel in step 20 is poured into the yogurt after it has cooled slightly, and a slice of lemon lemon juice is squeezed into it, and if you like sour, you can squeeze a little more lemon juice to enhance the freshness.

28. Stir evenly.

Steps 29 to 32

29. These are fresh lemon slices.

30. Add the mixed yogurt to the whipped cream and stir with a chopstick.

31. The mousse is ready.

32. Remove the cold cake from the side, so that the bottom of the cake is small.

33. Cut the cake wide and put it back in the mold, in the middle, and pour it into the mousse.

34. If there are bubbles, open them with a toothpick.

35. Put it in the refrigerator for three hours.

36. It's out of the fridge, and I can't help but spill a few drops of lemon juice on it, so it's not smooth, but it doesn't affect the taste.

37. Out of the membrane.

38. Cut to the side.

39. Finished product

40. This is a mousse cup made from excess mousse juice, which quickly destroys the mousse.

Handy cooking tips

　　You can make a six-inch yogurt mousse cake here.It is recommended to use a live-bottom cake mold, which is easy to remove, and when removing the mold, insert it with a toothpick and draw a circle along the edge.