[Potato Salad Mousse Cake] --- Delicious food, born of love

Overview

On weekends, both children are at home, and the sound of TV, computer, chasing, and playing... are intertwined together, playing the warmth of home and singing the happiness of home. The weather is getting colder, it is raining lightly, and a breeze blows through, making people feel the breath of winter. Close the door, play your favorite music, bake delicious snacks, and wander between the kitchen and the living room... I made a salty potato salad mousse cake with a delicate and soft texture and a light salad fragrance. The children each ate a piece. It is especially suitable for me who always controls my sweet tooth.

Tags

• baking
• maternity
• children
• cake
• afternoon tea
• mousse
• kewpie salad dressing
• kiwi
• potatoes
• sugar beads
• cherry tomatoes
• gelatin tablets
• milk

Ingredients

Steps

1. 1 Ingredients: chiffon cake. (Actually only one piece is needed)

   

2. 2 Ingredients: Pink potatoes.

   

3. 3 Ingredients: milk, gelatine tablets.

   

4. 4 Dressing: Kewpie Salad Dressing.

   

5. 5 Peel the potatoes, cut into pieces, and steam until cooked.

   

6. 6 Put the steamed potatoes into a food processor, add appropriate amount of milk and stir. (If you are not sure, don’t add too much the first time to avoid being too thin)

   

7. 7 Stir in two tablespoons of Kewpie Dressing. (At this time, you can add milk appropriately according to the thickness of the silk)

   

8. 8 Stir into a very fine mousse paste.

   

9. 9 Soak the gelatine sheets in cold water until soft, then put them into a milk pot with a little milk. (Don’t add too much milk, so as not to affect the thickness of the mousse paste. Don’t forget to have this amount of milk when stirring earlier)

   

10. 10 Stir over low heat until melted.

    

11. 11 Mix well with the potato salad mousse paste.

    

12. 12 Place the cake on a plate that is exactly half the depth of the cake, cut it flat, and take out an evenly thick slice of cake.

    

13. 13 Trim off a small portion of the edge of the cake and place into a removable bottom cake tin.

    

14. 14 Pour in the potato salad mousse paste and refrigerate for more than four hours until the mousse paste is completely solidified.

    

15. 15 Unmold and place on a plate, then garnish appropriately.