Chinese Food
Mango Mousse Cake
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6-inch open bottom cake mold
Cooking ingredients
Cooking Steps
Step1:To make the bottom of sponge cake (2 eggs, 50g sugar and 60g flour), separate the egg yolk from the protei
Step2:Low powder sieving.
Step3:The protein is in a basin without oil and water. Add sugar in several times
Step4:Hit dry (or slightly wet).
Step5:Add egg yolk to the protein
Step6:Another 2-3 minutes.
Step7:Sift in the low flour. Mix the batter with the bottom (not in circles)
Step8:Put the finger biscuit flower mouth in the flower mounting bag
Step9:Then put the batter into the mounting bag for standby (preheat the oven at this time).
Step10:Draw the size on the baking paper according to the size of the bottom tray of the open bottom cake. Make the opposite side of the baking paper. Squeeze the batter into a circle like pie
Step11:Put the batter into the preheated oven. Heat up and down, 180 ℃, middle layer. Bake for about 10 minutes until the surface is golden yellow. Cool it for standby use.
Step12:I used the process chart of the previous several times. So the shape of sponge cake is different. It's only for your reference.
Step13:Make yogurt mousse paste (20g milk, 150g light cream, 130g yogurt, 150g mango pulp, 50g sugar and 10g gilding tablet) and soak the gilding tablet in ice water for a while
Step14:Soak up the water.
Step15:Heat the milk in water. Put in the soft gelatin tablet. Stir until it melts completely
Step16:Cool slightly and pour in yogurt. Stir well.
Step17:Peel the mango and get the flesh
Step18:Use the blender to make mud.
Step19:Beat whipped cream to 60
Step20:Add mango puree
Step21:Mix well.
Step22:Add gilding milk again. Mix well.
Step23:Put a piece of cake in the bottom cake mold (it's smaller than the bottom)
Step24:Pour in some mousse paste.
Step25:Another slice of cake
Step26:Pour in mousse paste until the mold is 8 minutes high. Knock gently on the table top. Refrigerate for more than 4 hours.
Step27:Make a surface jelly layer (30g water, 15g sugar, 100g orange juice, 5g gilding tablet, 2 small mangoes) with a little water and sugar. Heat up in water until sugar melts
Step28:Add in the gelatine. Stir until melted. Add in the orange juice and mix. Let cool.
Step29:Peel the mango. Slice it into two pieces along the core. Then cut into thin slices
Step30:
Step31:
Step32:
Cooking tips:◎ the proportion of gelling is 1-40. But this is only the basic proportion. It needs to be higher when making jelly. In summer, especially when taking it out, the dosage must be increased as appropriate. Otherwise, it is easy to be damaged due to high temperature. Hot towel or blower can be used to heat the edge of mold for demoulding until it can be demoulded naturally. Personal recommendation is to use blower to blow and rotate at the same time to make it evenly heated. If the edge is slightly melted, it can be put into refrigerator for a moment. There is no core mold. It is OK to use 6-inch round bottom mold. There are skills in making delicious dishes.
