Cooking Steps

1. 

   Step1:200g of fresh mango flesh and 50g of milk are stirred with a cooking machine. (at this time, six inch Matcha Qifeng cake is baking.).

2. 

   Step2:20 grams of fish glue powder should be boiled with little water. Heat it in water until it is melted. Mix it with mango puree after cooling.

3. 

   Step3:250g light cream and 50g sugar, beat in ice water until 6. Mix well with mango puree.

4. 

   Step4:Eight inch Qifeng is cut into two pieces. Then cut off the outside. Put one piece in the cake mold. Pour the mousse liquid over the cake piece. Then put 80g mango granules (this can't be put).

5. 

   Step5:Put another slice of cake on. Pour in mousse and smooth.

6. 

   Step6:Cover with plastic wrap and refrigerate for more than 3 hours. (I let this go overnight

7. 

   Step7:Six inch Matcha Qifeng cake comes out. The process is the same as eight inch yogurt Qifeng cake (raw materials: 3 small eggs, half a bottle of yogurt, 50g low powder, 10g Matcha powder, 10g sugar, 30g salad oil, and a few drops of lemon juice). It's a bit cracked. But it doesn't matter. You can't see it after pouring mousse liquid. The color is very beautiful. There is a light green tea fragrance.

8. 

   Step8:It's two pieces. Cut the outside. My knife is not fast. It's not smooth.

9. 

   Step9:There's about 120 grams of strawberry jam left at home. Take it out of the refrigerator and soften it at room temperature.

10. 

    Step10:15g fish gelatin powder is boiled with water. It is heated and melted by water separatio

11. 

    Step11:Mix well with strawberry ja

12. 

    Step12:Beat whipped cream and sugar to 6. Mix well with strawberry jam.

13. 

    Step13:. take a piece of Matcha cake and put it in the mold. Pour in strawberry mousse liquid. Then put another piece. Pour in mousse liquid. Cover with plastic wrap and refrigerate. As it turns out, there is pectin in the strawberry jam. My strawberry mousse is a little dry. When demoulding, I found a gap in the side. I stuffed two pieces of dragon fruit into the gap. It's ugly.

14. 

    Step14:Mango mirror pectin method - 150g mango flesh with a little milk is mashed with a blender. 5g fish jelly is added (of course, it is melted). After filtering, it is poured on the surface of the cake to form mirror pectin. Place in the freezer and continue to refrigerate until hard.

15. 

    Step15:Method of grape mirror pectin - mix 3 tablespoons grape juice powder with cold boiled water to make juice. Add 5 grams of melted fish jelly powder and mix evenly. Filter and pour on the surface of cake. Refrigerate until hard.