Chinese Food
Mango flow heart. Eight inch Mousse
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It's really mango for those who love mango. If you don't love mango so much, you can also make a simple mousse jelly. Remove the middle flow heart and mango flesh. It's much purer.
Cooking ingredients
Cooking Steps
Step1:Prepare raw material
Step2:Tell Qifeng cake. Divide it into two pieces. Put it into cake mould or mousse circle. Put a small moul
Step3:Gilding tablet is soft with cold wate
Step4:Milk 100g. Heat. Add three pieces of gilding tablets. Melt into gilding wate
Step5:Cream cheese in hot water until smooth. Add sugar
Step6:Mango jam 50
Step7:Gilding water. Mix wel
Step8:Put 50g mango jam into the middle mold of the cak
Step9:Pour in half cheese paste. Refrigerate for 3 minutes until slightly se
Step10:Sprinkle mango pul
Step11:Take off the mousse rin
Step12:Cover with the remaining paste. Refrigerate for a few minutes until the surface is slightly se
Step13:The remaining two slices of gilding. Add water and melt into gilding water. Mix into 100g mango jam
Step14:On the frozen mousse, put it in the cold room for about 5 hours, until it is completely froze
Step15:Whipping cream. Mounting ba
Step16:Removing the core of mango. Cutting in the middle. Slicin
Step17:Surrounded mango flowe
Step18:In the center of the cak
Step19:A circle of mounting. Decorated with silver beads and suga
Cooking tips:There are also techniques for making mango jam delicious.
