Mango Mousse Cake recipe-Chinese Food-best chinese food recipes-cooking food

Step2:Beat the egg white to the fish's eye blister. Add sugar three times. Beat until it is dry foaming. That is to say, when the egg beater is lifted, the egg white is a small triangle with a sharp point. Add sugar, flour, milk and oil to the yolk. Mix well. Don't stir. Otherwise, the flour will not start to gluten.

Step3:Add one third of the egg yolk batter to the egg yolk batter. Mix it up and down. Add another third of the egg yolk batter. Continue to mix it up. After mixing, pour the batter into the remaining egg yolk batter. Then mix it up. Be sure to mix it gently from the bottom to the top. Do not stir it. Otherwise, the protein will be defoaming and the flour will be gluten.

Step4:Pour the mixed cake paste into the eight inch cake mold. Do not grease the mold and do not pad paper. Qifeng needs to use the mold to expand. Oiling will cause the cake to fail. After pouring into the mold, knock twice hard to crush the air in the paste. Preheat the oven. Put in the middle and lower layers. 150 ℃. 55 minutes. Heat up and down. After the grilled Qifeng is taken out, immediately buckle it with the mould on the grill to avoid its retraction. Wait until cool. Remove from mold.

Step5:To make mousse cream, add 30g sugar and whisk to 60% of the hair. Take the beater. The cream will flow down slowly. Mix the juice with mango cubes. Heat 30g fresh milk with sugar until it is saccharified. Shake the milk pot for 100 times slowly to cool it. Slowly pour in the broken yolk. Quickly stir until it becomes thick juice. After the gelatine tablet is softened in water, pour it into the egg milk juice and melt it. Then add the mango juice mixture prepared previously. Mix well.

Step6:Add a third of the whipped cream into the mixed liquid. Mix gently to make it even. Then pour it back into the remaining cream. Mix gently to make mousse liquid.

Step7:To make mousse cake, cut off the outer edge of Qifeng for 2cm and remove the top. Cut the remaining part into two pieces horizontally. Put the lower one into the 8-inch cake mold on the loose bottom. Pour the mixed mousse liquid into the mold until it is half the height of the mold. Then put the remaining piece of cake. Continue to pour the remaining mousse liquid into the mold. Cover the cake until the edge of the mold is about 5mm. Refrigerate the mousse cake to set.

Step8:With frui

Step9:

Cooking tips:Most of the mousse cakes sold outside are sponge cakes. But the taste of sponge cakes is not as soft and delicate as Qifeng. Qifeng doesn't have to worry about the mousse liquid. So I choose Qifeng as the cake embryo. Qifeng cake must be hung upside down to cool before taking the mold. The temperature and time of Qifeng baking are determined by the actual temperature of the oven. Many recipes are 170 degrees. But the temperature of my Galanz classmates is on the high side. 170 degrees will make the top easy to bake and paste. So I use 150 degrees. Qifeng needs to bake slowly with low fire. But the time should not be more than an hour. Otherwise, the water loss is too much. The taste will get worse. Mirror pectin can also be used in general fruit juice. If the weather is too hot, whipped cream is not easy to beat. You can beat it with ice water. After buying whipped cream, refrigerate it in the refrigerator. Take it out when you use it. It will be very good to beat. I didn't take the mousse cake off the bottom of the cake mold, but put it on the plate directly